Servings: 6 to 8

Sliced ripe plantains retain a sweet, creamy center and become caramelized around the edges when fried. This tasty side dish makes a good accompaniment to rice and beans, roasted pork, or both.

Ingredients

Vegetable or canola oil
4 very ripe, dark-brown plantains (2 lb.), ends removed, peeled, and sliced 1/2 inch thick on a sharp diagonal

Calories (kcal) : 150
Fat Calories (kcal): 60
Fat (g): 7
Saturated Fat (g): 1
Polyunsaturated Fat (g): 3
Monounsaturated Fat (g): 3
Cholesterol (mg): 0
Sodium (mg): 0
Carbohydrates (g): 24
Fiber (g): 2
Protein (g): 1

Preparation

Fill a 12-inch heavy-duty skillet with 1/4 inch of oil (about 1-1/2 cups) and heat over medium heat until the tip of a plantain slice dipped in the oil sizzles vigorously.
Working in batches of about 12, slide the plantain slices in one at a time, making sure they’re not touching. Fry, flipping once with tongs or a fork, until golden-brown on both sides, 4 to 6 minutes total. Transfer to a paper-towel–lined plate. Repeat with the remaining plantains, reheating the oil as needed between batches. Serve hot.

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Ingredient Spotlight

IN THIS RECIPE
Canola Oil
IN THIS RECIPE
Plantains
FEATURED
Squash Blossoms

Reviews

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Reviews (1 review)

Cast_IronMan | 05/14/2014
If you've never had fried plantains, you're in for a treat. It's sort of like eating a fresh, banana-flavored donut with caramely-crisp edges. This recipe is great, although it does take longer to get good crisp edges than stated in recipe. Don't worry, they don't easily burn.

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