Prep 5 mins
Cook 5 mins
These are a traditional South American side dish. I serve them alongside a plate full of rice, meat, and boiled salt potatoes. They add a nice sweetness to the meal.
- Heat approximately 1/4" oil in a medium skillet over medium heat.
- Peel the plantain, and cut at an angle, making slices about 3/4" thick.
- Brown plantain in oil, approximately 2 minutes a side, or until both sides are brown.
- When browned, remove from skillet and place on a paper towel covered plate to drain the excess oil off.
- Serve hot.
- The traditional way is to serve plain, but I like to sprinkle them with a little bit of salt for a nice, salty sweet taste.
I'd been wanting to try plantains for so long! Just never knew quite what I should do with them. This was a PERFECT starting recipe. Very good and very quick/easy.Fiance was scared when I grabbed them at the store, but ended up eating almost all of them Will make these again. Thanks!
This is how I make sweet plantains. Just as a note: I accidentally put a ripe plantain in the refrigerator. It turned completely black and was kind of mushy in some places. I just used a higher heat, so the outside cooked faster and caramelized a bit, and it came out perfect.
Very nice and traditional. I really enjoy plantains any way they are made but these give them a really nice flavor. I tried to make sure they didn't get too brown/fried as then they would still have a little bit of soft plantain in the middle which made them even better. Thanks!