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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!

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Nikoma January 18, 2011

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.

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threeovens July 16, 2010

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!

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tomsawyer June 30, 2009

Delicious and simple! Goes nicely with Morrocan Chicken and Israeli Couscous

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LisaAD March 22, 2009

I love fried plantains and boiled. When I fry my plantain I usually get the green ones. I slice them fry about 1 minute or so then I take them out mash it with a coffe cup or whatever you like add salt to taste and refry. I love these type of plantains with cheese or a dinner with rice, steak and veggies. I also like the sweet plantain in which I boil, add to soups or fry but these plantains would have to be purchased yellow rather than green for the sweet flavor.

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wangela972 September 10, 2007

plantains are delicious!!!!! my mother in law is cuban and she was the one who cook them for me the first time.... i love them... thank you for add the recipe to this site...

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GabyMex August 21, 2007

I am a plantain fiend. I love love LOVE sweet fried plantains. If I could I would eat them for breakfast (good with eggs), lunch (with a hot sandwich) and dinner (any salty meal works). Actually some days I do! To the poster who's plantains keep coming out too hard, here's the deal, you have to buy them so that the plantains are yellow black (the blacker the riper) but make sure they still feel firm, not mushy, through the skin, and have no mold. Another option is to buy them green to yellow and then leave them to continue to ripen on their own, again making sure they are still firm before eating them.

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Chef-of-all-trades April 18, 2006

they still keep on turning out hard, how can i make them softer

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irini youssef March 11, 2006

Another good one. My friend is from Colombia, South America and he loved this recipe, reminded him of home. thanks for sharing this simple, but good recipe!

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Shan19 July 07, 2004

I live in Colombia, South America, and this is a very common side dish. You can prepare it cutting the plantain as describes above or (in slices) or cut it in small dices. Note: as ripe the plantain as good the recipe. I buy plantains and put in the fridge. When the outside is DARK the plantain is ready to prepare.

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CataE June 06, 2004
Maduros (plantain)