Fried Sweet Plantains
Ingredients
Serves 4 to 6 as a side dish
Step 1
Cut ends from plantains and peel fruit. Diagonally cut plantains into 1/2-inch-thick slices. In a large nonstick skillet heat 1/3 cup oil over moderately high heat until hot but not smoking and sauté plantains in batches, without crowding, until golden brown, 1 to 2 minutes on each side, adding more oil to skillet as necessary. With a spatula transfer plantains as sautéed to paper towels to drain and season with salt if desired.
Step 2
Serve plantains immediately.
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Reviews (9)
Back to TopIf you need a recipe to fry some platanos, here you go. My husband showed me how to make these - to a Cuban boy it's natural - but I liked having this as back-up. The bananas do cook up quickly so watch over them before the sugar burns them. These came out nicely.
HeatherNYC
Miami now
4/1/2022
Wow! Finial I can make this simple recipe that brings back memories of my favorite little Cuban restaurant in Silver Spring, MD. Thank you
Terra_emera
Reisterstown, MD
3/26/2015
There are so many things you can do with plantains that the list is endless. You can basically do anything that you do with potatos and some more. You can boil them, put them in the oven until they are golden brown. You can cook with them when they are ripe or green (they taste very different). This recipe is one of the most simple ways to cook them and it is one of my favorites. In Venezuelan they even make big tostones (patacones) and use them as a kind of a bun for a hamburger. Go crazy with plantains, nothing can go wrong with them (be careful with the green one though, they are not so forgetful)
Anonymous
1/28/2009
Very tasty and easy. Just what I was hoping it would taste like! I did use 2 plantains which had black spots, and one that was black, and the black spotted ones were much better. Softer and sweeter and just great-
Anonymous
cold spring, ny
3/29/2007
Nice to know this recipe is so easy, but make sure that the heat isn't quite as hot as you'd think. Mine were charred, which was interesting, sure, but not what you're used to. And contrary to the other cook who had luck with 4 minutes per side, I think 2 would do.
Anonymous
Brooklyn, NY
8/3/2004
There's a great little rest. in Dallas called "GLORIAS" that serves this dish a little breaded and with black beans and sour cream, on the side. Anyone know the breading for the plantain? It's delicious!!!!
Charla Sims
Fort Worth, TX
3/13/2003
This is a great, simple cuban side dish... Goes well with black beans and rice and slow roasted pork. Personally, I think the cooking time should be more like 4 minutes per side rather than 1-2 because I like the slightly carmelized consistency. -- In response to one of the other reviewers who inquired about additional plantain recipes, another common way to make plantain is called "tostones". Tostones are just less ripe plantain which are fried, then mashed flat, then fried again. They are crispier and less fruity... more like a french fried potatoe and less banana.
Anonymous
Brookline, MA
3/1/2002
我一直在寻找一个秘方甜煎plantains and this is perfect. It is so simple and easy to make. I used olive oil and they came out just perfect. I will make these lots more.
Anonymous
Madison, WI
8/26/2000
These are just super! Rediscovering plantains is the best thing I've done in the vegetable (fruit?) department in some time. Prepared this way, they should be an excellent side dish for a favorite chili dish. I wonder what is another good plantain dish?
Anonymous
Georgia
10/20/1999
