Fried Plantains Recipe

It is very important to use very ripe plantains for this one. These aren't tostones (fried green plantains). These are called "amarillos". Heather's picture adequately demonstrates this recipe, the other picture is showing fried green plantains, they are different. Amarillos turn out sweet, not crunchy and darker in color when compared to green. I like to use plantains with yellow and black skins or all black. You can eat them by themselves or sometimes I like to sprinkle grated parmesan on top.

I cook them or 1 - 3 minutes on each side, remove from the pan, leaving the pan on the heat to keep the oil hot. Then I place the plantains freezer paper (non wax side) fold the freezer paper over the pieces and press them a little to break up the starch and thin them out a bit. Put them back in the pan and finish cooking for another 1 - 3 minutes on each side. After removing from the oil, let them rest a bit on a paper towel. While they're resting I dust them with confectioners sugar or brown suga.

My recipe: Per One Large Yellow Plantain Cut in 3rds then in quarters - you will have 12 pcs In a small frying pan add 1 TBSP Canola Oil; 1/2 tsp Smart Balance; heat on medium high heat; sprinkle lightly the hot oil with garlic powder. Place the plantains in the pan; brown on all sides. sprikle black pepper; 1 tsp of Agave syrup; and 1/2 tsp brown sugar; you may add cinammon if you like; takes less than five minutes. Makles 3 servings; 152 calories.

I used very ripe plantains with black skins and cut them on the bias. I also just used a little butter and vegetable oil for frying. I let them caramelize until dark. but not burnt. After draining, I sprinkled them with a little brown sugar and let it melt slightly. Delicious!

I grew up eating these. In my house my mom made the green ones too (platanos), but my favorite ones are the black ones. I don't make them so often anymore, but when I do, I pick the very ripe ones. You don't find the black ones in the stores very often, but you can take them home and put them in a paper bag in a dark place to speed the process of ripening (about 2 or 3 days). I fry mine on medium heat with lots of butter and cinnamon sticks until they are dark golden brown. I serve them topped with Parmesan cheese, ground cinnamon, and a few drizzles of sweet condensed milk. It's rich and so yummy!

I tried this recipe out until I perfected it for our liking... My daughter and I finally got it when we coated the bottom of the pan with oil, but then added slivers of butter to it. (we like the buttery flavor) We also came up with our own sauce to drizzle on them... all I had "creamy" in my fridge was whipping cream, so I added some brown sugar to it (instead of putting it directly on the bananas). I heated the mixture up til it thickened...and it was like a carmel sauce!!! YUMMY!

This is more of a technique than recipe, but it's great to see it on AR for those who are unfamiliar to delicious plantains. It's key to use plantains that are black or almost black because they carmelize so much better. I just put a bit of oil in a skillet, slice the plantains on an extreme bias (so they are like extremely slanted "coins) , and fry on each side until a deep brown. I sprinkle them with kosher salt and that's it. It's a perfect sweet/salty combo that's simple yet yummy.

A dear friend from Tennessee introduced my family to fried plantains years ago. We slice them into thin rounds and using a cast-iron skillet fry them up with just a few Tablespoons each of oil and butter. Seasoned with salt, garlic, and a squeeze of fresh lime juice, they make for a great side to a variety of Caribbean and Latin-themed meals. For an addictive snack try adding a sprinkling of chili power or cayenne along with the other spices.

Excellent and SO easy! Thought I bought green bananas the other day... nope! Plantains! I made half of them green today with this recipe and followed others' tips to fry once, remove, drain, dip in a bowl of salted water, FLATTEN (the "rehydration" makes them easier to smush with the spatula), then re-fry. I fried a couple pretty dark & crispy; they were delicious anyway. Tried them with Parmesan cheese as suggested also; could not believe how good that was. If you like savory, you'll love it. Letting the rest blacken up in a bag. :)

A good recipe overall- I might just tweak it for a couple minor reasons. For 5 people, 2 plantains was barely enough, so I would next time use 3. Also, a note to healthy eaters: you don't have to deep fry the plantains! I added less than 1/4 cup of oil to the plantains and they tasted great! Worth a try :)

I LOVE these! Platanos maduros are better overly ripe. They would be very nice and sweet, absolutely no need to add sugar of any sort. All nine pictures associated with this recipe are of yellow plantains (ripe). I like to make what my PuertoRican family calls a 'pastelon': fry slices lengthwise and arrange them on the bottom of a pan (9x9) add layer of cooked ground beef over it - like a lasagna, layer more slices and then more beef. End with a layer of fried plantains. (add shredded cheese in each layer if you want) Take a beaten egg and pour evenly over the whole thing to help set it so it won't fall apart as you cut to serve. Bake for about 20min at 400 until egg is cooked. I like to eat it on its own. My hubby likes it with rice. The green plantains are also good, however those are not sweet in the least and I like them salted and with a garlicky/spicy sauce to dip. My 12yo son loves these instead of the sweet ones with his 'special' sauce: mayo, ketchup and hot sauce mixed together - you can add garlic to it too.

Bro, quick, tasty, and insanely flavorful.

I sliced the plantains like medallions (crosswise), fired them in walnut oil (which I happened to have, but otherwise wld have used coconut or butter or a mix of both, and then used the SE asian sweet pepper sauce as a dipping condiment -- and they are delish !!

Yes I used just a spray of olive oil, and they were really good. I’ve never made these and I’m in love. Next time using a little butter and brown sugar. Yummy

Replaced oil with butter. Sautéed sliced plantains in butter. Browned on both sides sprinkled some sugar flipped over once. Delicious

Absolutely delicious! So easy to do, fry and eat!

I fried them in unsalted butter and added cinnamon, nutmeg, allspice and sugar, and a touch of salt, then microwaved them covered for 60 seconds and let them sit and mature. Pretty good but it's still missing that certain something.

Ripe plaintain( the skin almost black) is best to use.

Not a very detailed recipe. I used coconut oil and then I sprinkled some salt on the plantains. I did about four minutes for the first side, and they came out a little blackened. I did less time for the second time, I but I think I should've done more because they were a bit mushy. But very tasty.

These taste delicious with lechera/ condensed milk. As a dessert.