PLATANOS FRITOS (SAUTEED PLANTAINS)
Use the pinton variety of plantain in this recipe (yellow with black spots) as it holds its shaped after cooked. Published in the June 2008 issue of "Cooking Light." I am a big plaintain fan but don't eat them often even though they are very easy to find in grocery stores here in Nebraska because of our Mexican population. This is a simple and easy way to prepare them that doesn't require frying. Posted for ZWT 4 - Central and South America.
Provided by ElleFirebrand
Categories Vegetable
Time 11m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Peel plantains; cut each into thirds crosswise. Cut each piece into 4 (2-inch) lengthwise slices.
- Heat oil in a large nonstick skillet over medium heat. Add plantains to pan; cook 3 minutes on each side or until lightly browned. Transfer plantains to a plate; sprinkle with salt.
Nutrition Facts : Calories 140.1, Fat 3.8, SaturatedFat 0.4, Sodium 112.6, Carbohydrate 28.5, Fiber 2.1, Sugar 13.4, Protein 1.2
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