Although they are related to bananas, plantains are more like potatoes. They are often fried or baked in tropical cuisines, like this scrumptious recipe for tajadas. The savory-sweet plantain strips fry up golden brown with a crunchy outside and tender inside. Enjoy them with Latin-inspired dishes. Smart Recipes, South American Recipes, Vegetables Recipes, Recipes Vegetables South American Fried Plantains Fried Plantains Recipe | CHEFBear.net PT15M Serves 4 4 Large Ripe Plantains 1/4 Cup Vegetable Oil 1/2 Teaspoon Salt Cut each plantain into about 1/4- inch slices on the diagonal. In a large skillet over medium-high heat, heat oil and saute plantain slices until golden brown, about 10 minutes. Transfer slices to a plate lined with paper towels to drain. Season with salt and serve warm.

Fried Plantains

Fried Plantains Recipe


Although they are related to bananas, plantains are more like potatoes. They are often fried or baked in tropical cuisines, like this scrumptious recipe for tajadas. The savory-sweet plantain strips fry up golden brown with a crunchy outside and tender inside. Enjoy them with Latin-inspired dishes.

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Recipe Information

Flavor Profile

South American

Protein

Vegetables

Category

Side Dishes

Serves

4

Total Time

15 Minutes

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Ingredients

      • 4 Large Ripe Plantains (Peeled)
      • 1/4 Cup Vegetable Oil
      • 1/2 Teaspoon Salt

Directions

  1. Cut each plantain into about 1/4- inch slices on the diagonal.
  2. In a large skillet over medium-high heat, heat oil and saute plantain slices until golden brown, about 10 minutes.
  3. Transfer slices to a plate lined with paper towels to drain. Season with salt and serve warm.



Nutrition & Cost Facts

Calories

335 kcal

Carbs

57 g

Fat

14 g

Protein

2 g

Cost Per Serving

$0.55

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astrif fifth

Hi, glad to know you were here. I'm CHEFBear, a home chef and software architect. I like to go anywhere to hunting some great recipes and share the results with you. Instead of serving processed junk, I prefer to use fresh & seasonal ingredients. I gravitate towards all cuisines that are BIG on flavor.

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