Instructions
- Heat the oil in a pan over medium heat.
- Cut the ends off the plantain and score the peels from end to end, making sure not to cut through to the plantains. Pull the peels off and discard.
- Slice the plantains on an angle to make longer pieces, about 1 inch thick.
- Fry the plantains in the oil until soft, about 3 minutes on each side. Remove from the oil using a slotted spoon onto paper towels to drain excess grease.
- Season with salt and pepper to taste.
Notes
**If plantains are green at the store put them in a brown paper bag on the counter for a day or two.
Nutrition
Calories: 154kcal | Carbohydrates: 15g | Protein: 1g | Fat: 11g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 126mg | Potassium: 252mg | Fiber: 1g | Sugar: 7g | Vitamin A: 795IU | Vitamin C: 10mg | Calcium: 6mg | Iron: 1mg
Plantains
Ingredients
- 1/4 cup Canola oil
- 1 Plantain ripened (dark yellow with black spots)
Instructions
- Heat the oil in a pan over medium heat.
- Cut the ends off the plantain and score the peels from end to end, making sure not to cut through to the plantains. Pull the peels off and discard.
- Slice the plantains on an angle to make longer pieces, about 1 inch thick.
- Fry the plantains in the oil until soft, about 3 minutes on each side. Remove from the oil using a slotted spoon onto paper towels to drain excess grease.
- Season with salt and pepper to taste.
Notes
**If plantains are green at the store put them in a brown paper bag on the counter for a day or two.
Nutrition
Calories: 154kcalCarbohydrates: 15gProtein: 1gFat: 11gSaturated Fat: 2gTrans Fat: 1gCholesterol: 6mgSodium: 126mgPotassium: 252mgFiber: 1gSugar: 7gVitamin A: 795IUVitamin C: 10mgCalcium: 6mgIron: 1mg
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