Serves 4
Plantains are "cooking bananas" popular in tropical areas of Latin America. Traditionally served as a side dish with black beans, this recipe can also be used as a dessert with an exotic flair. A dollop of crème fraîche or sour cream lends a deliciously sour counterpoint to the sweetness of the sugared plantains. The caramelized sugar is sticky, so be sure to pat dry, not drain, with paper towels.
Ingredients
4 ripe (brown or black) plantains
1/4 cup brown sugar (optional)
1/3 to 1/2 cup olive oil
Method
Trim the ends of the plantains and peel. Cut each diagonally into 1/2-inch thick slices, then roll in sugar, if using.
Heat oil in a large heavy skillet over medium heat. Add plantains and cook for about 2 to 4 minutes on each side, or until golden brown and caramelized. Remove with slotted spoon and pat gently with paper towels. Serve warm.
Nutrition
WITH sugar: Per serving (about 6oz/179g-wt.): 380 calories (160 from fat), 17g total fat, 2.5g saturated fat, 0mg cholesterol, 10mg sodium, 61g total carbohydrate (3g dietary fiber, 35g sugar), 2g protein WITHOUT sugar: Per serving (about 5oz/165g-wt.): 330 calories (160 from fat), 17g total fat, 2.5g saturated fat, 0mg cholesterol, 5mg sodium, 47g total carbohydrate (3g dietary fiber, 22g sugar), 2g protein
Tags: Family Friendly, Central/South American, Wheat Free, Vegetarian, Vegan, Low Sodium, Gluten Free, Dairy Free
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.
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