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.
- 4 ripe (brown or black) plantains
- 1/4 cup brown sugar (optional)
- 1/3 cup olive oil
Trim the ends of the plantains and peel.
Cut each diagonally into 1/2-inch thick slices. If using, lace sugar on a small plate, and roll the plaintain slices in the sugar to coat lightly.
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 a slotted spoon. Serve warm.
Per serving: WITH sugar, 380 calories (160 from fat), 17g total fat, 2.5g saturated fat, 0mg cholesterol, 10mg sodium, 61g carbohydrates (3g dietary fiber, 35g sugar), 2g protein.
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.
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