Recipe courtesy of Michele Urvater
Recipe courtesy of Michele Urvater
Show:
Cooking Monday-Friday
Episode:
Adapting Long Recipes to the M-F Way
Ripe Plantains
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- Level: Easy
- Total: 25 min
- Prep: 5 min
- Cook: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 151
- Total Fat
- 2 g
- Saturated Fat
- 0 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 3 g
- Sugar
- 17 g
- Protein
- 1 g
- Cholesterol
- 0
- Sodium
- 264 mg
- Level: Easy
- Total: 25 min
- Prep: 5 min
- Cook: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 151
- Total Fat
- 2 g
- Saturated Fat
- 0 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 3 g
- Sugar
- 17 g
- Protein
- 1 g
- Cholesterol
- 0
- Sodium
- 264 mg
Ingredients
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Directions
- Cut plantains in half and peel. Slice them crosswise on the diagonal into 1/4inch ovals. In a 10inch iron skillet heat oil over moderate heat until hazy. Fry the plantains for about 4 minutes a side, turning them once. They should look golden brown. Drain on paper towels and season well with salt and pepper.
