Bananas are cooked in plantains, or platanos. In the Caribbean and South America, they are incredibly well-liked. Any dinner will taste pleasant and sweeter with this simple plantain side dish. Use plantains with significant black spots to achieve completely black skin. You’ll like it if you use it in place of a potato side dish with your meal.
| Prep Time: | 10 mins |
| Cook Time: | 5 mins |
| Total Time: | 15 mins |
| Servings: | 6 |
Ingredients
- ¼ cup peanut oil for frying
- 2 tablespoons butter
- 3 yellow plantains (very ripe), peeled and cut in 1-inch-thick slices
- 3 tablespoons brown sugar
- ¼ teaspoon salt (Optional)
Instructions
- Round up all your ingredients, and heat peanut oil and butter in a large skillet over medium-high heat until butter begins to sizzle.
- Dotdash Meredith Food Studios
- Gently toss plantain slices with brown sugar, then place into hot oil. Fry until plantains begin to turn golden brown, then turn over, and continue frying until caramelized, about 2 minutes per side.
- Dotdash Meredith Food Studios
- Dotdash Meredith Food Studios
- Drain plantains on a paper towel-lined plate and sprinkle with salt before serving.
- Dotdash Meredith Food Studios
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
Nutrition Facts
| Calories | 177 kcal |
| Carbohydrate | 35 g |
| Cholesterol | 10 mg |
| Dietary Fiber | 2 g |
| Protein | 1 g |
| Saturated Fat | 3 g |
| Sodium | 130 mg |
| Sugars | 20 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
They turned out delicious! I didn’t have peanut oil…used reg. oil instead. I lowered the flame and let it cook. Didn’t need to place them on paper towels. I’m hooked now on these plantains.
Loved it, and thank you for all the comments and tweaks. I used the sugar in the oil method, no paper towel, drip dried directly on my baking rack, cut diagonally. My Columbian friend said don’t use peanut oil, sub with coconut oil. I went for it. Holy holy cow.. It was superb. I bought peanut oil last night to try this again changing only the type of oil.
I tossed the plantains with brown sugar in advance and allowed them to macerate. Then I melted two tablespoons of butter in the pan and cooked them directly in the butter, I used no peanut oil at all. Other than that I followed the recipe. They turned out lovely. My wife and I loved them and they were a perfect desert. I don’t recommend draining them on a paper towel. They are too sticky for a paper towel. I put some directly on our plates and the remaining ones I placed in a stainless steel bowl. I will definitely make this again for us and for company.
Very good. I used canola oil since I didn’t have peanut and I added the brown sugar to the oil/butter mixture instead of dredging. Came out beautifully carmelized. Didn’t need to drain on paper towels as they were not greasy.
I used regular oil instead of peanut oil and it still came out perfect. Using the brown sugar gave it the perfect sweetness
Excellent. I followed the advice of adding the brown sugar into the pan with oil. It made perfect chewy and sticky plantains. These will stick to paper towels so just let them rest on a plate. Also, allow the plantain to get black and overripe for best results
Since this was just for me, I only used one plantain. As one reviewed said I chose to put the sliced plantains in a ziploc with the 3 tsp brown sugar. It creates a kind of caramel sauce. Then I used 1/2 tablespoon of butter in a nonstick pan [no oil] and fried the slices for about 2 minutes per side. My plantain was almost black when I used it. It was perfect! These reminded me of the ones my mom made growing up!!! So yummy!
simple and delicious!
Go light on the sugar so it doesn’t overpower it. Otherwise, delicious!
delicious.
Did not expect any of this.. it’s good!
Yes peanut oil, brown sugar and butter substitute was coconut cream oil, turbinado sugar and olive oil. Delicious! Oh yes my plantain was black.
Very good.
Turned our perfectly.
I am usually not a huge fan of Plantains. I like a bite of them and then I’m pretty done. I LOVED THESE. I used vegetable oil instead of peanut just cause that is expensive. I also added a dash of cinnamon. They were so good. Thank you!!
First time having plantains! At the grocery store where they were located, I asked a nice woman who was also buying some about the prep. She said to fry them. I sliced them diagonally and used olive oil and butter (no peanut oil on hand). I bought two to try and used this recipe for the first one. I didn’t bother with draining at all after reading some of the comments here. They have a creamy texture, almost like the texture of a sweet potato or squash. Not really strong in flavor. I liked it, and it surely was something different. I’ll think I’ll experiment with another recipe on the other plantain.
Came out delicious will definitely make it again.
Easy to follow recipe with the taste I’ve only experienced from Dominican restaurants in New York City. Will make more often from now on!
I added cinnamon and replaced the peanut oil with coconut oil! Delicious!
Delicious
I always wondered how the restaurants made these. So easy! I found ripe yellow plantains with black spots plantains at the Asian market. I kept them for 4 days until they started to soften and had more black. I cooked 4. I sliced them diagonally and fried in my Fry Daddy until they started to brown. Then I drained on paper towels. Fried again in butter, sprinkled white sugar (didn’t have brown) on the plantains and continued to fry until the sugar had caramelized. Better than any I have had in the restaurants! I did the double fry because I was afraid the sugar would burn in the pan. Probably not necessary. Awesome recipe!