Sautéed Plantains (Plátanos Fritos)

The pintón type of plantain, yellow with a few black spots, is used here because it holds its shape when cooked. If only green plantains are available, ripen them at room temperature for a few days.

Yield: 4 servings (serving size: 6 plantain slices)

Ingredients

• 2  plantains, yellow with some black spots (about 1 pound)
• 1  tablespoon  canola oil
• 1/4  teaspoon  kosher salt

Preparation

1. Peel plantains; cut each into thirds crosswise. Cut each piece into 4 (2-inch) lengthwise slices.

2. Heat oil in a large nonstick skillet over medium heat. Add plantains to pan; cook 3 minutes on each side or until lightly browned. Transfer plantains to a plate; sprinkle with salt.

Nutritional Information

Calories:

140 (24% from fat)

Fat:

3.8g (sat 0.4g,mono 2.1g,poly 1.1g)

Protein:

1.2g

Carbohydrate:

28.5g

Fiber:

2.1g

Cholesterol:

0.0mg

Iron:

0.5mg

Sodium:

121mg

Calcium:

3mg