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Name: Fried Sweet Plantains
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 8
Cuisine: American
Ingredients: 1/4 c Vegetable oil; 4 Ripe (yellow black); salt and pepper to taste

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INGREDIENTS

1/4 c Vegetable oil
4 Ripe (yellow black)
salt and pepper ; to taste

Servings

INSTRUCTIONS

Recipe By: Big Flavors Of The Hot Sun by Chris Schlesinger To prepare plantains this way, they have to be dead ripe. If only green ones are available, you should use the the method for Deep-Fried Plantain Rounds. Either way is fine. You will find that this preparation results in plantains that are a bit more floppy than the chips made from the green variety, so I suggest you spoon the dip onto them and eat them with a fork. Peel plantains and cut on a severe slant into 1/2-inch slices. In a large saute pan, heat the oil over medium heat until hot but not smoking. Add as many plantain slices as will fit easily in a single layer, and fry until just lightly browned, about 1 minute per side. As they brown, remove them to paper towels to drain, then sprinkle well with salt and pepper. Repeat until all the plantain slices are fried. Serving Ideas : Serve with Black Bean Dip garhow@hpubmaa.esr.hp.com CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, G Internet.

NOTES

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Fried Sweet Plantains

1/4 c Vegetable oil
4 Ripe (yellow black)
 salt and pepper to taste

Recipe By: Big Flavors Of The Hot Sun by Chris Schlesinger    To prepare plantains this way, they have to be dead ripe. If only green  ones are available, you should use the the method for Deep-Fried Plantain  Rounds. Either way is fine. You will find that this preparation results in  plantains that are a bit more floppy than the chips made from the green  variety, so I suggest you spoon the dip onto them and eat them with a fork.    Peel plantains and cut on a severe slant into 1/2-inch slices.  In a large  saute pan, heat the oil over medium heat until hot but not smoking. Add as  many plantain slices as will fit easily in a single layer, and fry until  just lightly browned, about 1 minute per side. As they brown, remove them  to paper towels to drain, then sprinkle well with salt and pepper. Repeat  until all the plantain slices are fried.    Serving Ideas : Serve with Black Bean Dip    garhow@hpubmaa.esr.hp.com    CHILE-HEADS ARCHIVES    From the Chile-Heads recipe list.  Downloaded from Glens MM Recipe  Archive, G Internet.

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Nutrition

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Serving Size: 1 Serving (5g)
Recipe Makes: 8 Servings

Calories: 40
Calories from Fat: 40 (100%)

Amt Per Serving		% DV

	Total Fat 4.5g	6 %
	Saturated Fat 0.3g	2 %
	Monounsaturated Fat 2.9g
	Polyunsanturated Fat 1.3g
Cholesterol 0mg		0 %
Sodium 19.4mg		1 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 40

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