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My review
Sauteed Sweet Plantains (Tajaditas Dulces de Platano)
5
E.Florida
"This traditional South America and Caribbean side dish adds a nice sweetness to any meal. Use plantains with heavy black spotting to a fully black skin. Try these bananas in place of potatoes with your meal, you'll like it!"
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Ingredients
15 m servings 177Original recipe yields 6 servings
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Directions
{{model.addEditText}} Print- Heat peanut oil and butter in a large skillet over medium-high heat until the butter begins to sizzle. Gently toss plantain slices with brown sugar, then place into hot oil. Fry until the plantains begin to turn golden brown, then turn over, and continue frying until they have caramelized, about 2 minutes per side.
- Drain plantains on a paper towel-lined plate and sprinkle with salt before serving.
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Reviews
Read all reviews 7495 Ratings
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Most helpful positive review
11/7/2007
I tried making this recipe in 4 ways: with sugar and without, and sliced vs. quartered. I used canola oil and omitted the salt. The quartered with sugar tasted like one of my favorite restaurant...
Most helpful critical review
12/16/2010
i have no idea what i did wrong but these did NOT turn out like i expected. i didnt over cook them and they smell and look burnt, there sticking to EVERYTHING. not going to be trying these again...
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11/7/2007
I tried making this recipe in 4 ways: with sugar and without, and sliced vs. quartered. I used canola oil and omitted the salt. The quartered with sugar tasted like one of my favorite restaurant...
3/2/2008
Amazing! I prepared this ahead of time for convenience and put them into 2 quart-size zipper bags. By the time I wanted to sautee them, the sugar and the moisture from the plantains had turned ...
10/29/2008
Delicious!! I was playing around with different methods and I wound up putting the sugar directly in the oil/butter, which worked ten times better. i also skipped salt, but they're awesome. i th...
12/4/2009
As far as slicing goes, don't slice them into circles - they're not supposed to be like that. Slice the plantain at an angle, a little over 1/2 an inch thick. This makes each slice longer than t...
8/2/2010
I made some changes and additions to this recipe. I used very ripe plantains. I bought them when they were yellow with slight black spots and let them sit on my counter for 2 weeks (yes, 2 wee...
5/23/2010
The taste was really good - and the texture of the plantains too. But I would not recommend draining on a paper towel, unless it is for 5 seconds max, because as the sugar cools it turns into a...
6/27/2011
I took the advice of some others and mixed the sugar and salt into the melted butter (I used only butter), then I fried them over medium heat. Because so many people mentioned that these were st...
6/25/2008
Nice and sweet. Did not use salt. Used a non-stick skillet with 1 Tbsp butter and a little canola oil.
7/19/2009
Good, but my plantains were not ripe enough. MAKE SURE YOUR PLANTAINS ARE VERY VERY RIPE!