My mother-in-law, Sathiabama Sriharan, came from London to the Upper East Side of New York City to help me take care of my first child when she was 2.5 months old. Not only did she teach me about what to expect each week in raising a growing baby, she helped me shed the baby weight and eat healthy as a nursing mother by preparing healthy, quick, and easy meals. Hope you try it and like it. Enjoy and bon appetite!

Gallery

Recipe Summary

prep:
10 mins
cook:
10 mins
total:
20 mins
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil in a skillet over medium heat; arrange half the plantain pieces, without overlapping, in the hot oil. Cook until lightly browned, about 2 minutes per side; drain plantains on a paper towel-lined plate. Repeat with remaining plantain pieces. Serve hot with sour cream.

    Advertisement

Nutrition Facts

233 calories; protein 1.9g 4% DV; carbohydrates 44g 14% DV; fat 7.8g 12% DV; cholesterol 1.1mg; sodium 6.9mg. Full Nutrition

Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/06/2017
I have fried plantains in oil butter and now in olive oil. I have come to the conclusion that I love them fried in anything! These turned out really good. Read More
(2)