El Salvador way of frying plantains for a sweet taste. Delicious plantain sticks.

Recipe Summary

prep:
5 mins
cook:
10 mins
total:
15 mins
Servings:
4
Yield:
4 servings
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Ingredients

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

Directions

Instructions Checklist
  • Cut each plantain into two halves and each half into three strips.

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  • Heat vegetable oil in a large skillet over medium-high heat. Gently lay plantain strips into hot oil; drizzle vanilla extract over plantains and season with cinnamon. Place a cover on the skillet and cook the plantains until browned completely, 5 to 7 minutes per side. Transfer plantains to a plate lined with paper towel to drain; sprinkle sugar over the plantains.

Nutrition Facts

323 calories; protein 1.8g 4% DV; carbohydrates 51g 16% DV; fat 14.1g 22% DV; cholesterolmg; sodium 5.8mg. Full Nutrition

Reviews (8)

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Most helpful positive review

Rating: 5 stars
01/04/2015
I bought plantains for the first time and tried them in a savory dish as well as this one. I discovered that I am not a fan of the plantain but that is not due to any fault of this recipe. These fried up nice and golden brown and the vanilla was a nice touch. Mine were so ripe that I was afraid they would not hold their shape and turn to mush if cut into strips so I just quartered them. 5-7 minutes gets these pretty brown but that just adds to the flavor and sweetness. No need for the optional sprinkling of sugar in my opinion. Read More
(3)
10 Ratings
  • 5 star values: 7
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
07/01/2014
Loved it! Followed recipe exactly as detailed. And ate the plantains like candy! yum! Read More
(3)
Rating: 5 stars
01/04/2015
I bought plantains for the first time and tried them in a savory dish as well as this one. I discovered that I am not a fan of the plantain but that is not due to any fault of this recipe. These fried up nice and golden brown and the vanilla was a nice touch. Mine were so ripe that I was afraid they would not hold their shape and turn to mush if cut into strips so I just quartered them. 5-7 minutes gets these pretty brown but that just adds to the flavor and sweetness. No need for the optional sprinkling of sugar in my opinion. Read More
(3)
Rating: 5 stars
03/09/2017
Very good! My friend gave me a half box of plantains. I needed a different ways to fix them! Love this recipe but I also added shredded coconut on top while cooking. Yummy! Read More
(1)
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Rating: 5 stars
02/06/2017
made sticks this time...finished with powdered sugar Read More
Rating: 5 stars
03/16/2015
This is so delicious! I drizzled some honey over mine and dipped them in peanut butter. Soooo good! Read More
Rating: 5 stars
01/17/2016
Made these last night for dessert. I sprinkled them with powdered sugar instead of regular sugar. So delicious!!! Read More
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Rating: 4 stars
01/27/2017
Very easy and very tasteful. I will make it again. Read More
Rating: 5 stars
11/24/2018
First of all plantains have to be overly ripe. Black and tender. They are NOT bananas. When in El Salvador I had the best plantains ever. This is a good recipe with out sugar. Read More