Sweet and Savory Fried Plantains

Name: Sweet and Savory Fried Plantains
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 3 servings
Ingredients: 1 large yellow plantain, peeled; ⅛ teaspoon garlic powder; 1 tablespoon canola oil; ½ teaspoon reduced-fat margarine (such as Smart Balance®); ⅛ teaspoon ground black pepper; 1 teaspoon agave nectar; ⅓ teaspoon light brown sugar; 1 pinch ground cinnamon, or more to taste

9 Ratings
6 Reviews
6 Photos

Fried plantains are a traditional treat in many parts of the world. Try them once and you'll be hooked. Yellow (ripe) work best. Serve this as a sweet and savory side dish to a meal, as a dessert, or as a snack. They are also delicious atop a dark, leafy, and green spinach or kale salad with goat cheese.

By Donna Munaco

Gallery

Recipe Summary

cook:

5 mins

total:

10 mins

prep:

5 mins

Servings:

Yield:

3 servings

Nutrition Info

Ingredients

Original recipe yields 3 servings

The ingredient list now reflects the servings specified

1 large yellow plantain, peeled
⅛ teaspoon garlic powder
1 tablespoon canola oil
½ teaspoon reduced-fat margarine (such as Smart Balance®)
⅛ teaspoon ground black pepper
1 teaspoon agave nectar
⅓ teaspoon light brown sugar
1 pinch ground cinnamon, or more to taste (Optional)

Directions

Step 1
Cut plantain into three sections. Quarter each section so you have twelve pieces. Season plantain pieces with garlic powder.

Advertisement
Step 2
Heat oil and margarine together in a small skillet over medium heat. Cook plantains in hot oil until lightly browned, 2 to 3 minutes per side; season with black pepper and continue to cook until slightly darker in color, 2 to 3 minutes more. Remove skillet from heat and drizzle agave syrup over the plantain pieces. Sprinkle brown sugar and cinnamon over the plantains.

Nutrition Facts

Per Serving:

166 calories; protein 1.2g; carbohydrates 31.9g; fat 5.3g; sodium 11.1mg. Full Nutrition

Linda T

Allstar

07/06/2015

I had half a plantain leftover so I found this recipe to use it up. The taste was interesting and I liked it. I tried per recipe and then added a sprinkle of pink salt to some.. I preferred it with a little added salt. I don't know how well these cooked at this size in this period of time. It may have been just me but these gave me a bit of an upset stomach.. like they were underripe and undercooked. And yes my plantain was yellow, per the recipe.. just FYI. Maybe don't eat too many of them until you are sure if they will bother you.