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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Jun. 12, 2008
These were delicious! We used just enough oil to fill the pan about a quarter inch. We also served them with Mexican creme
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Reviewer:

gluten
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: May 9, 2008
i've always loved fried plantains, but i drizzle mine with a sour cream and cinnamon mixture... and the riper they are, the better!
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krysia!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Feb. 9, 2008
Very black and very soft plantains work best to get the carmelization you want. Even during the frying process you accidentally burn a couple, those are the pieces that people in my house fight over.
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5 users found this review helpful

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JAN369
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Cooking Level: Expert
Home Town: Oxnard, California, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Feb. 1, 2008
these are a tradional dish this is also excellent with white homemade spanish creme and refried beans as a side dish.
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chicken
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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Dec. 28, 2007
Pretty good; I fried them in butter instead.
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5 users found this review helpful

Reviewer:

tigergibb
Cooking Level: Beginning
Living In: Snellville, Georgia, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Nov. 25, 2007
Add a little bit of brown sugar and its great!
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2 users found this review helpful

Reviewer:

bksystem
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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Nov. 10, 2007
We love plantanos con crema at the local Salvadoran restaurants, so when I saw a big bag of plantains at Costco for a dollar I went to the web. I used much less oil that this recipe called for- just 3-4 Tbs of canola oil and sauteed them on a non-stick griddle. I served them with non-fat refried beans and plain yogurt. It was a tasty lunch!
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2 users found this review helpful

Reviewer:

yvetteski
Cooking Level: Intermediate
Living In: Arlington, Virginia, USA
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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Oct. 7, 2007
This recipe went as simply as it looked. I was intimidated to fry plantains, but this recipe made it easy. Just a minute or two on either side of the slice of plantain will leave it golden and sweet.
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1 user found this review helpful

Reviewer:

Nathan
Cooking Level: Intermediate
Home Town: Danville, Illinois, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Oct. 1, 2007
Substituted the oil for butter as per other reviews so the plaintains wouldn't come out oily-tasting, and the end result was quite delicious! Just what I was looking for. They are good with many toppings, but I enjoy them best by themselves.
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6 users found this review helpful

Reviewer:

CHELS
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Cooking Level: Beginning
Living In: Montreal, Quebec, Canada
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Aug. 14, 2007
These were so, so good! The rest of my family didn't care too much for them, but that left the whole plate for me! I'll make them again, so easy and delicious!
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Reviewer:

Erin Kueneman
Photo by Erin Kueneman
Cooking Level: Intermediate
Home Town: Boise, Idaho, USA
Living In: Star, Idaho, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Jul. 24, 2007
I learned to make this when i was just 12 years old i wasn't allowed to make them but i did remember the recipe. They are a great snack for children my two girls don't eat them they devour them and the response is always the same I want more. Have to try the cinammon and powdered sugar on them to see. But with or without the toppings they are still a very tasty treat.
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1 user found this review helpful

Reviewer:

Marc
Cooking Level: Expert
Living In: Columbus, Georgia, USA
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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Jul. 24, 2007
This is a wonderful recipe. Using butter for frying makes a huge difference. My daughter loves them for dessert dribbled with condensed milk.
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1 user found this review helpful

Reviewer:

charliegirl32
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: May 9, 2007
A dear friend from Tennessee introduced my family to fried plantains years ago. We slice them into thin rounds and using a cast-iron skillet fry them up with just a few Tablespoons each of oil and butter. Seasoned with salt, garlic, and a squeeze of fresh lime juice, they make for a great side to a variety of Caribbean and Latin-themed meals. For an addictive snack try adding a sprinkling of chili power or cayenne along with the other spices.
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9 users found this review helpful

Reviewer:

Xia Neifion Clark
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Cooking Level: Expert
Home Town: Las Vegas, Nevada, USA
Living In: East Wenatchee, Washington, USA
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The reviewer gave this recipe 3 stars. This recipe averages a 4.46 star rating.
Reviewed: Mar. 1, 2007
I followed others' suggestions and used butter and also thinly sliced the plantain into rounds. I expected them to be a bit crispier, but they tasted good. I sprinkled powdered sugar and cinnamon on some, salt on others. I liked them equally. I might try this again.
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3 users found this review helpful

Reviewer:

WeirdAuntMartha
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Cooking Level: Expert
Home Town: Minneapolis, Minnesota, USA
Living In: Hopkins, Minnesota, USA
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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Feb. 8, 2007
Easy as pie! I slice the plantain into rounds instead though.
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1 user found this review helpful

Reviewer:

HypnotiqOne
Cooking Level: Intermediate
Home Town: Leesburg, Georgia, USA
Living In: Chicago, Illinois, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Jan. 31, 2007
Great! My mother and grandmother have been making these for years! Another way to cook them is with some mozzerella cheese melted on top. (baked in the oven.) a note- these are NOT the green plantians that someone else mentioned in their review. Those are DIFFERENT. These are the yellow plantains and they should be overly ripe. enjoy!
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9 users found this review helpful

Reviewer:

olayak
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Nov. 5, 2006
I love fried plantains but could nevevr make them right. They always came out oily tasting. This time I follwed the last reviewers advice and used butter. It tasted like the plantains I eat in restaurants. They had a nice sweetness that what I was yearning for!
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6 users found this review helpful

Reviewer:

lisa2roberto
Photo by lisa2roberto
Cooking Level: Expert
Home Town: Miami, Florida, USA
Living In: Auburndale, Florida, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Oct. 5, 2006
Rather than using all of that oil, I just sauteed my sliced plantains in a few tablespoons of melted butter until they were slightly browned/carmelized on both sides. Worked great. SO good! Love plantains! Thanks, Donna!
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17 users found this review helpful

Reviewer:

LADYJAYPEE
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Cooking Level: Intermediate
Home Town: Seattle, Washington, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Sep. 2, 2006
My parents are from Jamaica where they eat plaintains and this recipe is exactly as they make it. It can be served with a traditional caribbean dish like one of the fish meals, rice& peas and so on. Yes, plaintains overly ripened are sweet and addictive!
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