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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Reviewer:

olayak

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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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Reviewer:

lisa2roberto

Cooking Level: Expert

Home Town: Miami, Florida, USA

Living In: Auburndale, Florida, USA

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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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LADYJAYPEE

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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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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Tracy

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Reviewed: Jul. 29, 2006

It is very important to use very ripe plantains for this one. These aren't tostones (fried green plantains). These are called "amarillos". Heather's picture adequately demonstrates this recipe, the other picture is showing fried green plantains, they are different. Amarillos turn out sweet, not crunchy and darker in color when compared to green. I like to use plantains with yellow and black skins or all black. You can eat them by themselves or sometimes I like to sprinkle grated parmesan on top.

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Reviewer:

LatinaCook

Cooking Level: Expert

Home Town: Jardines Del Caribe, Ponce, Puerto Rico

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Reviewed: Jul. 28, 2006

Good but somewhat boring by themselves: just a fried thing with a banana flavor. Using a black plantain, they was pretty sweet and therefore good for dessert or possibly a side dish. As they cooled a bit they got sweeter still. But don't let them get too cool -- they're just nasty when cold. I wish I had ice cream or read the other reviews for suggestions for toppings before making these. Had I, this would undoubtedly have been a four star review.

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3 users found this review helpful

Reviewer:

Mark P

Cooking Level: Intermediate

Living In: Berkeley, California, USA

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Reviewed: Feb. 17, 2006

I loved these when they were hot, my husband didn't care much for these though. I sprinkled salt, red pepper and dried mango powder (you can get these in Indian Stores) on mine and they tasted very nice. Thanks.

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VIVNIDHI

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Reviewed: Dec. 27, 2005

I've never had a fried plantain before, so I didn't know what to expect. The one I used was a yellow-brown color, and I sprinkled some cinnamon and sugar over top of half, and salt over the other half. We decided we liked the salted ones better. I'm not sure if I'll make these again, but they were an interesting new food find.

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FRAMBUESA

Cooking Level: Expert

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Reviewed: Jun. 27, 2005

I love making plantanos. I add a touch of sugar while frying and serve them with black beans. Delicioso!

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54 users found this review helpful

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Sola

Cooking Level: Expert

Living In: Spokane, Washington, USA

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Reviewed: Jun. 23, 2005

I make these when I make tacos. I'm the only one who really likes them. After you fry them they are good dipped in cinnamon sugar!

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Chrissy Fessler

Cooking Level: Expert

Living In: Hazleton, Pennsylvania, USA

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Reviewed: Feb. 16, 2005

Fried Plantains, or "Platanitos Fritos" as they are called, are a traditional side dish in Peru as well as in many parts of South America. Why not serve yours like the Peruvians do, with a juicy steak and a generous portion of rice topped with two sunny-side-up eggs. The meal, called "Bistec a lo Pobre", offers a delicious combination of sweet and salty flavors.

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ANDEANSUN

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Reviewed: Feb. 1, 2005

We learned about plaintains from our African friends. We adapted their recipe (the same as this one) to our spicy taste buds by using a light, gentle dusting of creole seasoning before frying.

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GOODTOME

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Reviewed: Jul. 17, 2004

Delicious! I cut the plantains into thicker slices and sprinkled with a little sugar after draining on a paper towel. Yummy!

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LITTLE OREGON GIRL

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Reviewed: May 29, 2004

YUMMMMMMMM!

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Foxy

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Reviewed: Nov. 26, 2003

I grew up on fried plantains. They were a staple in our house and are still one in mine. Overripe is definately the best. Sprinkle with salt and enjoy. [I typcially pair them with black bean tacos.] They are also good with a little sour cream and a dash of tabasco. If you've never tried them you're really missing out. They are a delicious treat.

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YVONNE125

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Reviewed: Jul. 29, 2003

I find that plantains that have turned mostly black are perfect for frying. Yum!

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ARIREA

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Reviewed: Jun. 12, 2003

Love them!

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CANDY88

Cooking Level: Expert

Living In: Las Vegas, Nevada, USA

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Reviewed: Mar. 29, 2003

Very easy and delicious.

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NGMA

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Reviewed: Jan. 21, 2002

My husband makes these, we all love them. You didn't mention that if they are green they need to be fried twice, flatten in the middle of cooking. Good with garlic & salt. We also slice them in circles. When very over ripe the sugars come out and caramelize. Great for breakfast.

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MINGFBA

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Reviewed: Dec. 29, 2001

I've made these for years and years. My sons love them with crumbled feta cheese on the slices for a salty flavor. Or sprinkle with cinnamon sugar for a sweet flavor...both ways are awesome!

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67 users found this review helpful