Reviewed: Jan. 30, 2012

Very yummy! Used black plantains & sauteed in non-stick pan sprayed with Pam. Left out the butter & oil to make them healthier. Brown sugar got a bit carmelized, but it was very tasty.

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Reviewer:

CAIRA01

Reviewed: Oct. 16, 2011

Loved this recipe, my plantains were sooo good.. I used canola oil and butter, but otherwise perfect!

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Reviewer:

Cjai

Cooking Level: Expert

Home Town: Bryan, Texas, USA

Living In: Richmond, Virginia, USA

Reviewed: Jun. 27, 2011

I took the advice of some others and mixed the sugar and salt into the melted butter (I used only butter), then I fried them over medium heat. Because so many people mentioned that these were sticking to paper towels, I sprayed a cooling rack with non-stick spray and placed that over paper towels and I let the plantains drip. I had no problems with sticking, and these were delicious!!!!

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Reviewer:

BooJanis

Cooking Level: Intermediate

Home Town: Camarillo, California, USA

Living In: Poulsbo, Washington, USA

Reviewed: Jun. 23, 2011

These were delish! Very sweet thou. I waited for my plantain to become ripe (just on black) and now wish I hadn't. It was so ripe as to melt the sugar I sprinkled on immediately. Next time I will try another reviewers idea of adding salt to the sugar. I drained on paper towels but if not removed as quickly as possible the carmelized sugar bonds to the paper. Hint... This morning there was one last little piece left and I popped it into my mouth - yech... cold is not the way to eat them.

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Reviewer:

DRAGNLAW

Cooking Level: Intermediate

Home Town: Hamilton, Ontario, Canada

Reviewed: Jun. 15, 2011

I've been making this since I was a kid, a very simple yet delicious side dish

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Reviewer:

Gina

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Cooking Level: Expert

Reviewed: Jun. 12, 2011

Great for dinner and an afternoon snack.

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Reviewer:

IRONCHEF25

Reviewed: Mar. 13, 2011

it was good!! i would have put an additional tablespoon of brown sugar and i used someone's suggestion of sprinkling plantains with cinnamon right before you take it off the heat. the paper towel stuck to the plantains, but other than that, it was a piece of cake!

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Reviewer:

TexasPch7

Living In: Austin, Texas, USA

Reviewed: Mar. 6, 2011

I omit the peanut oil, and just fry the plantains in the butter, with the sugar sprinkled directly into the butter in the pan. A great dessert when served with vanilla bean ice cream.

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Reviewer:

JPMJ

Cooking Level: Intermediate

Living In: Comox, British Columbia, Canada

Reviewed: Feb. 5, 2011

YUM!!

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Reviewer:

samca

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Reviewed: Jan. 4, 2011

This is a great recipe and I received many compliments after serving it for an outdoor summer party. The key to this recipe is that the plantains have to be VERY ripe, almost black, otherwise they are not very sweet and considerably more like a potato in flavor.

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