The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Dec. 4, 2009
As far as slicing goes, don't slice them into circles - they're not supposed to be like that. Slice the plantain at an angle, a little over 1/2 an inch thick. This makes each slice longer than the width of the plantain. I made 1 plantain, and it really is about 1 tablespoon of brown sugar per plantain. I added the salt into the brown sugar before dipping the plantains, and found this to be better than adding salt afterwards. However, before putting the plantains onto the pan, I gently wiped off excess clumps of sugar. It should really be a thin gooey coat of brown sugar on each plantain prior to placing them on the pan. I kept the heat on medium, and cooked each side until it was very dark brown. As far as the completed texture - it should be soft, but not mushy - and the coat should be nice and gooey and slightly sweet / salty. Enjoy!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Jul. 19, 2009
Good, but my plantains were not ripe enough. MAKE SURE YOUR PLANTAINS ARE VERY VERY RIPE!
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Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA
The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Apr. 13, 2009
I used ripe red bananas (from Ecuador) and these turned out delicious. I served with saffron rice, black beans, and broiled chicken thighs that had been marinated with a cuban marinade. Topped with chopped romaine, mangoes, avocados, and green onions. The bananas were perfect!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Apr. 3, 2009
I was in a rush to cook these so decided to only cut the plantains in quarters. It still tasted good but next time I'll have to slice them 1 inch thick like my grandma used to do.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.61 star rating.
Reviewed: Mar. 8, 2009
Just did not like
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Cooking Level: Intermediate

Home Town: Johnson City, Tennessee, USA
Living In: Murfreesboro, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Feb. 23, 2009
really good - added the brown sugar to the oil in the pan and then fried them. dusted a little salt on them and they were perfect
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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Jan. 4, 2009
Good.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Dec. 16, 2008
Very good recipe. I don't like to fry things but I tried this one recipe and fried it with olive oil, just a little bit so it can brown. I will keep doing this as an appetizer.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Oct. 29, 2008
Delicious!! I was playing around with different methods and I wound up putting the sugar directly in the oil/butter, which worked ten times better. i also skipped salt, but they're awesome. i think getting the ripest ones you can is best, but if you can only get the green ones, don't fret, they're still tasty.
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Cooking Level: Beginning

Living In: Bainbridge Island, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Jun. 25, 2008
Nice and sweet. Did not use salt. Used a non-stick skillet with 1 Tbsp butter and a little canola oil.
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Home Town: Defuniak Springs, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Mar. 21, 2008
Great taste. Followed the recipe exactly and they turned out great. I gave them 4/5 stars because, while they taste really good, I don't think that I will crave them.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Mar. 2, 2008
Amazing! I prepared this ahead of time for convenience and put them into 2 quart-size zipper bags. By the time I wanted to sautee them, the sugar and the moisture from the plantains had turned into a caramel sauce. I used a non-stick pan and omitted the peanut oil. Absolutely delicious! I served with the Cuban Pork Roast and the Corn and Black Bean salad from this site, along with my mango salsa (warmed) to top the pork and some basic Cuban rice for a fabulous meal. Will definitely make again and again!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Nov. 7, 2007
I tried making this recipe in 4 ways: with sugar and without, and sliced vs. quartered. I used canola oil and omitted the salt. The quartered with sugar tasted like one of my favorite restaurant dishes; when sliced, the sweetness of the sugar was overwhelming. Without sugar, quartered tasted like warm bananas. In conclusion, add sugar if you cut the plantains into bigger sections; omit the sugar if it is sliced more thinly.
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Cooking Level: Intermediate

Home Town: Bel Air, Maryland, USA
Living In: Brooklyn, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
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Reviewed: Oct. 29, 2007
This was my first time preparing plantains. This recipe was easy and tasty!
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Cooking Level: Expert

Home Town: Ozark, Missouri, USA
Living In: Springfield, Missouri, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Oct. 7, 2007
I used to live in Panama & am always on the look out for a plantanos recipe similar to that. This was not the same, but was pretty good anyways, thanks.
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Cooking Level: Intermediate

Home Town: Ravensdale, Washington, USA

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