A Cuban side of ripe plantain slices fried until caramelized at the edges, sweet in the middle, and softly golden.
10 min prep 10 min cook
Keeps the screen on · step-by-step guide · built-in timer
Peel the ripe plantains and slice them diagonally into 2 cm thick pieces.
Heat the oil over medium heat to 170?C.
Lower the slices into the oil in a single layer; if crowded, the sugar burns and the flavor turns bitter.
Fry the plantains for 8 minutes total, until both sides caramelize.
Transfer to paper towel and sprinkle with salt while hot.
💡 Tip: For maduros, plantains with brown spots fry sweeter and softer in the pan.
🍽️ Serving suggestion: Add color by placing a lemon wedge and parsley sprigs along the edge of the serving plate.
~180
kcal calories
1
g protein
33
g carbs
5
g fat
0g
Sugar
0g
Fiber
581.4mg
Sodium
10g
Saturated fat
⚠️ Nutrition data match is limited for this recipe (67%); values are estimates.
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Moderate satiety, fine between meals
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