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Fried plantains is one of the most traditional Caribbean foods. In the Dominican Republic is almost a must in many occasions.
Ingredients
Directions
- Peel the plantains and cut them into small cilindrical rolls.
- Throw them in hot oil or lard (the traditional way is with lard, but many reasons including health and difficulty in finding natural lard have made it less common)
- Once they feel crusty take them out and let them cool. Then squash them to a flat shape and throw again in the oil or lard until crunchy.
- Don't let them cool down too much before the second fry or they'll turn hard.
- Serve with some salt on top. The younger generations like them with ketchup.
- Some like throw garlic (unpealed) in the hot oil to impregnate the plantains with it.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 118g | |
| Calories 146 | |
| Calories from Fat 4 | 3% |
| Total Fat 0.44g | 1% |
| Saturated Fat 0.17g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 5mg | 0% |
| Potassium 591mg | 17% |
| Total Carbs 37.97g | 10% |
| Dietary Fiber 2.7g | 9% |
| Sugars 17.48g | 12% |
| Protein 1.68g | 3% |
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