Fried sweet plantains are a staple across Latin America and Africa. This method comes from chef Nina Sodji, of Okra African Grill in Omaha. who serves them as a side dish to her West African Grilled Chicken in Tomato Sauce (recipe also available on midwestliving.com).
Source: Midwest Living
Credit: Carson Downing
Use canola, peanut, corn or vegetable oil for frying. (Olive oil will smoke.) Add enough oil to skillet so plantain pieces are halfway submerged (1/2 inch deep).
Plantains are starchy cooking bananas. Depending on the dish, they can be eaten green or ripe and sweet (skin is dull yellow with lots of black splotches). To peel their thick skins, trim off the ends then score the skin lengthwise. Open the skin like a book to remove the fruit inside.
141 calories; fat 4g; carbohydrates 29g; mono fat 2g; poly fat 1g; insoluble fiber 2g; sugars 16g; protein 1g; vitamin a 1008.7IU; vitamin c 16.5mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.6mg; vitamin b6 0.2mg; folate 19.7mcg; sodium 100mg; potassium 436mg; calcium 3mg; iron 0.5mg.