Back to Sauteed Sweet Plantains (Tajaditas Dulces de Platano) recipe
This traditional South America and Caribbean side dish adds a nice sweetness to any meal. Use plantains with heavy black spotting to a fully black skin. Try these bananas in place of potatoes with your meal, you'll like it!
First time having plantains! At the grocery store where they were located, I asked a nice woman who was also buying some about the prep. She said to fry them. I sliced them diagonally and used olive oil and butter (no peanut oil on hand). I bought two to try and used this recipe for the first one. I didn't bother with draining at all after reading some of the comments here. They have a creamy texture, almost like the texture of a sweet potato or squash. Not really strong in flavor. I liked it, and it surely was something different. I'll think I'll experiment with another recipe on the other plantain.
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.
This was the first time I've cooked plantains and I didn't really know what they tasted like. Personally they were too sweet for me and I used two really, really ripe plantains (completely black) one semi ripe plantain and the consistency on the ripe ones were just sticky and gooey, kind of unpleasant.
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!
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
The taste was really good - and the texture of the plantains too. But I would not recommend draining on a paper towel, unless it is for 5 seconds max, because as the sugar cools it turns into a caramel and it sticks to the paper towel. I had to pick little paper bits out of my plantains. Maybe just use a slotted spoon and give them a good shake...