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Platanos Maduros (Costa Rican Fried Ripe Plantains)

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)9.308
Energy (kCal)1459.68
Carbohydrates (g)228.3324
Total fats (g)70.6492
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat vegetable oil in skillet over medium heat. | 2. Fully peel plantains, and cut them diagonally into approximately 1-inch wide pieces, working your way down the length of the plantain. (NOT length-wise slices). | 3. Carefully place pieces of plantain in skillet. | 4. Flipping often, fry plantains until golden brown. The Plantains will be rather mushy - they're supposed to be. | 5. *They will be sweet - the riper the plantains, the sweeter they will be. (They will NOT taste like patacones, if you've tried those) If you prefer them sweeter, you can sprinkle with sugar before cooking. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    plantain 4 ripe dark-skinned 873.52 228.3324 9.308 2.6492
    vegetable oil 5 tablespoons 586.16 0.0 0.0 68.0

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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