One of my favorite cooked fruits is the plantain. It is enjoyable both salty and sweet and can pair well with many different entrees. They are also versatile enough to be served for breakfast, lunch, or dinner. In Puerto Rico, we had fried sweet plantains for breakfast one day and another we had boiled green bananas with onions and oregano. Which reminds me, I have to get my hands on some green bananas.
|Plantains that are not quite ripe|
I did not mash them well enough after the first pan fry, so they are not as large as traditional tostones. I think in the future, I will make the plantain slices larger. Even though the shape was not what I expected, I enjoyed the taste. We usually make plantains sweet and I tend to prefer savory items for dinner.
|I should have used a spatula to smash the tostones|
|My attempt at tostones|
- 2 plantains, ripened to a brown-almost black color, and cut into slices
- 1 lime, cut in half
- 2 tsp of agave nectar or maple syrup
- Olive oil spray or water
|Sweet Sauteed Plantains|