4 Serves
25 Mins
Peel the ripe plantains and slice them diagonally into 1-inch thick pieces using a chef's knife on a cutting board.
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Vitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
29 µg / 400 µgCalcium
2 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
17 mg / 420 mgPhosphorus
15 mg / 1,250 mgPotassium
176 mg / 4,700 mgSodium
586 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
2 g / 28 gSugar
1 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
16 gAlcohol
0 g
Heat a generous amount of cooking oil in a frying pan over medium heat until shimmering.
Carefully add the plantain slices to the hot oil and fry until they are golden brown and caramelized on both sides, turning occasionally with tongs.
Remove the fried plantains from the pan, drain on paper towels, and sprinkle lightly with salt and pepper to taste.
4
g75
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Turkish