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Place plantains in very hot water for easier peeling; let them sit in the water for a few minutes. Cut off about 1 inch from both ends; make 2 lengthwise cuts at opposite ends of the plantain. Slide your hand under the skin and begin to pull it away, going from top to bottom. Soak the peeled plantains in salted water until ready to use. Drain on a paper towel before cooking with them.
Place plantains, cut-sides down, on cutting board. Use second cutting board or flat dish to evenly flatten plantains, then add to hot skillet to brown as directed.
It is best to cook plantains in batches, keep warm as you continue cooking the next batch.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.