Everything you need to conquer life in the kitchen.
Say good riddance to Old Man Winter with these seasonal picks.
As a member, you can save and sort your favorite recipes -- for FREE!Join Food.com
Our most popular mains, sides and salads — here's what you want to eat for dinner right now.
Our home cooks have perfected top-notch remakes of your favorite restaurant dishes.
As a member, you can save and organize your favorite recipes and more.Join Food.com
We've got the cantina classics that will have your friends buzzing on May 5th.
Did you know that there's a new food holiday 365 days a year? See what today is!
ALSO NEW: Get Our New Food Holidays App!
As a member, you can save your favorite recipes, plan menus and more.Join Food.com
JoyfulCook shares more about her travels, living abroad and her favorite international cuisine.
Learn the best way to cook bacon, shred chicken and reheat pizza.
We've rounded up some of our home cooks' most entertaining kitchen mishaps.
Select () or exclude () categories to narrow your recipe search.
As you select categories, the number of matching recipes will update.
Find exactly what you're looking for with the web's most powerful recipe filtering tool.
Added January 06, 2009 | Recipe #347132
Showing 1-3 of 3
By Chef #894735
on July 15, 2009
This is a really delicious way to cook plantains. I had a friend whose mother was from Panama and this is how she was taught to make them, too. I usually prefer very ripe plantains but my husband brought home a bunch of green ones so I'm glad I found your recipe.person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Baby Kato
on November 08, 2012
Mmmmm I love plantains but have never made them this way before. They were so good. Kind of tasted like french fries with the ketchup on it. They were so very crisp yet tender on the inside. I can't believe how quick and easy it was to make these, they were the perfect accompaniment to my poached eggs this morning. Thanks for sharing your recipe, which I will make again, a nice change from the battered ones that I usually make. Made for Fall PAC 2012people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Jessica K
on January 07, 2009
THis is how i grew up in Panama eating them. Every place served them, and I learned from our housekeeper how to make them like this. We put American cheese on the top when it first comes out of the fryer, it melts right away and is sooo yummy. with lots of salt of course!! my picky 2 yr old will even eat these!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (373 g)
Servings Per Recipe: 4