A classic in latin homes, especially Dominicans and Puerto Ricans. They go great with roasted chicken, salad, rice, pork chops or many other things.

Plantains are always a good way to remember the recipes from my homeland. We don't always serve it with toppings. Just the patacones are a great complement to any meal. I hope you enjoy.

Grew up eating these here in Florida. Lots of places to get these from. The ones you get in restaurants don't have butter. Plantains are like bananas in looks. The plantains are much bigger, less sweet, and a bit firmer.

Since I love plantains and they were on sale, I fried them up and seasoned them with "Magma-ne-san Special"'s Cajun spice recipe.When pan frying, do not put them in all at once. I recommend dividing them into at least three batches. Recipe by Brandy

#losingweight.As green plantain is high in fiber, it gives feeling of fullness and it reduces further intake of food. So lesser intake of food gradually reduce weight.

An excellent finish for a spicy meal!

My favorite snack back in my country. Choose or combine any topping you like such as cheese, chocolate sprinkle, crush peanut, crush oreo etc, then drizzle with condensed milk . Use bananas that are not too ripe yet so they will not get mushy when you grill them.

Sanggara Balanda is cake like banana fritters that were coated a batter to add to the deliciousness. SANGGARA in Bugis-Makassar, South Sulawesi means "fried bananas". While BALANDA is the nickname given by the Bugis for Dutch citizens when they invaded the country Angin Mamiri. So it could be interpreted "Sanggara Balanda" is "Netherlands fried bananas". Although only a simple traditional food, reputedly Dutch citizens really like this cake.Unknown reason behind why there is a Dutch name it. Is it because first it was originally a culinary dessert commonly eaten by the Dutch colonists? Or because the fried bananas are different from the usual fried bananas, which are only dipped in flour?Sanggara Balanda is one cake that must appear in traditional events Bugis-Makassar. This cake is often encountered when eating at Bosara. Like pastries typical of other Bugis incredible sweets, Sanggara Balanda is also loaded with sugar and eggs.A characteristic of this cuisine is you must use good plantain that are ripe, and should not use another banana because it has different aroma and taste. Plantains are high in sugar content, so it will undergo a caramelization process when fried that produces a distinctive aroma.The bananas are fried twice. The first to get the distinctive aroma of fried plantains, and second to coat with the egg batter. If directly dipped and fried, it will be a different aroma. Again, in this recipe you can not use other bananas, and should use ripe plantain once there is no sign of its astringent taste. The purpose of stuffing the filling in while still hot is so that the sugar melts. Later it will just look like the peanuts and sugar turned into sauce. It will be more enjoyable eaten in a cold state.In this recipe, I serve in a little bit different way, i.e. with extra milk in the stuffing and sauce mix ...

I had some ripened plantains and I thought about making pancakes with them. I did a little research and saw that someone already had. But they said to stay away from ripened plantains... I found out that they were just trying to keep the good stuff to themselves. These pancakes aren’t as sweet as they would be with banana. But honestly, they’re sweet enough. You can even eat them with whipped cream cheese and smoked salmon.. use your imagination.

Sweet and saly with spice, delicious

teast awsome :-P