Photo: Mike Kenneally
Estimated Nutrition (whole recipe, rough)
290
Calories
8g
Protein
28g
Fat
7g
Carbs
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Peanut | 1 oz (28g) | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Plantain | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 green plantains , mashed
- 1 tsp salt
- 1 tsp freshly ground black pepper
- 1 serrano chile , seeded and minced
- 1 tbsp minced garlic
- 2 quarts peanut or canola oil for deep-frying
Directions
1
Combine plantains, salt, black pepper, the chile, and garlic. Shape into rounds about the size of a thin slice of potato.
2
Heat oil to 375°F. Add rounds, 6–8 at a time, and fry until golden brown and crispy on the outside.
3
Drain on a cooling rack set above a sheet pan , and season immediately with salt and freshly ground black pepper.
4
Serve warm or room temperature.
Recipe sourced from
wikibooks