- Gluten-Free Recipes
- Gluten-Free Recipes: American & International Foods
- Gluten-Free Mexican Recipes (Spanish)
- Fried Plantains (Gluten-Free)
- Safe Gluten-Free Food List (Safe Ingredients)
- Unsafe Gluten-Free Food List (Unsafe Ingredients)
- Gluten-Free Alcoholic Beverages
- Celiac Disease Symptoms
- The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free
- Interpretation of Celiac Disease Blood Test Results
- Is Buckwheat Flour Really Gluten-Free?
Fried Plantains (Gluten-Free)
Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.View all articles by Jefferson Adams
Celiac.com 10/10/2014 - If you’ve ever had the pleasure of eating El Salvadoran, Nicaraguan, southern Mexican food, then you might be familiar with fried plantains.
Plantains are like big bananas. When fried, they are soft, sweet and delicious. They can be eaten as a meal, or as a desert. They can even be served for breakfast with rice, beans and corn tortillas. They are often served with Mexican style sour cream, or ‘crema.’
Fresh plantains are common in the local restaurants, and ubiquitous in the local Mexican and Central American markets around San Francisco.
- ½-1 cup oil for frying
- 4-6 plantains (make sure they are very mature, not green—brown and soft is best)
Heat oil in a large, deep skillet over medium high heat.
Peel the plantains and cut them in half. Slice the halves lengthwise into thin pieces.
Fry the pieces until browned and tender. Drain excess oil on paper towels.
Serve as a side dish to a main meal, with refried beans and Mexican style sour cream.
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