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    Fried Plantains (Gluten-Free)


    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.


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    Photo: Wikimedia Commons--Jacob SunolPlantains 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.

    Ingredients:

    • ½-1 cup oil for frying
    • 4-6 plantains (make sure they are very mature, not green—brown and soft is best)

    Directions:
    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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    I DO know this is a very old thread , however there seems to be little to no information on the internet about Plantains , If someone checks this reply , let me know if plantains are cross reactive to celiac or gluten sensitive people ? thanks

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    7 hours ago, drfeelgood2018 said:

    I DO know this is a very old thread , however there seems to be little to no information on the internet about Plantains , If someone checks this reply , let me know if plantains are cross reactive to celiac or gluten sensitive people ? thanks

     

    Nope. I used to make empanadas out of them based off grandmothers recipes. Look it up very simple recipe to make a dang good fried pie gluten free. I can not eat them anymore due to a issue with carbs, but that is not gluten related or celiac, just another disease I have.

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  • About Me

    Jefferson Adams is a freelance writer living in San Francisco. He has covered Health News for Examiner.com, and provided health and medical content for Sharecare.com. His work has appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate, among others.

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    Scott Adams
    This recipe comes to us from Nancy Haehl.
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    Scott Adams
    Ingredients:
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    Jefferson Adams
    These tacos come together so wonderfully in part because of the vibrant, contrasting colors of the salsa and shrimp. The jalapeños and chili powder transform otherwise simple shrimp tacos.
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    Christina Kantzavelos
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    Source:
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