Do You Have Celiac Disease and Have Questions Or Need Help?
Join Celiac.com's forum / message board and get your questions answered! Our forum has nearly 1 MILLION POSTS, and over 62,000 MEMBERS just waiting to help you with any questions about celiac disease and the gluten-free diet. We'll see you there!
Follow / Share
|Get Email Alerts|
- 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?
- Gluten-Free Recipes
- Gluten-Free Recipes: American & International Foods
- Gluten-Free Mexican Recipes (Spanish)
- Fried Plantains (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.
Celiac.com welcomes your comments below (registration is NOT required).
Lime-Marinated Flank Steak with Herb Salsa (Gluten-Free)
This is a really versatile recipe for steak.... [READ MORE]
Spicy Shrimp Tacos with Avocado Salsa (Gluten-Free)
These tacos come together so wonderfully in part because of the vibrant, contrasting colors of the salsa and shrimp.... [READ MORE]
Enchilada Sauce #1 (Gluten-Free)
2 pounds tomatillos
1 tablespoon vegetable oil
1 cup chopped onion
1/3 cup chopped cilantro
1 teaspoon cumin
1 ½ teaspoon sugar
½ teaspoon salt
1 ½ cup chicken broth
½ cup heavy cream
Clean and slice tomatillos in half and broil 7 - 9 minutes turning once
until browned.... [READ MORE]
Salsa Chicken (Gluten-Free)
This recipe comes to us from Nancy Haehl.... [READ MORE]