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Ingredientes
- 3 x plantains peeled, * see note lemon juice
- 4 x Large eggs
- 1/4 c. flour
- 1/2 tsp salt oil ** see note
Direcciones
- * If plantains (fat, red-skinned cooking bananas) are not available, use large, green-tipped bananas. Don't use overripe bananas.
- ** For frying, use part extra virgin olive oil, part Canola oil.
- Peel and split the bananas lengthwise. Cut each piece in half and dip in lemon juice.
- To make batter, beat the egg yolks till thick and light. Add in flour and salt. Beat egg whites till stiff, not dry, and fold into yolks.
- Drop the liquid removed bananas pcs into the batter, one at a time. Pick up with slotted spoon and slide gently into warm oil in heavy skillet (oil about 1 inch deep). Cook over medium heat, turning almost immediately.
- Cook till browned on both sides. Drain on paper toweling.
- Serving Ideas : Served with meat and poultry in Mexico.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 96g | |
| Recipe makes 6 servings | |
| Calories 138 | |
| Calories from Fat 33 | 24% |
| Total Fat 3.65g | 5% |
| Saturated Fat 1.13g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 139mg | 46% |
| Sodium 48mg | 2% |
| Potassium 341mg | 10% |
| Total Carbs 22.83g | 6% |
| Dietary Fiber 1.5g | 5% |
| Sugars 9.0g | 6% |
| Protein 5.47g | 9% |
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