The other interesting thing about Cuban sweet plantains is that they also don’t really follow a recipe… you just take very very very ripe plantains and cook them in either oil or lard. I suppose you could use shortening as well, but we don’t really use that very much in our house, and I’ve never seen my mother-in-law use it when she makes maduros.
Or slice savory green plantains into "fries," toss with olive oil, salt and pepper and bake in the oven. Mix them with low-carb turnip fries, cooked the same way, to keep your carb intake low.
Grill some low-carb veggies, such as peppers, onions and eggplant, with your plantains to balance out the high-carb veg. Ripe plantains may satisfy your sweet tooth; try these plantains baked in the oven and sprinkled with cinnamon as an ending to your meal.
While frying plantains won't affect your carb intake, there are healthier ways to prepare the starchy vegetable, such as boiling, baking or grilling. Brushed with olive oil and grilled until soft, plantains make a delicious side dish for your grilled steak, chicken or fish.