Mexican
Gluten freePlátanos fritos con crema
Fried plantain with cream
Tabasco's fried ripe plantain with cream and fresh cheese
Tabasco grows more plantain than almost anywhere in Mexico, and in Villahermosa homes fried ripe plantain arrives with breakfast eggs, alongside rice and black beans at lunch, or on its own as a sweet-savoury supper. The local touch is to finish the hot, caramelised slices with a spoon of tangy crema and a snow of crumbled fresh cheese, so you get sweet, salty and sour in one bite. Chef's tip: wait until the skins are almost black; yellow plantains taste starchy and never caramelise.
- Prep
- 5 min
- Cook
- 12 min
- Difficulty
- Easy
- Serves
- 4
- Per serving
- 310 kcal
Ingredients
- 2 very ripe plantainsskins mostly black
- 4 tbsp vegetable oil
- 2 ⅛ oz queso frescocrumbled; often made with animal rennet, so use a vegetarian one
- 1 pinch flaky salt
Shop this recipe on Amazon
Search Amazon for the rest
Fresh ingredients (2)
Links open Amazon in a new tab. As an Amazon Associate we earn from qualifying purchases.
Method
0/4 doneStep 1: Peel 2 very ripe plantains by cutting off the ends and slitting the skin along its length. Slice on a long diagonal, 1 cm thick.
Step 2: Heat 4 tbsp vegetable oil in a large frying pan over a medium heat. Fry the slices in one layer for 3–4 minutes a side, until deep golden-brown with sticky, caramelised edges. Common mistake: a pan that is too hot; the sugars burn black before the inside turns soft and custardy.
8 minStep 3: Drain briefly on kitchen paper and arrange on a warm plate.
Step 4: Spoon ½ cup Mexican crema or soured cream over the hot plantain, scatter with 2 ⅛ oz queso fresco and a little 1 pinch flaky salt and serve at once.
Nutrition per serving
- Calories
- 310 kcal
- Protein
- 5 g
- Carbs
- 38 g
- Fat
- 17 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does plátanos fritos con crema take?
- About 17 minutes in total: 5 minutes to prepare and 12 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
TacachoMashed roasted green plantain balls
Tacacho is the breakfast of the Peruvian Amazon, from Tarapoto to Iquitos: green plantains roasted over coals, mashed with fat and salt and shaped into balls. There it comes with cecina (smoked pork) and is mashed with lard and crackling; this vegan tacacho uses good oil and a pinch of smoked paprika for the same savoury, smoky depth. The balls are dense, chewy and starchy, crisp at the edges where the plantain charred, and they are eaten hot with a fiery chilli sauce or alongside stews. Use plantains that are fully green and firm. Chef's tip: mash the plantains while they are still very hot; as green plantain cools its starch sets and it won't bind into a smooth ball.
Peruvian
Black bean tacos with lime slaw
Proof that a meat-free taco night can be the best one. The beans are mashed with chipotle and cumin so they hold together in the tortilla, and a quick lime slaw adds crunch.
Nacho triangles (tortilla chips)
Home-made tortilla chips from a simple maize and wheat dough, rolled thin, cut into triangles and fried until crisp. They're lighter and fresher than packet chips. Serve them with salsa, sour cream dip or avocado dip, or use them for nachos.