Go Back
–+ servings
Platanos fritos on a plate.

Plátanos Fritos (Sweet Fried Plantains)

Justine Drosdovech
This easy plátanos fritos recipe highlights one of the many ways to cook plantains. Ready in under 10 minutes, you'll be enjoying a sweet, creamy, and delicious snack in no time.
5 from 40 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Sweets
Cuisine Gluten-Free, Mexican, Vegan
Servings 6 servings
Calories 284 kcal

Equipment

  • Knife & cutting board
  • Large skillet
  • Blender

Ingredients
 

US Customary - Metric

Crema

  • ½ cup raw cashews, soaked ($0.86)
  • 7 tablespoons coconut cream ($0.59)
  • 2-3 tablespoons sugar ($0.01)

Plantains

  • 3 large (very ripe) plantains ($1.00)
  • 3-4 tablespoons neutral vegetable oil ($0.18)
  • 2-3 teaspoons ground cinnamon ($0.04)

Other toppings optional

  • Jam of choice
  • Chocolate sauce

Instructions
 

Crema

  • Soak the cashews in room temperature water for about 8 hours, but preferably overnight. Place the can of coconut milk in your fridge to chill overnight.
  • Next, drain the soaked cashews and transfer them to a small blender with 2 tablespoons of sugar. Open the can of coconut milk and scoop off the cream portion at the top.
  • Add 7 tablespoons of coconut cream to the blender and mix until smooth, stopping to scrape down the sides as necessary. Taste and adjust the sugar. Note: If you have a larger blender, you may want to double the proportions.

Plantains

  • Transfer the crema to your fridge while you prepare the plantains. Wash and peel the plantains, then slice them into ¼”-thick coins cut on a slight diagonal. Add them to a mixing bowl and toss with a teaspoon of cinnamon.
  • Heat the oil in a large skillet over medium-low, then cook the plantain slices in batches for 4-5 minutes per side, or until golden brown and cooked all the way through.
  • Transfer the cooked plantains to a paper towel-lined plate to drain any excess oil, then finish cooking the rest. Serve warm with a drizzle of crema, jam, chocolate sauce, or more cinnamon. Happy eating!

Video

Notes

  • Prep crema in advance — To save time on the day of, prep your crema a day or two in advance.
  • Use ripe plantains — Remember, your plantains should be mostly black with few yellow spots for an extra sweet, creamy, and caramelly taste.
  • Cook low and slow — To avoid undercooking the insides and burning the outsides, cook the plantains over medium-low.
  • Optional ingredients are not reflected in the price or calories of our recipes.
  • We calculate nutritional information for our recipes with Cronometer.
  • Recipe cost calculations are based on ingredients local to us and may vary from recipe to recipe. All prices are in USD.

Nutrition

Serving: 1serving | Calories: 284kcal | Carbohydrates: 37.5g | Protein: 3.8g | Fat: 15.8g | Saturated Fat: 10.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3.4g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 5.7mg | Potassium: 577.4mg | Fiber: 3.2g | Sugar: 18.1g | Vitamin A: 1010.6IU | Vitamin C: 17mg | Calcium: 15.3mg | Iron: 1.7mg
Don't miss another recipe!Subscribe to our newsletter!