Ingredients

The following ingredients have 2 Servings
  • 2 plantains (ripened but firm)
  • 2 plantains with brown spots
  • 1/3 Cup Vegetable Oil
  • 2 Tablespoons Mexican Cream or Sour Cream per each plantain
  • 2 Tablespoons of Mexican Queso Fresco or Panela (crumbled (You can substitute with feta or other crumbled cheeses))
  • 1 Tablespoon of Condensed Milk per each plantain

Instruction

  • First, cut the tips of the banana with a sharp knife, then make a slit alongside the plantain from top to bottom and remove the peel. This step is for whole fried bananas or sliced.
  • Slice plantain diagonally. As you can see, the top two pictures show a very ripened banana, and in the two pictures at the bottom is a firmer banana that will hold better when slicing.
  • Heat oil in a large nonstick frying pan over a medium-high heat. Wait until the oil is hot, but not smoking, and add the bananas. Fry the small slices for 4-5 minutes on each side until golden brown. Remove and place on a plate lined with paper towel to absorb any excess fat.
  • Whole fried plantains will take longer to cook. Gently turn them to make sure that every side is cooked completely. They will take about 15-18 minutes to cook. After they’ve been fried, remove and place on a plate covered with paper towels.
  • Sliced plantains will take less time to cook than whole plantains, so remove promptly. They will be extremely hot, so be careful and let them cool for some minutes before eating. They make a great side dish for a Mexican brunch, served alongside fried black beans, enchiladas, entomatadas, white rice, or also as a dessert.
  • When cooking whole plantains or larger pieces, turn heat to medium to avoid burning them.
  • To serve the whole plantains, cut a slit lengthwise in the center. Garnish with your toppings of choice. Here, I added cream and crumbled cheese to one and condensed milk to another.