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Plátanos Fritos con Crema y Queso
Sweet, ripe plantains are fried until caramelized and served with a dollop of Salvadorean crema and crumbled queso fresco. A simple yet beloved dessert or snack.
ð§ ææ
- 4 large Ripe plantains(should be mostly black for sweetness)
- 0.5 cup Vegetable oil(for frying)
- 0.5 cup Salvadorean crema(or sour cream)
- 0.5 cup Queso fresco(crumbled)
ðšâð³ äœãæ¹
- 1
Peel the ripe plantains. Slice them diagonally into 1/2-inch thick pieces.
- 2
Heat the vegetable oil in a large skillet over medium-high heat.
â±ïž 2-3 minutes - 3
Carefully add the plantain slices to the hot oil in a single layer. Do not overcrowd the pan.
ð¡ ããã®ã³ã: Fry in batches if necessary. - 4
Fry for about 3-4 minutes per side, until golden brown and caramelized.
â±ïž 6-8 minutes - 5
Remove the fried plantains with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
- 6
Serve the warm plantains immediately, topped with a dollop of crema and a sprinkle of crumbled queso fresco.
ð¡ ããã®ã³ã
- âUse very ripe plantains (mostly black skin) for the sweetest flavor and softest texture.
- âAdjust frying time based on the ripeness of the plantains.
- âIf you can't find Salvadorean crema, a mix of sour cream and a little milk can be a substitute.
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- Drizzle with a little honey or agave nectar for extra sweetness.
- Serve with a side of refried beans for a more substantial snack.