Plátanos Machos Fritos
Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes
Servings: 4 servings
Country of Origin
Mexico (Tropical Coastal Regions)
Description
Ripe, black-skinned sweet plantains (plátanos machos) sliced diagonally and shallow-fried in oil until caramelized with a crisp golden exterior and soft, sweet interior.
Presentation & How It's Eaten
Served hot as a sweet-savory side dish alongside black beans and rice, or drizzled with Mexican crema and sprinkled with cotija cheese.
Ingredients
2 large ripe sweet plantains (peel should be mostly black with yellow patches)
1/3 cup vegetable oil (for shallow frying)
1/4 cup Mexican crema (optional garnish)
2 tbsp cotija cheese, crumbled (optional garnish)
Pinch of sea salt
Step-by-Step Directions
Peel & Slice: Cut off ends of plantains. Make a shallow lengthwise slit through skin and peel. Slice plantains diagonally into 1/2-inch thick ovals.
Heat Oil: Heat vegetable oil in a large skillet over medium heat until shimmering.
Fry: Add plantain slices in a single layer without overcrowding. Fry for 3–4 minutes per side, turning once, until deeply golden brown and caramelized.
Drain: Transfer fried plantains to a paper-towel-lined plate to drain excess oil. Sprinkle with a tiny pinch of sea salt while hot.
Garnish & Serve: Arrange on a platter, drizzle with Mexican crema, and top with crumbled cotija cheese if desired.
Optional
Sweet Dessert Shift: Drizzle with condensed milk (La Lechera) instead of crema to turn this side dish into a sweet dessert.
Cooking Tips
Use Very Ripe Plantains: Ensure plantain skins are almost black—green or yellow plantains are starchy and won't caramelize into sweet golden slices.
Nutrition Facts
(Estimated per serving, based on 4 servings)
Calories: ~210 kcal
Total Fat: 9g
Saturated Fat: 1.5g
Cholesterol: 5mg
Sodium: 110mg
Total Carbohydrates: 34g
Dietary Fiber: 3g
Sugars: 17g
Protein: 2g
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