Restaurants›Mesita Garden City›Sweet Plantains Recipe

Sweet Plantains Recipe

Inspired by Mesita Garden City
Time30m
Serves3

Fried Plantains, Crema

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Plantains

Crema (Sweet Crema)

Optional Garnish & Serve

Method

Plantains

1

Prepare plantains

Peel the ripe plantains: cut off both ends, make a shallow lengthwise slit through the skin, then pull the peel away. Slice each plantain on the diagonal into 1/2-inch (about 1.2 cm) thick slices. Diagonal slices give more surface area for caramelization.

2

Heat oil

Pour about 1 cup of neutral oil into a wide heavy skillet or cast-iron pan so the oil depth is about 1/4 to 1/3 inch (enough to shallow-fry). Heat over medium heat until shimmering and a small piece of plantain sizzles immediately (about 325–350°F / 160–175°C).

3

Fry plantains

Working in a single layer without overcrowding (do 1–2 batches depending on pan size), add plantain slices to the hot oil. Fry 2–3 minutes on the first side until golden and caramelized, then flip and fry another 1.5–2 minutes until both sides are deep golden and tender. Adjust heat as needed so they brown without burning.

4

Drain and season

Use a slotted spatula to transfer fried plantains to a plate lined with paper towels to drain. Immediately sprinkle each batch lightly with the fine sea salt while still hot to enhance sweetness.

Crema (Sweet Crema)

5

While the first batch fries (or up to 10 minutes before serving), combine 1/2 cup sour cream or Mexican crema, 2 tablespoons sweetened condensed milk, 1/2 tablespoon lime juice, and 1/4 teaspoon vanilla extract in a small bowl. Whisk until smooth and slightly glossy. Taste and adjust sweetness or acidity: add more condensed milk if you prefer sweeter, or more lime juice for brighter acidity.

6

If you like a thinner sauce, whisk in 1–2 teaspoons of water or milk to reach desired drizzling consistency.

Assemble & Serve

7

Arrange warm fried plantains on a serving plate. Drizzle or dollop the sweet crema over the plantains.

8

Sprinkle optional garnishes: a light dusting of ground cinnamon, 2 teaspoons chopped toasted nuts, and an optional 1 teaspoon powdered sugar for extra presentation.

9

Serve immediately with lime wedges on the side for squeezing. Fried plantains are best eaten hot or warm to preserve the tender, caramelized texture.