Fried Green Plantains & Fried Cheese Recipe

Prepare plantains

Peel each green plantain: trim both ends, make a shallow lengthwise slit through the peel without cutting into the flesh, then pry the peel away with your fingers or a small knife. Using a mandoline or a sharp chef's knife, slice each plantain lengthwise into 1/8–1/4-inch (3–6 mm) thin slices (tajadas). Aim for even thickness so they fry uniformly.

Heat oil

Pour about 1 to 1 1/2 cups vegetable oil into a large heavy skillet or frying pan (enough for shallow frying in two batches) and heat over medium-high until it registers 350°F (175°C) on a thermometer or a small piece of plantain sizzles immediately on contact.

Fry plantains

Working in a single layer and without crowding the pan, add plantain slices in batches. Fry 2–3 minutes per side, turning once, until golden brown and crisp at the edges. Use a slotted spatula to turn and remove them to a plate lined with paper towels to drain. If oil begins to smoke or plantains brown too quickly, reduce heat slightly.

Season

While still hot, sprinkle the fried plantains lightly with salt (about 1 tsp distributed across all batches). Keep warm in a low oven (200°F / 95°C) on a baking sheet while you fry the cheese.

Prepare cheese

Cut the cheese into 3/4–1-inch (2–2.5 cm) thick slices or rectangular slabs (about 6–8 pieces depending on cheese block size). Pat each piece dry with paper towels to remove surface moisture. If using cornstarch, lightly dust both sides of each cheese slice with cornstarch and shake off excess; this helps create a thin crisp crust and reduces splatter.

Heat oil for cheese

In a separate heavy skillet, add about 2–3 tablespoons vegetable oil and warm over medium heat until shimmering but not smoking. The oil should be hot enough to sizzle when a corner of cheese is touched to it.

Fry cheese

Add cheese slices in a single layer (do not crowd). Fry 1.5–2 minutes per side until golden brown and a light crust forms; use tongs or a thin spatula to flip. Be careful: cheese will soften and may release some white liquid; keep heat moderate so pieces brown without letting the interior fully melt and collapse. If using a high-salt cheese that browns quickly, watch closely.

Season and drain

Season the hot fried cheese with a light grind of black pepper (about 1/4 tsp total). Transfer to a plate lined with paper towels briefly to drain excess oil. Serve immediately so the cheese remains warm and slightly melty inside.

Arrange the warm fried plantain tajadas on a platter alongside the fried cheese. Garnish with chopped cilantro or parsley if using. Serve with lime or lemon wedges for squeezing over both the plantains and cheese. Eat immediately while the cheese is warm and plantains are crisp.