Platanos Fritos Recipe
Slightly fried sweet plantains util golden, garnished with fresh strawberries, a drizzle of lechecita, and a sprinkle of cinnamon.
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Ingredients
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Plantains
Garnish
Lechecita drizzle
Method
Plantains
- 1
Prepare plantains
Peel the ripe plantains: cut off both ends, make a shallow lengthwise slit through the skin and pry the peel away. Slice each plantain on a slight diagonal into 1/3-inch (about 8 mm) thick slices so they have more surface area to caramelize.
- 2
Heat oil
Pour about 1/2 to 1 cup vegetable oil into a large nonstick or cast-iron skillet — enough to come about 1/8 to 1/4 inch up the sides. Heat over medium heat until shimmering but not smoking (about 325–350°F / 160–175°C). To test, flick a small drop of water into the oil — it should sizzle gently.
- 3
Fry plantains
Working in a single layer (do not overcrowd), add plantain slices to the hot oil. Fry 2–3 minutes per side, until golden brown and caramelized. Use tongs or a slotted spoon to turn them gently. If browning too quickly, lower heat slightly so they cook through and caramelize without burning.
- 4
Drain and season
Transfer fried plantains to a plate lined with paper towels to drain excess oil. While still warm, sprinkle lightly with the 1 tsp salt, spreading it evenly across the batch.
Garnish
- 5
Prepare strawberries
Rinse and hull the strawberries. Slice medium and large berries into thin slices; halve or quarter small ones so you have about 1 cup of sliced strawberries. Pat dry on paper towel to remove excess moisture.
- 6
Sprinkle cinnamon
Place the warm fried plantains on a serving plate. Scatter the sliced strawberries over and around the plantains. Evenly sprinkle the 1 tsp ground cinnamon over the plantains and strawberries.
Lechecita drizzle
- 7
Make drizzle
In a small bowl, whisk together 3 tablespoons sweetened condensed milk, 1 tablespoon whole milk, and 1 teaspoon vanilla extract until smooth and slightly thinned but still pourable. Adjust with an extra 1/4 teaspoon milk if needed.
- 8
Finish and serve
Using a spoon, drizzle the lechecita mixture over the plated plantains and strawberries in a thin, even ribbon. Serve immediately while plantains are warm so the drizzle lightly melds into the caramelized edges.