Mexican cuisine · Desserts & Sweets

Plátanos Fritos con Crema

Ripe plantains fried golden brown in butter, dusted with cinnamon sugar and served with cool crema.

Ingredients · for 4 servings

• 4 ripe plantains (or very ripe firm bananas)
• 50 g butter
• 60 g brown sugar
• 1 tsp cinnamon
• 1 pinch salt
• 1 lime
• 200 g crema (or sour cream)
• 30 g pecans

Instructions

1. Peel the plantains, halve them lengthwise and cut each half crosswise into two pieces — the peel comes off most easily if you score it lengthwise first.
2. Mix the brown sugar with the cinnamon and a pinch of salt, and roughly chop the pecans.
3. Melt the butter in a wide pan over medium heat, until it foams and smells lightly nutty but isn't browned yet.
4. Place the plantain pieces cut side down and fry for 3–4 min. per side, until caramelized golden brown and slightly soft at the edges.
5. Sprinkle half the cinnamon sugar over the plantains, swirl the pan once and glaze for another 1–2 min., until a glossy syrup forms.
6. Place the hot plantains on plates, top with the cold crema and the pecans, sprinkle with the remaining cinnamon sugar and serve with lime wedges.