Plátanos Fritos (Fried Sweet Plantains)
This Plátanos Fritos recipe highlights sweet, creamy, and ripe plantains. Try them served with vegan crema, jam, and cinnamon for an ultra-rich, caramelly treat!
This recipe comes to us from Mitch and Justine Chapman of Broke Bank Vegan.
For a video showing how to make this recipe, click here.
For more recipes with plantains, click here.
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Ingredients:
For the Crema:
- ½ cup raw cashews, soaked
- 7 tablespoons coconut cream
- 2-3 tablespoons sugar
For the Plantains:
- 3 large (very ripe) plantains
- 3-4 tablespoons vegetable oil
- 2-3 teaspoons ground cinnamon
Toppings (Optional):
- Jam of choice
- Chocolate sauce
Directions:
For the Crema:
1. Soak the cashews in room temperature water for at least 8-12 hours, but preferably overnight. Place the can of coconut milk in your fridge to chill for the same amount of time.
2. Next, drain the soaked cashews and transfer them to a small blender with 2 tablespoons of sugar. Open the can of coconut milk and scoop off the cream portion at the top.
3. Add 7 tablespoons of coconut cream to the blender and mix until smooth, stopping to scrape down the sides as necessary. Taste and adjust the sugar. Note: if you have a larger blender, you may want to double the proportions.
For the Plantains:
4. Transfer the crema to your fridge while you prepare the plantains. Wash and peel the plantains, then slice them into ¼”-thick coins cut on a slight diagonal. Add them to a mixing bowl and toss with a teaspoon of cinnamon.
5. Heat the oil in a large skillet over medium-low heat, then cook the plantain slices in batches for 4-5 minutes per side, or until golden brown and cooked all the way through.
6. Transfer the cooked plantains to a paper towel-lined plate to drain any excess oil, then finish cooking the rest. Serve warm with a drizzle of crema, jam, chocolate sauce, or more cinnamon. Enjoy!