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Loading...In Honduras, plátanos fritos are a beloved side dish made from very ripe plantains fried until caramelized and golden at the edges. They are commonly served alongside beans, rice, grilled meats, or simply with a dollop of Honduran-style crema and crumbled queso fresco for breakfast or dinner.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 280 kcalCalories
- 14 gFat
- 2 gSaturated Fat
- 38 gCarbs
- 3 gFiber
- 22 gSugar
- 2 gProtein
- 55 mgSodium
- 450 mgPotassium
- 20 mgCalcium
- 0.6 mgIron
- 18 mgVitamin C
- 95 mcgVitamin A
Ingredients
For the plantains
- 3 very ripe plantains (skin mostly black, flesh deep yellow)
- 1 1/2 cups vegetable oil (such as canola or sunflower), for frying
- Pinch of fine salt
For serving (optional, traditional)
- 1/2 cup Honduran crema or sour cream
- 1/2 cup crumbled queso fresco or fresh farmer cheese
- 1/4 cup finely chopped red onion, rinsed under cold water
Directions
- Peel the plantains by slicing off both ends, then running a paring knife lengthwise through the skin and lifting it away. Slice each plantain on a sharp diagonal into 1/2-inch thick ovals.
- Pour the oil into a heavy skillet to a depth of about 1/2 inch and heat over medium heat until it reaches 350°F (175°C), or until a small plantain slice sizzles immediately when added.
- Pat the plantain slices dry with a paper towel, then carefully add them to the hot oil in a single layer without crowding the pan (work in batches if needed).
- Fry the plantains for about 2 to 3 minutes per side, flipping once with tongs, until they are deep golden brown with crisp, caramelized edges and tender centers.
- Transfer the fried plantains to a paper towel–lined plate and immediately sprinkle with a small pinch of salt while still hot.
- Repeat with the remaining slices, allowing the oil to return to 350°F between batches.
- Arrange the warm plantains on a platter and serve with crema, crumbled queso fresco, and chopped red onion on the side for dipping or spooning over each portion.
Cook’s Notes
- Use plantains that are fully ripe with mostly black skins for the sweetest, most authentic flavor; green or yellow plantains will taste starchy rather than caramelized.
- Maintain oil temperature around 350°F so the plantains crisp without absorbing too much oil; if the oil is too cool they will turn greasy.
- A traditional Honduran accompaniment is a light cabbage and carrot slaw called curtido, which adds a bright, tangy contrast to the sweet plantains.
- For a heartier presentation, serve the plantains on a platter with a bowl of warm refried red beans and crumbled queso fresco on the side.
