Platanos Fritos
Platanos Fritos (PLAH-tah-nos FREE-tos)
Fried Sweet Plantains
Ripe plantains sliced on the diagonal and fried until caramelized and golden. Served with crema and refried beans as a side dish or snack.
Nutrition & Info
Equipment Needed
Presentation Guide
Instructions
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1
Peel plantains and slice on the diagonal into pieces about one centimeter thick. Riper plantains will be sweeter.
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2
Heat oil in a skillet over medium heat. Place plantain slices in a single layer without crowding.
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3
Fry three minutes per side until deep golden brown and caramelized. The edges should be slightly crispy.
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4
Drain on paper towels. Serve immediately alongside crema and refried black beans.
Did You Know?
In El Salvador, the ripeness of the plantain determines its use: green for chips, half-ripe for savory dishes, and fully black-ripe for sweet fried platanos.
Chef's Notes
Equipment Tips
- skillet
- spatula
- paper towels
Garnishing
crema drizzle
Accompaniments
refried beans, rice
The Story Behind Platanos Fritos
Fried plantains are ubiquitous across Central America and the Caribbean, but in El Salvador they hold a special place as the essential accompaniment to nearly every meal. The plantain arrived with Spanish traders from West Africa and found ideal growing conditions in the Salvadoran lowlands. The simplicity of slicing and frying ripe plantains belies the skill required to achieve the perfect caramelization, and Salvadoran cooks take pride in that deep golden color that signals peak sweetness.
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Sweet Corn Beverage
Afternoon merienda or eveningCarne Guisada
Salvadoran Beef Stew
Lunch or dinner with rice and tortillas
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Spiced Corn Drink with Fritters
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