- 2 ripe plantains
- ½ cup Crema (Mexican Sour Cream) **
- 2 Tbsp vegetable oil
- Optional: 1.5 Tbsp cane sugar
** Mexican sour cream is usually thinner and sweeter. If using traditional sour cream, add a little water to thin out.
- Cut off both ends of the plantain and create a slit down the middle to help peel.
- Peel the plantain from side-to-side instead of lengthwise. (It will come off in chunks.)
- Cut plantains on a diagonal into ¼” slices. This will help with carmelization.
- In a large non-stick pan over medium heat, add vegetable oil.
- When oil is hot (but not smoking), add plantains to the pan. Start at the furthest point away from you and move forward. Don’t crowd the pan and work in batches if necessary.
- Fry for 1-1 ½ minutes on one side, then flip, and cook for an additional 1 minute. Both sides should be lightly golden.
- Remove from pan and place on a plate lined with paper towel.
- Serve with a drizzle of sour cream and sugar.