DessertsEasyFree

Fried Plantains with Cream and Cajeta

Name: Fried Plantains with Cream and Cajeta
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Mexican
Ingredients: 1 tbsp Sugar; Ground cinnamon; 2 Very ripe plantains; 100 ml Mexican soured cream; 60 ml Goat's milk cajeta; 3 tbsp Vegetable oil

20 min (5 prep + 15 cook) Easy 4 servings Nacional

Edmond Bojalil

Recetas Mexas

Published: 26 Mar 2026 · Updated: 27 Mar 2026

Caramelised fried plantain with soured cream and cajeta.

About this recipe

Fried plantains with cream are a simple and delicious dessert or side dish made by frying thick slices of very ripe plantain until caramelised on the outside and soft inside, then bathing them in soured cream and cajeta. The plantain, unlike a standard banana, has a firmer texture and a less sweet flavour that intensifies enormously with frying. It is a fundamental preparation in the south-east of Mexico.

History & Origin

Plantains were introduced to Mexico from the Canary Islands and the Antilles during the Spanish Conquest, yet they adapted so well to the tropical climate of Veracruz, Tabasco, Chiapas and Campeche that they quickly became a fundamental crop in those regions. Unlike the standard banana, the plantain requires cooking to be edible, which makes it closer to a vegetable than a fruit in culinary terms. The Maya and other indigenous peoples of south-east Mexico adopted it rapidly as a staple food. The version fried with cream and cajeta is the most popular in south-east Mexico: the oil caramelises the natural sugars of the ripe plantain, creating a golden, crispy crust that contrasts with the soft, sweet interior. In Veracruz and Tabasco they are served as a dessert after black beans, and in the fondas of Oaxaca they accompany mole negro.

Estimated cost

£4.25

Total cost

£1.06

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

350

Calories

Protein

50g

Carbohydrates

18g

Fat

Fibre

50mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Peel the plantains and cut them diagonally into 1.5–2 cm thick slices. The diagonal cut increases the surface area in contact with the oil and gives better caramelisation.
💡 It is essential that the plantains are very ripe (skin almost black). If they are not, they will not be sweet or soft enough.
2
Heat the oil in a wide frying pan over medium-high heat. The oil should be hot but not smoking.
3
Place the plantain slices in the pan in a single layer, without overcrowding. Cook for 3–4 minutes on each side without moving them, until they are well golden and caramelised. If you like, sprinkle a pinch of sugar just before turning to intensify the caramelisation.
4
Remove the plantains with a spatula and drain briefly on kitchen paper.
5
Serve immediately: arrange the plantains on a plate, drizzle with soured cream, pour over warm cajeta and dust with ground cinnamon to taste.
💡 Fried plantains soften as they cool, so serve them hot to enjoy the contrast of textures.