Crispy Battered Plantains


Makes 8 servings


1/4 cup sugar
1/2 teaspoon cinnamon
4 large black-skinned plantains, peeled and cut into quarters
1/2 cup masa harina, divided
1 egg
1/4 cup cornstarch
1/2 cup cold water
Vegetable oil
Vanilla ice cream (optional)


  1. Combine sugar and cinnamon in a medium bowl; set aside. Roll plantains in 1/4 cup masa harina; set aside.
  2. Beat egg in medium bowl. Add cornstarch, remaining 1/4 cup masa harina and water, blending until smooth.
  3. Heat 1-inch oil in a heavy skillet over medium-high heat until oil is 375°F; adjust heat to maintain temperature. Dip plantain pieces in batter and fry 2 to 3 pieces at a time until both sides are golden brown. Repeat with remaining pieces.
  4. Drain plantains on paper towels and roll in cinnamon sugar. Serve warm with vanilla ice cream, if desired.

Nutritional Information

Sodium 9 mg
Protein 3 g
Fiber 3 g
Carbohydrate 44 g
Cholesterol 27 mg
Saturated Fat trace g
Total Fat 3 g
Calories from Fat 13 %
Calories 185

Dietary Exchange

Starch 1
Fruit 2

Check out more recipes for Mexican