Tortitas de plátano are Latin American fritters or patties made from mashed plantains, prepared sweet or savory, and often mixed or filled with ingredients like cheese.
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Made with ripe or green plantains, they're shaped into patties, fried until golden, and commonly served as a side dish, snack, or simple dessert.
This Mexican-inspired tortitas de plátano recipe uses a simple, home-style method with ripe plantains and cheese, forming soft patties that are pan-fried until lightly crisp on the outside.
It's an easy, family-friendly dish that comes together quickly and highlights the natural sweetness and versatility of plantains.
Ingredients You'll Need
Note: Full ingredients and amounts are listed in the recipe card below.
- Ripe but firm plantains (plátano macho): The main ingredient. When ripe, they provide natural sweetness and a soft texture that's easy to mash and shape into patties, while still holding together.
- Water: Used to boil the plantains until tender so they can be mashed smoothly.
- Sugar (optional): Enhances the natural sweetness of the plantains if they aren't sweet enough on their own.
- Salt: A small amount balances the sweetness and brings out the overall flavor.
- All-purpose flour (optional): Helps bind the mixture if the mashed plantains are too soft, making the patties easier to form and handle.
- Cotija cheese (or queso fresco/queso panela): Adds a salty contrast to the sweet plantains and creates a creamy bite within the patties.
- Neutral oil (such as peanut oil): Used for frying and lightly oiling hands; it has a high smoke point and won't overpower the plantains' flavor.
How to Make Tortitas de Plátano
Note: Full instructions are provided in the recipe card below.
- Wash the plantains, trim both ends, and cut them in half. Bring a pot of water to a boil, add the plantains, cover, and cook for about 15 minutes, until the skins split open.
- Turn off the heat, remove the plantains, and let them cool slightly. Peel them and mash the flesh with a fork until smooth.
- Taste the mashed plantains; they should be naturally sweet. If needed, add 1 to 2 tablespoons of sugar. Add salt and mix well.
- The mash should be easy to shape. If it feels too soft, add 1 to 2 tablespoons of flour to help bind it.
- Lightly oil your hands. Take a portion of the mash and flatten it into a patty. Add a small amount of cheese to the center, then close and shape into a thick patty. Repeat with the remaining mixture.
- Heat a thin layer of oil in a nonstick skillet over medium heat. Start on high heat, then lower it, as the patties brown quickly.
- Place the patties carefully in the pan and cook until golden brown on one side. Flip and cook until golden on the other side.
- Remove and drain on a plate lined with paper towels. Serve warm, traditionally with white rice or Mexican red rice, and optionally with crema.
Hint: If the mashed plantains feel too soft to shape, add 1-2 tablespoons of flour to help bind the mixture and make the patties easier to form. Also, lightly oil your hands before shaping so the mixture doesn't stick.
Storage, Make Ahead, & Freezing
Storage: Store leftover tortitas de plátano macho in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium-low heat until warmed through and lightly crisp again.
Make Ahead: You can boil and mash the plantains up to 1 day in advance. Store the mash covered in the refrigerator, then shape, fill, and fry the tortitas just before serving for the best texture.
Freezing: Freezing is not recommended.
Camila's Tips & Variations
- Use ripe but still firm plantains; they should be sweet but not mushy, so the tortitas hold their shape.
- Taste the mashed plantains before shaping. If they're not sweet enough, add a little sugar to balance the flavors.
- If the mash feels too soft, add 1-2 tablespoons of flour to make forming the tortitas easier.
- Lightly oil your hands before shaping so the mixture doesn't stick.
- Cotija cheese gives the best salty contrast, but queso fresco or queso panela work well too.
- Heat the oil over high heat, then reduce to medium before cooking, as the tortitas brown quickly and can burn.
Frequently Asked Questions
Can I make tortitas de plátano without cheese?
Yes. The cheese is optional. Without it, the tortitas will still hold together and taste sweet, but they won't have the salty contrast in the center.
Why are my tortitas falling apart?
This usually happens if the mashed plantains are too soft. Add 1-2 tablespoons of flour to help bind the mixture and make shaping easier.
What type of plantains should I use?
Use ripe but still firm plantains. They should be yellow with some dark spots, but not overly soft or mushy.
How do I keep the tortitas from burning?
Heat the oil first, then cook over medium heat. Tortitas brown quickly, so lowering the heat helps them cook evenly without burning.
❤️ Love this tortitas de plátano recipe?
Make sure to check out our Tortitas de Papas-crispy on the outside, tender on the inside, and perfect as a savory breakfast or side dish.
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Recipe
Tortitas de Plátano
Ingredients
- 2 large ripe but still firm plantains (plátano macho), ends trimmed and cut in half
- Water , enough to boil the plantains
- 1-2 tablespoons sugar , optional, to taste
- ⅛ teaspoon kosher salt
- 1-2 tablespoons all-purpose flour , optional (only if the mash is too soft)
- ½ cup Cotija cheese , crumbled or cut into small pieces (or queso fresco or queso panela)
- Neutral oil , for frying and lightly oiling hands (I like using peanut oil)
Instructions
- Wash the plantains, trim both ends, and cut them in half. Bring a pot of water to a boil, add the plantains, cover, and cook for about 15 minutes, until the skins split open.
- Turn off the heat, remove the plantains, and let them cool slightly. Peel them and mash the flesh with a fork until smooth.
- Taste the mashed plantains; they should be naturally sweet. If needed, add 1 to 2 tablespoons of sugar. Add salt and mix well.
- The mash should be easy to shape. If it feels too soft, add 1 to 2 tablespoons of flour to help bind it.
- Lightly oil your hands. Take a portion of the mash and flatten it into a patty. Add a small amount of cheese to the center, then close and shape into a thick patty. Repeat with the remaining mixture.
- Heat a thin layer of oil in a nonstick skillet over medium heat. Start on high heat, then lower it, as the patties brown quickly.
- Place the patties carefully in the pan and cook until golden brown on one side. Flip and cook until golden on the other side.
- Remove and drain on a plate lined with paper towels. Serve warm, traditionally with white rice or Mexican red rice, and optionally with crema.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
