How to cook Cuban style Maduros (fried plantains). Gluten free

vegetable oil

🥗Healthier: coconut oil

💰Cheaper: canola oil

Coconut oil adds flavor while being a healthier fat option.

Make a small incision along the peel of the plantain.

Peel the plantain back carefully in one piece.

Cut the plantain in half lengthwise.

Cut the plantain diagonally into large pieces.

Heat canola oil in a pan until it's about halfway full.

Keep the heat at medium to avoid burning the plantains.

Once the oil is hot, carefully add the plantain pieces face down into the oil.

Cook the plantains for about 5 to 10 minutes until the bottoms are brown.

Flip the plantains over using metal tongs when they are brown.

Cook the flipped plantains for another 5 to 10 minutes until they are browned on both sides.

Move the more done plantains to the outside of the pan and the less done ones to the middle for even cooking.

Cook for a few more minutes until they reach desired doneness.

Remove the plantains from the oil and place them on a plate lined with paper towels to cool.

Cover the plantains with another layer of paper towel to absorb excess oil.

Let the plantains cool for at least 5 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary