Description
These Coconut Oil Fried Plantains (Maduros) are a sweet and starchy central american side dish.
Ingredients
Scale
- 3 ripe plantains (Ripe plantains will be almost black. See directions above for choosing and ripening your plantains.)
- 4 tablespoons coconut oil
- 1/4 teaspoon sea salt
- 1/4 tsp cinnamon (optional)
Instructions
- Carefully slice the plantain peel lengthwise with a knife and remove from the plantain.
- Slice the plantain crosswise into half inch slices at a 45 degree angle.
- Heat the coconut oil in a cast iron skillet or saute pan over medium high heat.
- Add the plantains to the oil and fry them until the outside is starting to caramelize and turn a golden brown, turning occasionally so they don’t burn, about 2-3 minutes per side.
- Gently blot them off with a paper towel as you take them out of the oil, but don’t leave them on the paper towel or they will permanently stick to the paper.
- Sprinkle with salt and add the cinnamon if you want them to be more of a breakfast or dessert rather than a side.
- Serve immediately.
Notes
- Plantains are best served while fresh fried.
- Gluten-free: These are gluten-free.
- Vegetarian/vegan: these are vegan.
Nutrition
- Serving Size: 4