Cuban Plantain Recipe
If you’re craving a taste of the Caribbean, this Cuban Plantain Recipe is your gateway to the rich flavors of Cuba.
Equipment
- Cutting board
- Sharp knife
- Large frying pan
- Spatula
- Measuring cups and spoons
- Mixing bowls
- Tongs
- Paper towels
Ingredients
- 4 ripe plantains
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 lime, cut into wedges (for serving)
- Fresh cilantro, chopped (for garnish)
Instructions
- Prepare the Plantains: Start by peeling the plantains and slicing them into 1/2-inch thick rounds.
- Heat the Oil: In a large frying pan, heat the olive oil over medium heat until it shimmers.
- Season the Plantains: In a mixing bowl, combine the salt, ground cumin, smoked paprika, and garlic powder. Toss the plantain slices in the seasoning mixture until evenly coated.
- Fry the Plantains: Place the seasoned plantain slices in the hot oil, ensuring they are in a single layer. Fry for 2-3 minutes on each side or until golden brown and crispy.
- Drain and Serve: Use tongs to transfer the fried plantains to a paper towel-lined plate to drain any excess oil. Serve hot with lime wedges and a sprinkle of fresh cilantro.
Notes
- Choose Ripe Plantains: Ensure the plantains are ripe with black spots on the skin for optimal sweetness and flavor.
- Consistent Slices: Slice the plantains uniformly to ensure even cooking.
- Don’t Overcrowd the Pan: Fry the plantains in batches if necessary to avoid overcrowding, which can lead to uneven cooking.
- Control the Heat: Maintain medium heat to prevent the plantains from burning before they cook through.
- Serve Immediately: For the best texture and flavor, serve the plantains hot and fresh.