Plantain Maduros

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1. 1Step 1: Slice each plantain into three chunks, on the diagonal: each about 3 to 4 inches long and full width.
2. 2Step 2: Sprinkle flour onto a plate or work surface. Roll each plantain chunk in the flour and lightly coat both sides.
3. 3Step 3: Add oil to a cast-iron or non-stick pan, 3 to 4 Tbsp at a time. Turn burner to medium-high heat.
4. 4Step 4: Test the oil heat with a wooden cooking spoon. If the oil bubbles where you touch the tip of your spoon to the hot oil and pan, it's ready.
5. 5Step 5: Just before you add the plantain pieces, turn down heat to medium. Space them 1/2 inch apart. If you crowd the maduros, they will steam and get mushy.
6. 6Step 6: Cook in batches, flipping once so that you brown each one 2 to 3 minutes per each side, until it is golden-brown. The flour creates a seal around each plantain piece and helps it caramelize more crisply and evenly—without burning. Keep an eye on them so they don't burn.
7. 7Step 7: Place cooked maduros on a plate lined with a paper towel. Keep working in batches until all are done.
8. 8Step 8: Serve hot. No salt or adobo needed. Your maduros are juicy-sweet, crispy-golden—and ready to eat.