Get ready to embark on a mouthwatering journey into the world of patacones, the irresistible fried green plantain dish that's about to become your new obsession! These golden, crispy discs of deliciousness are more than just a side dish – they're a culinary experience that captures the heart and soul of Latin American cuisine. Whether you're a adventurous foodie or simply looking to spice up your meal routine, patacones promise a crunchy, salty sensation that will have everyone at your table begging for more.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Latin American
Serves: 4 servings
Ingredients
- 2 green plantains
- Oil for frying
- Salt to taste
Instructions
- Select firm, green plantains that are completely green with no yellow spots. Ensure they are unripe and starchy.
- Wash the plantains thoroughly under cool running water to remove any dirt or debris.
- Using a sharp knife, cut off both ends of the plantains. Make a lengthwise cut through the skin, being careful not to cut into the flesh.
- Carefully peel the skin by inserting your thumb under the cut and removing the outer layer completely.
- Cut the plantains diagonally into 1-inch thick slices.
- Heat vegetable or coconut oil in a large, deep skillet to 350°F (175°C). The oil should be about 1-2 inches deep.
- Carefully place the plantain slices into the hot oil and fry for 2-3 minutes on each side until they turn light golden.
- Remove the plantain slices and drain on paper towels to absorb excess oil.
- Using a tostonera (plantain press) or the bottom of a flat glass, gently flatten each fried plantain slice to about ¼ inch thickness.
- Return the flattened plantains to the hot oil and fry again for 1-2 minutes on each side until they become crispy and golden brown.
- Remove from oil and drain on fresh paper towels. Immediately sprinkle with salt while still hot.
- Serve immediately with garlic sauce, mojo, or as a side dish with your favorite Latin American meal.
Tips
- • Choose the right plantains: Look for completely green, firm plantains with no yellow spots. Ripeness is key to achieving the perfect texture.• Oil temperature matters: Maintain a consistent 350°F (175°C) for optimal frying. Use a deep-fry thermometer if possible to ensure precise heat.• Don't skip the double-fry technique: The first fry softens the plantain, while the second fry creates that signature crispy exterior.• Flatten carefully: Use a tostonera or the bottom of a flat glass to gently press the plantain slices. Apply even pressure for uniform thickness.• Serve immediately: Patacones are best enjoyed hot and crispy, right after frying. Sprinkle with salt while they're still sizzling.• Get creative with dips: Try serving with garlic sauce, chimichurri, or your favorite Latin American-inspired condiment for extra flavor.
Nutrition Facts
Calories: 200kcal
Carbohydrates: 35g
Protein: 2g
Fat: 8g
Saturated Fat: 1g
Cholesterol: 0mg
