Peel the plantains. Since green plantains are tough to peel, first cut off the ends, then make a few vertical slits along the length. Use a knife to gently pry and remove the peel. Cut the plantains into thick rounds, about 2-3 cm thick.
Patacones (Fried Plantains)
- Total time - 25 minutes
- Preparation - 10 minutes
- Cooking time - 15 minutes
- Servings: 4
- Country: Panama
Patacones must be made with green and firm plantains, as ripe (yellow) plantains would fall apart when fried. The double-frying process makes them tender on the inside and incredibly crispy on the outside. Serve them immediately while they are still hot, and don't forget to season them generously with salt.
Ingredients
Ingredients for Patacones
- 3 pieces green plantains, unripe
- vegetable oil for frying
- salt
Instructions
Step 1: Preparing the Plantains
Step 2: First Fry
Heat a generous amount of oil in a pot or deep pan. Add the plantain rounds and fry them over medium heat for about 2-3 minutes per side, until they are soft and pale yellow. They should not be brown. Remove them from the oil and drain on paper towels.
Step 3: Smashing
While the slices are still warm, smash each one. You can use a special tostonera press or simply the bottom of a glass, pot, or cutting board. Smash them into flat discs about 1 cm thick.
Step 4: Second Fry
Increase the oil temperature. Return the smashed discs to the oil and fry them again until they are golden brown and perfectly crispy, which takes about 2-4 minutes per side.
Step 5: Serving
Remove the finished patacones, place them on paper towels again, and immediately sprinkle them generously with salt. Serve hot, either on their own or as a side dish.