Description
Patacones, also known as fried green plantains, are a crispy and savory Latin American snack. These twice-fried plantain discs are golden and crunchy on the outside while tender inside, perfect for serving with dips like guacamole, salsa, or ceviche. This recipe guides you through the easy frying and flattening technique to create authentic patacones at home.
Ingredients
Ingredients
- 1 green plantain, peeled and cut crosswise into 1/2-inch slices (discs)
- 2 cups cooking oil such as canola or avocado oil
- Sea salt (such as Maldon) or kosher salt, to taste
Instructions
- Prepare the surface: Line a plate with a double layer of paper towels to later drain excess oil from fried plantains.
- First fry: Heat the oil in a skillet over medium heat. When it shimmers, carefully add the sliced plantains and fry for 3 minutes until slightly golden. Transfer them to the paper-towel-lined plate to drain excess oil. Leave the oil in the pan for the final frying step.
- Flatten the plantains: Lay two pieces of plastic wrap (12-15 inches each) on the countertop, one on top of the other. Place one fried plantain slice in the center between the wraps. Using a cutting board, press down firmly to flatten the plantain to about 1/8-inch thickness. Open the top plastic layer and carefully lift the flattened plantain from under the bottom layer and transfer it to a plate. Repeat with remaining plantains. This step can be done hours ahead.
- Second fry before serving: Just before serving, reheat the oil over medium heat until shimmering. Fry the flattened plantains in batches for about 3 minutes, flipping halfway through to ensure even crisping. Transfer to paper towels to drain.
- Season and serve: Immediately season the hot patacones with sea or kosher salt. Serve them hot with your choice of dips or toppings such as guacamole, salsa, or ceviche.
Notes
- Use firm, green plantains that are not ripe for the best texture and flavor.
- You can prepare the flattened plantains in advance and refrigerate them until ready to fry.
- Use an oil with a high smoke point like canola or avocado oil for frying to avoid oil breakdown.
- Adjust salt to taste immediately after frying for maximum flavor adherence.
- Patacones are best served fresh and hot for the crispiest texture.
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Category: Snack
- Method: Frying
- Cuisine: Latin American
