Peruvian Fried Plantains (Patacones)
These crispy and versatile fried plantains make an appetizing snack or a side dish, and they are easy to make, quick, and oh so satisfying! You need very green plantains for this recipe. Avoid any signs of ripeness because they will be too soft and too sweet for patacones.
Serves: 4Hands-on: 30 minutesTotal: 30 minutesDifficulty: Medium
- 4 green plantains
- 1 cup vegetable oil
- 1 tsp. salt
- Cut the tips off the plantains, and cut each into 2 or 3 pieces. Make a lengthwise slash on the skin and peel. Cut into 2-inch pieces.
- Heat oil in a sauté pan over high heat. Precook the plantains, but do not let them color. You only want to partially cook them, about 2 minutes per side. Remove from the pan and drain on paper towels. Reserve oil.
- With the bottom of a glass, a cup, or a cleaver, press every piece of plantain to make it almost flat. Do not break them. Reserve. (You put them aside at this point, at room temperature, and fry them hours later.)
- When ready to serve, reheat the oil and deep-fry the plantain slices until golden. Patacones should be crispy on the outside. Drain on paper towels, sprinkle with salt, and serve at once.