Patacones Recipe

Peel and cut plantains

Using a sharp knife, trim both ends of each green plantain. Make a shallow lengthwise incision through the peel without cutting into the flesh and pry the peel away in sections. Cut each peeled plantain into 1 1/4-inch (3 cm) thick rounds.

Par-fry

Pour the vegetable oil into a heavy skillet or deep frying pan to a depth of about 1/2 inch (1.3 cm). Heat the oil over medium-high heat until it reaches 325–350°F (160–175°C) or until a small piece of plantain sizzles gently. Fry the plantain rounds in batches (do not overcrowd) for 2–3 minutes per side, until they are a pale golden color and slightly softened but not fully browned. Use a slotted spoon to transfer them to a paper towel–lined tray to drain.

Flatten

While still warm but cool enough to handle, place a par-fried plantain round between two sheets of parchment paper or plastic wrap. Using a flat-bottomed object (a small heavy skillet, the bottom of a measuring cup, or a tortilla press), press down firmly to flatten the round to about 1/4 inch (6 mm) thick. Repeat with remaining rounds.

Final fry

Increase the heat to medium-high so the oil reaches 350–375°F (175–190°C). Fry the flattened plantains in the hot oil in batches for 1–2 minutes per side, until golden brown and crisp at the edges. Flip once with a slotted spoon or tongs to brown evenly. Remove to a paper towel–lined tray to drain excess oil.

Season

While still hot, sprinkle the patacones with salt (about 1 tsp divided among the batch) and, if using, a light dusting of garlic salt or black pepper. Optionally squeeze a wedge of lime over each to add brightness.

Arrange patacones on a platter. Serve immediately with lime or lemon wedges, a small bowl of salsa, guacamole or hogao for dipping, and sprinkle with chopped cilantro if desired. Patacones are best enjoyed hot and crisp.