Skillet Fried Green Plantains
- Yield 10 fried green plantains
- Prep 10 minutes
- Cook 30 minutes
- Total 40 minutes
Skillet Fried Green Plantains sits in the Snacks section of Regbie. The card serves 10 fried green plantains. Plan on 40 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 10 fried green plantains
- 4 cups coconut oil, lard, or tallow (obviously, stick with coconut oil if cooking for vegan eaters)
- 4 green plantains, around 2 pounds
- Kosher salt
Method
Warm your fat of choice in a large dutch oven over a medium burner until it reaches 325˚ F. (Yes, It is worth checking the temperature with your trusty thermometer .)
In the meantime, cut the ends off of the plantains. Use a sharp knife to cut a shallow line down the length of each plantain, making sure you don’t cut into the fruit. Then, slice each plantain into three even pieces (about 2 inches in length).
When the oil reaches 325˚F, carefully lower the plantains into the shimmering fat. The oil should immediately start bubbling around the plantains as soon as it comes in contact.
Fry the plantain pieces for 3 to 5 minutes, turning them occasionally, until they turn golden yellow.
Move the fried plantains to a paper-towel-lined baking sheet to pour off off any excess oil. Next, it’s time to smash.
Set a fried plantain between two pieces of parchment paper. Smash it with a meat pounder , tortillapress , or a small cast iron skillet —or just about anything else that’s flat and heavy—until you end up with a thin (about ¼-inch thick) plantain patty. Repeat until you’ve taken out your aggression on all the fried plantain pieces.
Raise the temperature of the fat up to 350˚F, and fry the plantain pancakes in the oil until crispy,about 5 to 7 minutes. Don’t overcrowd the oil: fry about two to three patacones at a time.
These crunchy treats are done when you flick ’em with your fingers and they sound hard and hollow. (Pro tip: take them out of the hot oil before you flick them.) move the fried plantains to a metal cooling rack.
Scatter coarse salt on top, and serve while it is hot.
Kitchen notes
- Green plantain peels can be difficult to remove, but that’s what fingernails are for, am the cook right?
- Besides, if the peel comes off easily, it means your plantains are too ripe.
- Although satisfying without any accoutrements , the cook’ve found that patacones are especially tasty when piled high with guacamole , salsa , and/or even shredded meat (e.g.
