Plantains are VERY versatile. For starters, you can cook with them ripe AND/OR not ripe. And just like bananas, a green peel means that a plantain it is not ripe. There is not much flavor to an unripe plantain, but that is what makes cooking with them super versatile, plus the texture (once a green plantain is fried) is starchy and makes a perfect element for many different meals. On the other hand, once a plantain peel turns dark, almost a brown-black, they are ripe, have a sweet flavor and oftentimes used in dessert-style recipes.
But today I am sharing a recipe for fried green plantains, also popularily known as “patacones” or “tostones”.
We love to eat patacones like you would eat tortilla chips – with salsa (check out my Colombian “Aji” Salsa Recipe – HERE), and also use them as a “bread” or “bun” with meat and steak recipes as well. The texture is so addictively delicious!
- 2 Green Plantains (this will make about 15-20 patacones, depending on the size of the plantains that you are using)
- Avocado Oil for frying
- Sea Salt to taste
- Cut the ends off the whole plantains, then slice long-ways and remove the peel.
- Slice each plantain in to about 1-inch pieces.
- Add enough avocado oil in to a medium-sized pot to cover half the height of the plantain slices, heat on Medium.
- Add the plantain slices to the heated avocado oil (single layer) and cook/fry for about 4-5 minutes per side (time will depend on oil temperature, so I usually gauge by the color); flip once the first side submerged in the oil is golden, and then carefully remove once the entire slice is golden.
- Place the once-fried plantains on a plate lined with paper towels to absorb excess avocado oil.
- After a few minutes of cooling, place the slices on parchment paper and use a hard flat surface (like a pot cover or plate) to press the plantain slices down firmly to achieve 1/4 inch thickness.
- Using tongs, add the plantains back in to the hot oil in a single layer and cook/fry again for about 3-4 minutes each side.
- Once crispy, remove the patacones from pot with a slotted spoon and again place on a plate lined with paper towels to absorb any extra avocado oil.
- Sprinkle with sea salt.
- Let cool or enjoy warm!