Description
Salvadoran patacones highlight green plantains smashed and twice-fried to crispy perfection. Golden brown discs deliver authentic Central American street snack satisfaction you cannot resist.
Ingredients
Scale
Plantains and Oil:
- 2 green plantains
- 12–20 ounces (340–567 grams) avocado oil
Seasoning:
- 1 pinch sea salt
Instructions
- Prepare the frying oil by pouring it into a pan, creating a depth of approximately one inch. Gently heat the oil on low to medium temperature.
- Carefully slice the plantain skin lengthwise, remove the peel, and cut the fruit into uniform one-inch chunks.
- Submerge the plantain pieces in the warm oil, cooking for 2-3 minutes on each side until they develop a light golden hue. Remove and let excess oil drain on absorbent paper towels.
- Using a tostonera or a flat-bottomed bowl, firmly press and flatten each fried plantain chunk to create thin, wide discs.
- Elevate the oil temperature to medium heat, then carefully return the flattened plantain discs to the pan. Fry for 1-2 minutes per side, ensuring they transform into crispy, golden-brown patacones.
- Transfer the patacones to fresh paper towels to eliminate any remaining oil. Sprinkle generously with sea salt and serve immediately while hot and crunchy.
Notes
- Choose green, firm plantains for the best texture and crunchiness.
- Use a tostonera or heavy glass to flatten evenly, ensuring uniform thickness for consistent crispiness.
- Keep oil temperature consistent between 350-375°F to prevent soggy or burnt patacones.
- Salt immediately after second fry to help seasoning adhere and enhance flavor profile.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Snacks
- Method: Frying
- Cuisine: Latin American
Nutrition
- Serving Size: 4
- Calories: 300
- Sugar: 0 g
- Sodium: 50 mg
- Fat: 20 g
- Saturated Fat: 2 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 6 g
- Protein: 3 g
- Cholesterol: 0 mg