Fried Green Plantains (Patacones or Tostones) by Michelle Tam / Nom Nom Paleo
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Fried Green Plantains (Patacones or Tostones)

Fried green plantains a.k.a. patacones or tostones are my favorite crispy treat to dip in guacamole and salsa! Use them as "bread" in paleo sandwiches!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Appetizer
Cuisine: South American
Keyword: gluten-free, grain-free, paleo, patacones, plantains, Primal, tostones, Vegetarian, Whole30
Servings: 10 fried green plantains
Calories: 163kcal
Author: Michelle Tam

Ingredients

  • 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

Instructions

  • Heat your fat of choice in a large dutch oven over medium heat until it reaches 325˚ F. (Yes, I recommend 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.
  • Transfer the fried plantains to a paper-towel-lined baking sheet to drain off any excess oil. Next, it’s time to smash.
  • Place 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.
  • Bring 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.) Transfer the fried plantains to a metal cooling rack.
  • Sprinkle coarse salt on top, and serve immediately.

Notes

  • Green plantain peels can be difficult to remove, but that’s what fingernails are for, am I right? Besides, if the peel comes off easily, it means your plantains are too ripe.
  • Although delicious without any accoutrements, I’ve found that patacones are especially tasty when piled high with guacamole, salsa, and/or even shredded meat (e.g. Pressure Cooker Kalua Pig!). 
  • An even better combo? Fried Green Plantains + Mango Avocado Salsa!
  • You can even go crazy and make a paleo sandwich with two pieces of crispy fried green plantains as the bread!
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Nutrition

Calories: 163kcal | Carbohydrates: 23g | Protein: 1g | Fat: 9g | Fiber: 2g | Sugar: 11g