Crispy Fried Green Plantains (Patacones)
Discover the delightful taste and crunchy texture of Crispy Fried Green Plantains, a beloved snack hailing from Panama. This traditional recipe was passed down to me by my boyfriend, who spent his childhood in the vibrant Canal Zone. Perfect as an appetizer or a tasty side, these plantain chips are a hit at gatherings. Enjoy them hot from the skillet, sprinkled with salt, and paired with your favorite dipping sauce—preferably Maggi ketchup for an authentic touch. Easy to prepare and bursting with flavor, Crispy Fried Green Plantains are sure to please both family and friends, making them a must-try for your next lunch or snack time.
N/A
Servings
N/A
Calories
5
Ingredients
Ingredients
unripe plantains
4 (large, peeled and cut into 1-inch thick pieces)
warm water
4 cups (with salt added for soaking)
salt
to taste (for soaking and seasoning)
vegetable oil
2 cups (for frying)
ketchup
to serve (for dipping (Maggi ketchup preferred))
Instructions
1
In a large bowl, mix 4 cups of warm water with approximately 1 tablespoon of salt. Set aside.
2
Using a small sharp knife, cut the ends off each plantain. Make a lengthwise slit through the peel, being careful not to cut into the flesh. Start at the slit and gently pry the peel off; using your thumb can help with this process.
3
Cut the peeled plantains into 1-inch thick pieces and place them in the bowl of warm salted water. Let them soak for 15-20 minutes to infuse flavor and reduce starchiness.
4
Heat 2 cups of vegetable oil in a 10-12 inch heavy skillet over medium heat. The oil should be about 1/2 inch deep and hot enough to sizzle when a small piece of plantain is added.
5
After soaking, remove the plantain pieces from the water and thoroughly dry them with paper towels to prevent oil splatter while frying.
6
Carefully lower the plantain pieces into the hot oil, ensuring not to overcrowd the skillet. Fry them for 5-7 minutes, turning occasionally with tongs, until they are tender and start to turn a light golden color.
7
Once cooked, use tongs to transfer the plantains to a flat, non-stick surface. Lightly spray the bottom of a glass tumbler or mug with non-stick cooking spray. Gently press down on each plantain piece to flatten it to about 1/4 inch thick.
8
Return the flattened plantains to the hot oil, again ensuring not to overcrowd. Fry for an additional 3-4 minutes, turning occasionally until they reach a rich golden brown shade.
9
Use tongs to transfer the finished patacones to a plate lined with fresh paper towels, but do not blot them. Immediately sprinkle with salt and serve hot, with ketchup on the side for dipping.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Patacones?
Patacones are crispy fried green plantains, a popular and traditional snack hailing from Panama.
What is the origin of this specific recipe?
This recipe is a traditional Panamanian snack often associated with the Canal Zone.
How many plantains do I need for this recipe?
You will need 4 large unripe plantains for this preparation.
What kind of plantains should be used?
You must use unripe green plantains to achieve the correct starchy texture for frying.
How do I peel a green plantain?
Cut off the ends, make a lengthwise slit through the peel without hitting the flesh, and prying the peel off with your thumb.
How thick should the plantain pieces be cut initially?
The plantains should be cut into 1-inch thick pieces before the first fry.
Why should I soak the plantains in salted water?
Soaking them in warm salted water helps to infuse flavor and reduce the starchiness of the fruit.
How long should the plantains soak?
The plantain pieces should soak for approximately 15 to 20 minutes.
What are the measurements for the soaking liquid?
Mix 4 cups of warm water with about 1 tablespoon of salt.
What type of oil is recommended for frying?
The recipe calls for 2 cups of vegetable oil.
What size skillet is best for frying Patacones?
A 10-12 inch heavy skillet is recommended for the best results.
How deep should the frying oil be?
The oil should be roughly 1/2 inch deep in the skillet.
Why is it important to dry the plantains before frying?
Thoroughly drying them with paper towels prevents dangerous oil splatter when they hit the hot skillet.
How long is the first frying stage?
The first fry takes about 5-7 minutes until the pieces are tender and light golden.
Should the plantains be turned while frying?
Yes, they should be turned occasionally with tongs to ensure even cooking.
How do I flatten the fried plantains?
Once tender, press down on each piece using the bottom of a glass tumbler or a mug.
How do I prevent the plantains from sticking to the glass?
Lightly spray the bottom of the glass or mug with non-stick cooking spray before flattening.
How thin should the plantains be flattened?
Flatten each piece until it is approximately 1/4 inch thick.
How long is the second frying stage?
The second fry takes an additional 3-4 minutes.
What color should the finished Patacones be?
They should be fried until they reach a rich golden brown shade.
How should I drain the Patacones after the final fry?
Transfer them to a plate lined with paper towels, but do not blot the tops.
When should I add salt to the finished product?
Immediately sprinkle them with salt while they are still hot.
What is the best dipping sauce for authentic Patacones?
Maggi ketchup is the preferred choice for an authentic Panamanian flavor.
Are these fried plantains vegan?
Yes, this recipe is naturally vegan as it consists of fruit, oil, salt, and water.
Is this recipe gluten-free?
Yes, Patacones are gluten-free.
What is the serving suggestion for Patacones?
They are best served hot as a snack, appetizer, or side dish.
Can I overcrowd the skillet?
No, you should fry in batches to ensure the plantains have enough space to cook properly.
What temperature water is used for the soaking step?
Use warm water to help the salt dissolve and penetrate the plantains.
What is the texture of a properly cooked Patacone?
They should be very crunchy on the outside with a slightly tender interior.
How many ingredients are in this recipe?
There are 5 total ingredients: plantains, water, salt, vegetable oil, and ketchup.