Fried Green Plantains (Patacones)
WOD: 8/07/15
Complete as many rounds as possible in 12 minutes of:
50/40-lb. dumbbell snatches, 10 reps
50 double-unders
How good do these look?? Check out the recipe from Nomnom Paleo http://nomnompaleo.com/post/113854926293/fried-green-plantains-patacones-or-tostones, and check out my suggestions at the end:
Makes 10 fried green plantains
Ingredients:
- 4 green plantains (around 2 pounds)
- 4 cups coconut oil, lard, or tallow
- kosher salt
Here’s how to make them:
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 the plantains. (Tip: make sure you use super-green plantains. If you spot only ripe, splotchy, yellow-brown plantains on display at the market, be sure to ask your friendly produce guy or gal if they have some green ones in the back. They often do!)
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).
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.
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, tortilla press, 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.
Make sure the patties aren’t too thin; otherwise, they’ll fall apart when you fry them. But try to pound them thin enough so that they’ll get properly crunchy.
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. 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!). Now, go make some!
One of the commenters suggested placing the flattened plantains in a bowl of salted ice water before the second fry. Make sure to dry them off before you drop them back in the frier!
You can also make smaller ones by cutting the plantain into smaller sections (I usually do 1" sections) which also allows you to use less oil for frying. I have also baked them (instead of frying) for the first round and then shallow fried for the second round.
An excellent recipe brought to you by Cassie Finer
Extra points if you make http://www.chow.com/recipes/28393-argentine-chimichurri-sauce chimichurri to dip these in!