Plantains are a staple throughout Latin American and Caribbean cooking. While regionally plantains are used in various dishes, most cuisines have a version of savory fried plantains.
Tostones/ Patacones (Fried Green Plantains)
These fried plantains are made from thicker slices and are fried twice. The name changes depending on which Latin American country you are in. Patacone is more common in Peru and Ecuador, for example.
Ingredients (serves 6)
- 2-3 large green plantains
- Peanut or vegetable oil for frying
- Salt
Procedure:
- To peel the plantains take off both ends with a sharp knife. Then, cut incisions along the natural ridges of the plantain and then peal away the skin. Slice it into 1 to 1 and a half inch rounds.
- Heat an inch oil in a deep skillet to medium (325 degree Fahrenheit) heat. Carefully place the plantains into the oil being careful of any oil that may spit out. Fry until the plantains are a light brownish color. Remove the plantains from the oil with a slotted spoon or a long fork and transfer to a paper towel to drain.
- Place the fried plantains between two pieces of parchment paper, brown paper bag, or wax paper. Flatten the rounds with a mallet, frying pan (not the one with hot oil in it!), bottle, or flat side of your knife to about 1/4 inch thick.
- Once you have removed all of the plantains from the oil and flattened them turn up the heat and bring the temperature to 375 degrees Fahrenheit.
- Carefully drop the flattened plantains back into the oil for a second frying until browned. Remove the browned plantains with a slotted spoon or long fork and drain on paper towel or a brown bag. Season with salt to taste and serve immediately.
Chifles/ Tajadas (Green Plantain Chips)
These are crispy fried plantain chips that are similar to the above recipe, but the slices are much thinner. "Chifles" are small rounds common in Ecuador and Peru, while "tajadas" are long strips common in Venezuela, Colombia, Panama, and Honduras. "Tajadas" are also colloquially called "barandas", guard rails, in some of these countries.
Ingredients
- 2-3 large green plantains
- Peanut or vegetable oil for frying
- Salt
Procedure:
- To peel the plantains take off both ends with a sharp knife. Then, cut incisions along the natural ridges of the plantain and then peal away the skin. Cut into very thin strips (a mandolin would work well for this if you're planning on making large batches). For "chifles" cut small rounds, for "tajadas", cut into long strips.
- Drop the sliced plantains into ice water for 10 - 15 minutes to firm up the plantains and then drain well on paper towels. Any water remaining on the plantains will cause the hot oil to spit.
- In a deep skillet heat an inch of oil to 375 degrees Fahrenheit. Carefully drop the plantain rounds into the oil being careful not to crowd the chips. Fry for 2 minutes until the plantains are crisp and brown.
- Remove with a slotted spoon, salt, and serve immediately.
Serve either of these as is or even with a chili sauce or a salsa verde.
