Patacones

Step 1

Select 3 medium green plantains that are firm and completely unripe—the skin should be pale green or yellow-green, not brown or soft. Peel each one by slicing off the ends, then cutting 4-5 vertical slits through the thick skin. Slide your thumb or a small knife under the slits and peel away the skin and the fibrous white layer underneath. Rinse the peeled plantains under cool water to remove any remaining strings.

Step 2

Cut each peeled plantain diagonally into 1-inch-thick slices—the diagonal cut gives you larger surface area and makes them easier to flatten. You should get 8-10 slices total. Pat each slice completely dry with paper towels; removing moisture is essential for achieving a crispy exterior and preventing oil splatters.

Step 3

Pour 4 cups of vegetable oil into a heavy-bottomed, 4-quart pot or a deep fryer and heat to 325°F over medium-high heat. Use a deep-read thermometer to monitor the temperature—if the oil is too hot, the plantains will brown too quickly; too cool and they'll absorb oil instead of crisping.

Step 4

Working in batches of 4-5 slices so the oil stays at temperature, gently lower the plantain slices into the hot oil using a slotted spoon. Fry for 3-4 minutes until they soften and turn a very pale golden color underneath—they should flex when pierced with a fork. The goal is tender inside, not crispy yet; you're mostly steaming them through at this stage.

Step 5

Remove each batch with a slotted spoon and transfer to a paper towel-lined plate to cool for about 1 minute. The slices should be soft enough to flatten without cracking.

Step 6

Working with one slice at a time, place a fried plantain between two pieces of plastic wrap or parchment paper. Using the heel of your hand or a flat-bottomed glass, press down firmly to flatten it into a thin, even disc, about 1/4 inch thick—think of it like making a patty. The edges will crack slightly, which is normal and desirable for that rustic, crispy texture.

Step 7

Once all slices are flattened, heat the oil to 350°F—this higher temperature will crisp and brown them quickly. Working in batches again, carefully slide the flattened patacones back into the hot oil and fry for 1-2 minutes per side until deep golden brown and completely crispy. Listen for a steady, aggressive sizzle; they're done when they sound almost crunchy and turn a rich amber color.

Step 8

Remove with a slotted spoon and drain on fresh paper towels. While still hot, sprinkle lightly with 1 teaspoon of fine sea salt (or divide it evenly among batches so each piece is seasoned). Serve immediately while the exterior is crackling crispy.