Patacones (Twice-Fried Green Plantains)

Method

1. 1

   Peel the very green plantains and slice them into thick rounds, about 3cm each.

2. 2

   Heat the sunflower oil in a skillet over medium heat until shimmering. Fry the plantain rounds in batches until pale gold on both sides but not browned, about 4 minutes total.

3. 3

   Lift the rounds onto paper towels to drain, keeping the oil in the skillet for the second fry.

4. 4

   While still warm, smash each round flat with something sturdy — the bottom of a jar or a plate works — until about half its original thickness.

5. 5

   Dip each smashed piece briefly in salted garlic water.

   💡 The dip re-steams the inside so the second fry crisps without drying — coastal science.

6. 6

   Return the oil to medium-high heat and refry the patacones until crackly and deep gold, about 3 minutes.

7. 7

   Drain again, salt immediately while hot, and serve right away with a squeeze of lime.