Fried Green Plantains (Patacones) With Guacamole Recipe

J. Kenji Lopez-Alt

Crisp fried green plantains with a tender core, served with guacamole.

Recipe Facts



Active: 20 mins
Total: 20 mins
Serves: 8 servings

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  • 1 ripe roma tomato, chopped
  • 1 recipe Best Basic Guacamole
  • 2 quarts vegetable oil
  • 4 green plantains, peeled and cut into 1-inch segments
  • Kosher salt


  1. Combine roma tomatoes and guacamole and set aside.

  2. Heat oil in a wok or Dutch oven until it registers 300°F on an instant read or deep-fry thermometer. Add plantains and cook, stirring occasionally, until cooked through, about 5 minutes. Transfer to a paper towel-lined plate.

  3. Line your cutting board with plastic wrap. Smash plantains under a plastic wrap-lined metal can or heavy skillet to roughly 1/8th to 1/4-inch thickness. Alternatively, use a tortilla or patacón press.

  4. Heat oil up to 350°F to 375°F and return plantains to pot. Cook, stirring and flipping occasionally until golden brown and crisp. Transfer to a paper towel-line plate and immediately season with salt. Serve plantains with guacamole immediately.

Special equipment

Wok or deep fryer

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