Crisp fried green plantains with a tender core, served with guacamole.
1 ripe Roma tomato, chopped
1 recipe Best Basic Guacamole
2 quarts vegetable oil
4 green plantains, peeled and cut into 1-inch segments
Combine roma tomatoes and guacamole and set aside.
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.
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.
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.
Wok or deep fryer
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|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 17g||22%|
|Saturated Fat 2g||9%|
|Total Carbohydrate 43g||16%|
|Dietary Fiber 7g||24%|
|Total Sugars 18g|
|Vitamin C 23mg||113%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|