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
- Kosher salt
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