PATACONES! (Fried plantains!) 

Fried plantains are one of my absolute favorite snacks, on par with the ever versatile French Fry! Plantains are not bananas!
WHAT YOU’LL NEED
semi-ripe plantains. You want them to be green-ish, but not too firm and not too mushy. I can eat one or two by myself, (though that’s probably not recommended), but let’s just say 1 big plantain is enough for two people to pick at as a side dish.
Canola oil, or any vegetable oil of your choice.
Kosher salt
a heavy, thick pan you can use for deep frying. Personally, I think @lecreuset works best (plus they’re cute)
a pan lined with paper towels
a bottle or contained with a flat bottom you can flatten the plantains with. I used the bottom of a Grey Poupon bottle.
a whisk-fry-basket grabber thingy
an oil thermometer (though not mandatory)
First thing’s first, pour enough oil into the pot to have at least three or four inches of liquid in there. Heat on medium high. Then, slice the tips off of the plantain. Very carefully, cut a slit down the back of the plantain, then split the skin open using your thumbs. A plantain will not peel like a banana. The inside is tough and depending on how ripe the plantain in, you may need to use some elbow grease to completely separate the skin from the inside. Once your plantain is nice and naked, slice it into medallions about an inch or so thick (the thinner the slices, the smaller the medallion will be, so really its up to you. Thinner also means crispier). To check if the oil is ready, either use an oil thermometer to see if its at around 300F, or sprinkle some water into it - if the water fizzles then its ready. Start with one plantain medallion, as the first one is always kind of like the guinea pig to see if the oil is at temperature and what not. Fry all of the medallions a few at a time until golden on all sides, maybe 3 mins each side. You don’t want to crowd them in the pot. After all of the medallions have been fried, use the flat bottom of a bottle to squish and flatten the medallions, then re-fry them for about another 3mins til theyre gold and crispy! SALT AND EAT WHILE HOT!
🎥: @isittoolateto_edit