Ingredients

The following ingredients have 6 Servings
  • For the fried green plantains (a.k.a tostones or patacones:)
  • 4 cups coconut oil (lard, or tallow)
  • 4 green plantains (around 2 pounds)
  • Diamond Crystal kosher salt
  • For the Mango + Avocado Salsa:
  • 2 cups diced ripe mango (about 2 mangos)
  • 1 cup diced Hass avocado (1 medium avocado)
  • ½ cup finely diced red onion
  • ¼ cup minced fresh cilantro
  • 2 tablespoons extra virgin olive oil
  • freshly ground black pepper
  • big pinch Diamond Crystal kosher salt
  • ¼ teaspoon red pepper flakes
  • Juice from 1 lime

Instruction

  • Make the fried plantains first ’cause the salsa only takes a few minutes to throw together.
  • Heat your fat of choice in a large Dutch oven over medium heat until it reaches 325˚F. (Yes, I recommend checking the temperature with your trusty thermometer.)
  • In the meantime, cut the ends off the plantains. (Tip: make sure you use super-green plantains. If you spot only ripe, splotchy, yellow-brown plantains on display at the market, be sure to ask your friendly produce guy or gal if they have some green ones in the back.)
  • Use a sharp knife to cut a shallow line down the length of each plantain, making sure you don’t cut into the fruit. Then, slice each plantain into three even pieces (about 2 inches in length). Yes, you can definitely cut them into smaller pieces but I like BIG patacones (or tostones).
  • When the oil reaches 325˚ F, carefully lower the plantains into the shimmering fat. The oil should immediately start bubbling around the plantains as soon as it comes in contact. Fry the plantain pieces for 3 to 5 minutes, turning them occasionally, until they turn golden yellow. Transfer the fried plantains to a paper-towel-lined baking sheet to drain off any excess oil.
  • Place a fried plantain between two pieces of parchment paper. Smash it with a meat pounder, tortilla press, or a small cast iron skillet—or just about anything else that’s flat and heavy—until you end up with a thin (about ¼-inch thick) plantain patty. Repeat until you’ve taken out your aggression on all the fried plantain pieces.
  • Make sure the patties aren’t too thin; otherwise, they’ll fall apart when you fry them. But try to pound them thin enough so that they’ll get properly crunchy.
  • Bring the temperature of the fat up to 350˚ F, and fry the plantain pancakes in the oil until crispy, about 5 to 7 minutes. Don’t overcrowd the oil: fry about two to three smashed plantains at a time.
  • These crunchy treats are done when you flick ’em with your fingers and they sound hard and hollow. (Pro tip: take them out of the hot oil before you flick them.)
  • Transfer the fried plantains to a metal cooling rack and repeat the steps above with the rest of the batch.
  • Sprinkle coarse salt on top of the fried green plantains and start making the salsa.
  • Grab two ripe mangos and dice them up. I like to peel off the skin first with a vegetable peeler and then cut a slice on either side of the flat seed in the center. I also trim off some of the extra flesh on the side of the seed to snack on.
  • Place the diced mango in a bowl and add in the cubed avocado, ½ cup finely diced red onion, ¼ cup minced fresh cilantro, 2 tablespoons extra virgin olive oil, freshly ground black pepper, a big pinch of kosher salt, ¼ teaspoon red pepper flakes, and juice from one lime. Toss the ingredients to combine, and taste and adjust for seasoning.
  • Serve immediately!