Patacones (Crispy Smashed Green Plantains)

Method

1. Cut off both ends of each plantain, score the skin lengthwise along the ridges 3 or 4 times and prise it off with your thumb; green plantain skin is stiff, so lift it with the tip of a spoon if needed. Cut the flesh into 4 cm chunks. For the garlic water, crush the garlic and stir it into the water with half the salt in a shallow bowl.

   Add in this stepGreen plantains (firm, fully green skin) 2Water (for the garlic water) 150 mlGarlic cloves 1Salt ½ tsp

2. Make the hogao: finely chop the spring onions and dice the tomatoes. Heat the hogao oil in a 18 cm pan over medium heat, add the spring onions, then the tomatoes and a quarter of the salt, and cook for 10 min, stirring now and then, until soft and jammy. Keep warm.

   Add in this stepVegetable oil (for the hogao) 1 tbspSpring onions (thick ones if possible) 2Ripe tomatoes 1Salt ¼ tsp

   medium heat

3. Pour the frying oil into a 22 cm deep frying pan to about 2 cm deep and heat over medium heat to about 160 °C (a piece of plantain should sizzle gently, not violently). Lower the chunks in carefully with a slotted spoon without crowding (in batches if needed) and fry for 5 min, turning once, until pale yellow and tender when pierced with a knife, but not brown. Drain on paper towels and take the pan off the heat.

   Add in this stepVegetable oil for frying 400 ml

   medium heat

4. While still warm, place each chunk between two sheets of baking paper or inside an opened plastic bag and press down firmly with the bottom of a flat plate or a heavy mug until it is about 1 cm thick and 8–9 cm across. If the edges crack a little, that's fine; those bits get extra crispy.

5. Dip each flattened patacón into the garlic water for 2 seconds, then pat it very dry on both sides with paper towels. Water hitting hot oil spits hard, so don't skip the drying.

6. Reheat the oil over medium-high heat to about 180 °C. Fry the patacones in batches for 3 min, turning halfway, until deep golden and crisp at the edges. Drain, sprinkle immediately with the remaining salt and serve hot with the hogao on top or on the side.

   Add in this stepSalt ¼ tsp

   medium-high heat