Delicious Green Platanos Fritos – Twice Fried Plantains

Few things can bring back my childhood than platános fritos, or deep fried plantains. They are also called platános verdes fritos, platanos fritos, or fried plantains – depending on where you are and who you are talking to! Additionally, you may hear these delicious crisps referred to by regional names – such as tostones from Puerto Rico, Cuba, Nicaragua, and other Latin American regions. In my mom’s native Panama, they are called patacones.

Possibly, in the United States, you have heard of plantain chips which may seem similar to patacones. The difference is that patacones are served fresh and hot as a side dish, whereas plantain chips are often processed and sold packaged like potato chips to be eaten as a snack. However, you can make your own homemade version of baked plantain chips, too. 

What is a Plantain Anyway?

Simply, a plantain is a member of the banana family. That’s it! Plain and simple.

What’s the Difference Between Plantains and Bananas?

Before you even pick up a frying pan, you might want to understand the difference between plantains and bananas. Growing up, my mom called the plantain a “platáno banana.” But the relationship between plantain vs banana is a little trickier. Let me attempt to explain plantain vs banana.

Plantains are kind of like a cousin to bananas, but maybe a little more of an upper-class cousin. After all, it has a lot more versatility than the banana. There are plantain breakfast recipes, plantain recipes lunch and dinner, and plantain dessert recipes. 

I do not recommend eating raw plantain. And they are not super sweet like bananas. To me, a plantain is actually more like a potato – especially when fried. The starchiness of them really comes through, and the fried plantains remind me a lot of French fries. And they are definitely a finger food – much like French fries.

Where to Buy Plantains?

Maybe you are wondering where you can buy plantains, I suggest you check your local Walmart or large grocery chain. Our local Walmart stores carry plantains. Now, sometimes it is hit or miss. However, at least half the time, the plantains are there. Also, if you are fortunate enough to have any Hispanic markets in your area, you will bound to have luck there. If language is an issue, ask for “platános verdes” for “patacones” or  “tostones.”

Maduros Vs. Tostones – Platanos Fritos

Possibly, you may be one of many who are debating the age old maduros vs. tostones question. What’s the difference? First of all, there are many variations of platános fritos. And to be clear, they are all gooooood. 

Gooooood. 

Basically, the differences depend on the level of ripeness of your platános and what kind of texture you want. For maduros, you need to ripen plantains before use (very black plantains). See my delicious Panamanian style platanos maduros recipe  if you want a recipe for ripe plantains. This is the other favorite way my mom taught me how to cook plantains (platános). But there is also my platanos en tentacion which is a recipe for yellow plantains. 

Also, maduro plantains yield a caramelized texture and tostones yield a crispy texture. 

Use (Unripe) Green Plantains for Platános Fritos (AKA Platános Verdes Fritos)

If you need a recipe for green plantains, you are already in the right place. If I never teach you anything else, remember this. You want the bananas to be as green as you can find them. You may come across plantains in a wide range of colors from green to yellow to solid black. For the maduro plantains I mentioned above, you would want the black bananas (platános negros). Remember, for patacones or deep fried plantains, you want green plantains.

To start, I rinse the plantain bananas off in cool water before peeling. Why do this? Not sure. But my mama has always done it so I do it, too!

Platános verdes fritos are twice fried plantains. I fry them about 3-4 minutes on each side, before pulling them out of the oil. However, they are not going to look cooked. This is okay. I take them out and place them on a paper-towel lined plate.

One by one, I use a mallet to smash the plantains. If you don’t have a mallet, you could use a heavy glass or something like that.

Carefully, I slide the slices back into the oil, using the spoon to gently nudge them back into the oil. Then, I fry them a couple minutes longer.

And to finish them off, they get a good dose of sea salt or table salt! Bam…platános fritos! 

Platanos Fritos – Fried Green Plantains (Patacones)

This platanos fritos recipe shows the way to making twice-fried plantains. Turn green plantains into delicious fried plantains with a crisp texture on the outside and a creamy center on the inside. These yummy platanos verdes fritos are known as Patacones in Panama and Tostones in other Latin American regions.

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Course Breakfast

Cuisine Latin American

Servings 6 servings

Calories 266 kcal

Ingredients

  

1x2x3x

• 3 Plantains green plantains, sliced
• ½ cup Vegetable oil enough to fill pan about 1/3 high
• 1 tbsp Salt sea salt or table salt

Instructions

 

• Fill a skillet about 1/3 way full of vegetable oil, and place on medium-high heat.
• Slice the plantains on the diagonal, slicing into 1/2 inch slices.
• When the oil is hot enough to sizzle, carefully add the slices to the oil, without overcrowding the skillet.
• Brown the slices about 3 minutes on each side.
• Remove slices from skillet with a slotted spoon and place on a paper-towel covered plate. (Note: the slices will NOT look cooked.)
• With a mallet or a rolling pin, smash each slice.
• Carefully, slide the slices back into the oil.
• Fry the green plantains a second time, flipping once. This time, fry them until they are a nice golden brown, another 1-2 minutes per side.
• Carefully remove them and place on fresh paper towels.
• Sprinkle generously with sea salt or table salt.

Nutrition

Calories: 266kcalCarbohydrates: 29gProtein: 1gFat: 18gSaturated Fat: 15gSodium: 1166mgPotassium: 447mgFiber: 2gSugar: 13gVitamin A: 1009IUVitamin C: 16mgCalcium: 3mgIron: 1mg

Keyword green plantains, patacones, platanos fritos, platanos verdes fritos

Tried this recipe?Let us know how it was!

Obviously, I want my daughters to enjoy the Panamanian foods I was raised on. Even living in Arkansas, my mom made sure we had plantains, white rice, beans, and arroz con pollo regularly. She also treated us to arroz con leche occasionally. And let’s not forget the yuca! Check out my mom’s yuca fries! 

Again, whether you call them fried plantains, patacones, platanos fritos, plantanos verdes fritos, or tostones. It really doesn’t matter. What matters is you make them!