As face-to-face socializing (or rather mask-to-mask, 6’ apart) begins to open up in our world, I’m dreaming about future get togethers on the dock. No hugs, no handshakes, but maybe a few beers and some munchies? Maybe some fried plantains? It brings back memories of sailing into Shelter Bay, Panama with the 2018 World ARC on Gary and Tori’s beautiful Hylas, Solitude, where we entered the world of Patacones. These twice-fried green plantains are also know as tostones in many Caribbean and Latin American countries. They differ from fried ripe plantains that are sweet and caramelize in hot oil, (Coconut Rice, Shrimp with Mango and Plantains, and Pork Ranchero Breakfast Arepas are examples of ripe fried plantains put to good use) as patacones are made from green plantains and fried twice, once to soften, next to crisp, tasting more like potatoes than bananas. Perfect accompaniment to any future docktail get together! And we are all so looking forward to that!

Patacones

2-3 Green plantains
3-4 cups Canola oil
Salt and pepper

First make the Mojo Sauce so the flavors have time to settle in while you fry the plantains.

Mojo Sauce
4 garlic cloves
1 teaspoon Kosher Salt
Juice of 1 sour orange
(or 1/3 cup orange juice and 1/3 cup lime juice)
1/4 cup olive oil
1/4 cup fresh cilantro, minced
1/2 tsp cumin

Mince the garlic cloves and lightly crush the Kosher salt into the garlic with the side of a knife (or as I used, the blunt end of the garlic press) making a wet paste. The garlic will begin to sweat from the salt. Place in a small bowl. Add to that bowl the juice of 2 sour oranges. If you don’t have a sour oranges (also known as Seville oranges), use the juice of one regular orange and two limes.

Blend in 1/4 cup olive oil and 1/4 cup fresh minced cilantro.

Set the Mojo Sauce aside and begin working on the plantains. Cut the ends off the plantains then slice lengthwise on both sides of the plantains.

In a large pan, heat 2″ of canola oil to 350º. The easiest way to know when your oil is hot enough is with the “popcorn test.” Throw a kernel of popcorn in the oil. When it pops, you’ve reached the right temperature for deep frying, about 350º.

Cut the plantains into 1″ size pieces.

Fry them in the hot oil until they turn bright yellow, but not crisp or browned. About 2-3 minutes.

Remove to a paper towel lined plate to drain. If you have a Tostonera wood press, rub a little oil on it before you press the plantain disks. You do not need a Tostonera; you can press them with any flat object such as a coffee cup.

Smash all the plantain pieces into little disks. It’s a pleasurable feeling! Place the pressed plantain disks on a plate. Reheat the oil that is already in your pan. Use another popcorn kernel for temperature gauge.

Fry the flattened disks 1 minute per side or until golden and crisp and remove, again, to paper towels. Generously season with salt and pepper.

Serve crisp and hot with the Mojo dipping sauce and ice cold beer.