Patacón pisao: Colombian Flattened Green Plantain

Set up the frying station Choose a heavy, deep-sided pot and add oil no more than halfway up its sides. Set a thermometer in the oil and prepare a slotted spoon, a tray with a rack or absorbent paper, and parchment for flattening. Keep water, wet utensils and loose sleeves away from the pot; turn the handle inward.

Heat the oil Warm the oil over medium heat to 170–175°C, checking with the thermometer. Keep the pot on a stable burner and do not leave it unattended while heating.

Peel and cut the plantains Trim the ends, score each peel lengthwise and remove it. Cut each plantain crosswise into four thick sections, about 5–6 cm long. Pat the pieces dry. Divide them into batches that will fit in one layer without crowding.

Fry until pliable Heat the oil to 170–175°C. Lower in one batch gently and fry for about 4–5 minutes, turning once, until the pieces are yellow and a knife enters easily but the surfaces are not yet deeply browned. Lift them out and drain for 30 seconds. Bring the oil back to temperature between batches.

Flatten the warm pieces Place each piece between parchment sheets and press with a plantain press or flat-bottomed plate until it is about 1 cm thick. Aim for an even, broad round; uneven edges are fine. Work while the plantain is warm so it flattens without crumbling. Keep each flattened piece on a dry tray.

Fry a second time Raise the oil to about 180°C. Fry the flattened plantain in batches for 2–3 minutes, turning once, until both sides are deep golden and the edges look crisp. Avoid overcrowding, which lowers the oil temperature and can leave the centres greasy. Lift out with the slotted spoon and drain briefly.

Season and serve Sprinkle the hot patacones with salt and serve promptly. If cooking in several batches, keep finished rounds on a rack in a warm oven while the remaining ones fry; avoid stacking them, which traps steam and softens the crust.