Remember a couple weeks ago when I shared my tips on how to pick and prep plantains? This week, I have a savory recipe for you! Although I am referencing the Colombian recipe of patacones, there are similar dishes in other Latin American countries. In fact, when I searched for one of tools traditionally used to make this dish, I found it online as a tostonera, named after the tostones dish from Puerto Rico.
In either case, patacones utilize the savory green plantain and are double-fried in a flat pancake shape. They are crispy, salty, and often topped with a fresh salsa. They are usually served as appetizers or side dishes, but either way, they are devoured super fast. Yum!
Patacones (Fried Green Plantains)
Adapted from here
- Cooking Oil
- Green plantain, cut in four sections (as shown above)
- Salsa, to serve
1. In a pan, add enough vegetable oil to cover the plantain slices, about 1 ½ inches.
2. Turn to medium-high heat.
3. Add the plantain slices to the heated oil in a single layer.
4. Fry for about 3 to 4 minutes per side, until light golden brown.
5. Let cool for 3 minutes on a plate lined with paper towels to absorb excess oil.
6. If you have a tostonera, use it! If not, sandwich the plantains between two pieces of plastic wrap.
7. Flatten the plantains with a cutting board by pushing straight down, to ¼ inch thickness.
Note: Some of the patacones will end up looking pretty (like those on the left), but some are a little eh (like those on the right). Just keep practicing, and you will get the hang of it!
8. Return the to a pan in a single layer and fry for an additional 2 to 3 minutes on each side, until golden brown.
9. Let cool for 3 minutes on a plate lined with paper towels to absorb excess oil.
10. Sprinkle with salt, while still warm.
11. Serve hot with your topping of choice: salsa, guacamole, or tomato sauce.
Note: If you use ripe plantains for this process, you will end up with a mushy mess like below. Remember to use green plantains and use these tips!
And that's it! I hope you enjoy these delicious appetizers. Of course, they are also the perfect side dish for grilled meats, so I these will be a favorite for all the upcoming spring and summer barbecues!
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