Patacones (Fried Green Plantains)

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




Ingredients

• Cooking Oil
• Green plantain, cut in four sections (as shown above)
• Salt
• Salsa, to serve

Directions

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!

¡Buen provecho!

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