Patacones (Fried Plantains)
Description
Patacones, also known as tostones in some regions, are a delightful fried green plantain dish that hails from Colombia and other South American countries. These golden, crispy bites are not only simple to prepare but also incredibly versatile, making them perfect for breakfast or as a side dish. My Colombian mother-in-law taught me this recipe, and I’ve come to love how they pair beautifully with fried or scrambled eggs, often seasoned with tomatoes and onions. Enjoy them hot out of the skillet for the best taste, and don’t hesitate to try them with a slice of queso blanco for an indulgent twist!
Nutritional Information
| Nutrient | Amount per Serving (1 Patacón) |
|---|---|
| Calories | 54.6 |
| Total Fat | 0.2 g |
| Saturated Fat | 0.1 g |
| Cholesterol | 0 mg |
| Sodium | 1.8 mg |
| Total Carbohydrates | 14.3 g |
| Dietary Fiber | 1 g |
| Sugars | 6.7 g |
| Protein | 0.6 g |
Ingredients
| Ingredient | Quantity |
|---|---|
| Green plantains | 4 |
| Salt | To taste |
Cooking Time
| Activity | Time |
|---|---|
| Preparation | 10 mins |
| Cooking | 15 mins |
| Total | 25 mins |
Instructions
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Prepare the Plantains: Start by peeling the green plantains, which can be a bit tricky. To do this efficiently, cut off about 1/4 inch from each end of the plantain. Then, using a knife, make a shallow slit along one side of the plantain, taking care not to cut into the flesh. This will make it easier to remove the skin. Once you have made the slit, gently pry the peel off using your fingers, and set the plantains aside.
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Cut into Pieces: Once peeled, cut the plantains into thick pieces, approximately 2 to 3 inches wide. These sections will be the base of your patacones.
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Heat the Oil: In a heavy skillet, pour about 1 inch of vegetable oil and heat it over medium heat. The oil should be hot enough for frying but not smoking.
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First Fry: Carefully place the plantain pieces into the hot oil, frying them for about 3 minutes on each side. You want them to achieve a golden color without becoming too soft. Once they are golden, remove them from the skillet and place them on a plate lined with paper towels to absorb excess oil.
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Flatten the Plantains: To create that signature patacón shape, you will need to flatten the fried plantain pieces. Take each piece and place it between two sheets of waxed paper. Using your hands, gently press down to flatten the plantains to about 1/4 inch thick. Be cautious not to apply too much pressure, as this may cause the plantain to stick to the paper.
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Second Fry: Once all the plantains are flattened, return them to the hot oil for a second frying. Fry each patacón until both sides are golden brown and crispy, usually taking around 2 to 3 minutes per side. This step ensures they have that delightful crunch.
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Drain and Season: After frying, transfer the patacones back to the plate lined with paper towels, allowing them to drain any excess oil. While they are still hot, sprinkle with salt to taste.
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Serve: For the best experience, serve your patacones immediately. They are delicious on their own or topped with a thin slice of queso blanco for an extra special treat. Enjoy them alongside eggs for a hearty breakfast or as a snack throughout the day.
Tips for Perfect Patacones
- Oil Temperature: Ensuring the oil is at the right temperature is key. If it’s too cool, the plantains will absorb too much oil; if it’s too hot, they might burn before cooking through.
- Serving Suggestions: Patacones are incredibly versatile. Try pairing them with guacamole, a spicy salsa, or even a side of black beans for a more substantial meal.
- Storage: If you have any leftovers (which is unlikely!), store them in an airtight container in the refrigerator for up to a day. Reheat in a skillet to regain their crispiness.
Patacones are a fantastic addition to any meal, bringing a taste of Colombia to your table. Whether you enjoy them for breakfast, as a side dish, or a snack, they are sure to please everyone. Give this recipe a try, and savor the delightful crunch of these fried plantains!
