PATACONES DE COLOMBIA (FRIED PLANTAINS)
These are fried plantains that have been smashed and fried a second time. It is essential you use very ripe plantains. This recipe is straight from my Colombian mother-in-law. Enjoy!
Provided by kat
Categories Side Dish Vegetables
Time 20m
Yield 3
Number Of Ingredients 3
Steps:
- Place a plate, upside-down, onto a work surface.
- Heat oil in a large skillet over medium heat. Fry plantain slices in the hot oil until slightly browned, 2 to 3 minutes per side. Transfer plantain slices using a slotted spoon onto the upside-down plate, reserving oil in the skillet. Place a second plate, right-side up, onto the plantains. Smash the plantain slices by gently pressing the top plate into the bottom plate.
- Place the smashed plantains in the hot oil and fry until browned, 2 to 3 minutes per side. Transfer fried plantains to a paper towel-lined plate and sprinkle salt over plantains.
Nutrition Facts : Calories 105.2 calories, Carbohydrate 19 g, Fat 3.9 g, Fiber 1.4 g, Protein 0.8 g, SaturatedFat 0.6 g, Sodium 54.1 mg, Sugar 8.9 g
PATACONES (FRIED PLANTAIN)
I learned how to make this from my Colombian mother-in-law. They are very simple to make, and taste great. They taste best when they are hot out of the skillet. We eat them a lot for breakfast, along with either fried eggs or scrambled eggs with tomatos and onion. They also make a great side dish.
Provided by SlipC
Categories Breakfast
Time 25m
Yield 16 Patacones
Number Of Ingredients 3
Steps:
- Peel Plantain, and cut it width wise into 3 or 4 pieces.
- I have found that the easiest way to peel the plantain is to cut roughly 1/4" off of each end of the plantain (the very tips), and then carefully, without cutting into the plantain itself, slicing the skin down one side.
- Once you have slit the skin on one side, you can gently pry the peel off with your fingers.
- Heat 1" of vegetable oil on medium heat until hot.
- Fry plantain pieces on both sides for about 3 minutes, or until the pieces are golden.
- When they are golden, remove from pan and place onto a plate covered with a paper towel.
- Flatten the fried plantain.
- I do this by placing the pieces one at a time between 2 pieces of waxed paper, and flattening with my hands.
- Be careful not to put too much pressure, or the plantain will stick to the waxed paper.
- Just gently flatten them till they are about 1/4" thick.
- Place in the hot oil again and fry until both sides are golden brown.
- Drain on paper towel covered plate (be sure to change paper towels in between the 2 fryings) and sprinkle with salt.
- Serve immediately.
- For an extra special treat, eat the patacones with a thin slice of queso blanco (salty white cheese) on top.
PATACON MARACUCHO (FRIED PLANTAIN SANDWICH)
This Venezuelan specialty is sandwiched between two slices of crispy fried plantain. Recipe found at Saveur.com.
Provided by Pinay0618
Categories Lunch/Snacks
Time 30m
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a 10" skillet over medium-high heat. Add plantain halves and fry, turning once, until light brown, about 3 minutes. Transfer to a cutting board and split each plantain in half lengthwise, keeping them hinged on the inward-curved side. Place on cutting board cut sides down and, using a plate, flatten each into a 1/4″-thick round disk. One at a time, return each plantain disk to the oil and fry, turning once, until crisp and golden brown, about 4 minutes. Using tongs, transfer to paper towels to drain.
- Purée mayonnaise, cilantro, and avocado in a food processor until smooth; season with salt and pepper. Transfer to a medium bowl and add chicken; toss to coat. Place chicken mixture on one plantain disk and top with lettuce and tomato. Cover with remaining disk.
Nutrition Facts : Calories 1105.5, Fat 89.7, SaturatedFat 9.3, Cholesterol 15.3, Sodium 449.4, Carbohydrate 82.8, Fiber 12.1, Sugar 32.7, Protein 6
PATACON PISAO
Steps:
- Boil beans in water to cover with bay leaf until tender; drain. Saute onions and garlic in olive oil until tender. Add cumin and oregano; cook for 2 minutes. Add tomato paste and cooked beans. Puree in a food processor.
- Fry cooked plantains in a skillet at 300 degrees F until tender. Place between 2 wet towels and roll to 1/4 inch thickness with a rolling pin to create a round "dough" of plantain. Return to pan and cook for 3 minutes on each side or until edges are crisp.
- To serve, spread puree over plantains. Scramble eggs in a non-stick pan, and place on top of plantains. Sprinkle with cheese.
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