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.
PATACONES RECIPE: TWICE-FRIED PLANTAIN WITH AJI SAUCE
Twice fried green plantain makes an outstanding appetizer, especially when paired with aji amarillo sauce. Learn how easy they are to make at home.
Provided by Marian Blazes
Categories Appetizer
Time 1h20m
Yield 6
Number Of Ingredients 4
Steps:
- Slice the ends off of each plantain, then slice the unpeeled plantains crosswise into 1 1/2-inch wide circles.
- Place the plantain slices in a bowl with 1/2 teaspoon salt and 4 cups water to soak for 1 hour.
- After soaking, peel the plantain slices . If the peel does not come off easily, make a slit through the skin with a sharp knife, then peel it off. Place the peeled plantain slices on paper towels and pat dry.
- In a heavy skillet, heat 1 to 2 inches of vegetable oil to 350 F.
- Place plantain slices in the oil and cook until golden (the plantain should sizzle gently). Work in batches if necessary and drain on paper towels.
- Use the bottom of a glass or bottle to flatten the slices of plantain into disks about 1/3- to 1/2-inch thick.
- Return flattened plantains to the hot oil and fry until a deep golden brown. Drain on paper towels, and sprinkle generously with kosher salt.
- Serve plantain warm with aji sauce for dipping.
Nutrition Facts : Calories 491 kcal, Carbohydrate 74 g, Cholesterol 0 mg, Fiber 5 g, Protein 2 g, SaturatedFat 2 g, Sodium 399 mg, Sugar 33 g, Fat 25 g, ServingSize 4-6 servings, UnsaturatedFat 0 g
PLANTAIN CHIPS PATACONES
Steps:
- Cut off the ends of the plantains and then carefully cut a slit down the length of the skin without cutting into the plantain itself. Using a wooden spoon, pry up the edges of the peel and pull off the skin. Once the peel is removed cut the plantain crosswise into 3 or 4 pieces, each about 2 to 3 inches long.
- Heat the oil in a medium skillet over high heat until it shimmers, about 3 minutes. Add the plantains and fry them until they turn golden on all sides, about 3 minutes. Use a slotted spoon to transfer them to a paper towel-lined plate to drain, then place between 2 sheets of parchment paper. Reduce the heat to medium.
- Flatten the plantains by pressing down on them with a heavy-bottomed pan. Return 1/2 of the flattened plantains to the oil and re-fry until deep golden on both sides, about 4 to 6 minutes. Transfer back to the paper towel-lined plate to drain and repeat with the remaining flattened plantains. Sprinkle with salt and serve immediately.
PATACONES (FRIED GREEN PLANTAINS)
Patacones or Tostones are made from green plantains peeled and cut cross-wise. Patacones are fried twice. Patacones are served in restaurants all over Colombia as a side dish for fish dishes or as an appetizer with guacamole, hogao (tomato and onion sauce) or ají (hot salsa).
Provided by Erica Dinho
Categories Side Dish
Time 18m
Number Of Ingredients 3
Steps:
- Peel the plantains and cut cross-wise into 1/2" slices
- In a medium heavy pot, add enough vegetable oil to cover the plantain slices and heat the oil over medium high heat.
- Add the plantain slices to the heated oil in a single layer. Fry for about 3 to 4 minutes per side. Carefully remove the plantains with a slotted spoon, and place them on a plate lined with paper towels to absorb excess oil.
- Let the patacones cool for 3 minutes. Then, place the plantains on a piece of plastic wrap and cover with another piece of plastic wrap. With a flat pot cover, press well on the pieces of plantain, flattening them to ¼" thickness.
- Dip each slice in salted water. Then using tongs add them back in the hot oil in a single layer (you may need to work in batches) and fry for an additional 3 minutes on each side. Be careful when you fry the soaked plantains, as droplets of water will cause the oil to splatter.
- Remove the patacones with slotted spoon and transfer them to a plate lined with paper towels to absorb oil, sprinkle with salt, to taste, transfer to a serving plate and serve hot with guacamole, tomato sauce or salsa.
Nutrition Facts : Calories 55 kcal, Carbohydrate 14 g, Protein 1 g, Fat 0.2 g, Sodium 2 mg, Fiber 1 g, Sugar 8 g, ServingSize 1 serving
PATACONES (FRIED GREEN PLANTAINS) - PANAMá
I learned how to make these from my boyfriend, who grew up in the Canal Zone in Panama. They are easy to make & taste great. We eat them as an appetizer or snack before dinner or w/ lunch. They are best hot out of the skillet, sprinkled w/ salt & dipped in ketchup (Maggi ketchup is best, if you can get it), like french fries.
Provided by FattyFat
Categories Lunch/Snacks
Time 45m
Yield 15-20 plantain chips, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Put the 4 cups warm water & ~1 Tbsp salt in a large bowl. Set aside.
- Cut ends from each plantain w/ a small, sharp knife, then cut lengthwise slit thru peel. Beginning at slit, pry off peel (getting your thumb between the peel & the plantain helps).
- Cut plantains crosswise into 1-inch thick pieces & place in bowl of warm salted water. Let sit 15-20 minute (This step adds flavor & also gets rid of some of the starch from the plantains.).
- Heat oil (enough so that it is about 1/2" deep) in a 10-12" heavy skillet over MEDIUM heat until the oil is just hot enough to sizzle when a small "tester" piece of plantain is added.
- Remove plantain pieces from the water & blot (completely) dry w/ paper towels.
- Place plantain pieces in the oil (do not crowd the skillet w/ plantains; do 2 batches if needed). Fry plantains, turning occasionally w/ tongs, until tender & just beginning to turn golden color, ~5-7 minutes.
- Remove plantain pieces w/ tongs to a flat (non-stick) surface. Spray the bottom of a glass tumbler or mug w/ non-stick cooking spray. Using gentle pressure, flatten each plantain piece to ~1/4" thickness. Slide glass off of plantain.
- Return flattened plantains to oil (over MEDIUM heat). Fry (turning occasionally w/ tongs) until plantains are golden brown in color, 3-4 minutes.
- Transfer plantains to a plate w/ a fresh paper towel, but DO NOT BLOT. Sprinkle w/ salt & serve immediately, w/ ketchup (optional).
Nutrition Facts : Calories 1225.6, Fat 109.8, SaturatedFat 14.4, Sodium 15.7, Carbohydrate 68.5, Fiber 4.9, Sugar 32.2, Protein 2.8
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