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Recipe: Perfect Patacones

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Patacones. Patacones (fried Plantain) Recipe by SlipC. I learned how to make this from my Colombian mother-in-law. They are very simple to make, and taste great.

Patacones They also make a great side dish. Patacones or Tostones are made from green plantains peeled and cut cross-wise. 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). You can have Patacones using 4 ingredients and 6 steps. Here is how you cook that.

Ingredients of Patacones

  1. It's 2 of plantains.
  2. Prepare of Frying oil.
  3. You need of Salt.
  4. It's of Water.

Cut ends from each plantain w/ a small, sharp knife, then cut lengthwise slit thru peel. Heat oil in a large skillet over medium heat. Transfer plantain slices using a slotted spoon onto the upside-down plate, reserving oil in the skillet. Patacones also known as Tostones are one of the most popular sides dishes in Colombia and Latin America.

Patacones step by step

  1. Peel your plantains. Cut them in half and place in a pot with enough water to contain them. Bring water to a boil and cook your plantains for 25 to 35 minutes. Remove pot from heat, while leaving your plantains in the water.
  2. Cut each plantain into thick pieces and flatten gently with either a mortar and pestle or the bottom of a glass.
  3. Sprinkle plantains with a tiny amount of salt or other seasonings.
  4. Put oil in a frying pan and heat on high. Cook the plantains until golden in color, which usually takes 2 minutes on each side.
  5. Place your patacones on a paper towel to drain the oil.
  6. Enjoy!.

They are basically green plantains that have been fried, smashed, and then fried again in oil until crispy. In Colombia we serve them as a side dish or appetizer with different toppings and. 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. What is better than patacones (fried plantains), accompanied by a good hogao sauce as we travel to the heart of Colombian cuisine?

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