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.
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SUBASH KHAN
[email protected]Avoid this recipe at all costs!
Clipsburgh412 FpV
[email protected]This recipe needs some serious improvement.
Kayondo Baxter
[email protected]Overall, I was disappointed with this recipe and would not recommend it.
Obama Care
[email protected]These patacones were a waste of time and ingredients.
Rand Rand
[email protected]I followed the recipe exactly, but my patacones didn't come out crispy.
jmoala 101
[email protected]The patacones were bland and lacked flavor.
Metallioid
[email protected]I found the recipe to be a bit confusing, but the patacones turned out well in the end.
Mary Vanelkan
[email protected]The patacones were a bit too oily for my taste, but overall they were still good.
Adrian Chetty
[email protected]These patacones were easy to make and turned out great! I'll definitely be making them again.
Abel Bahago
[email protected]I made these patacones for a party and they were a hit! Everyone loved them.
DANIEL DAHOMA
[email protected]Love this recipe! The patacones were crispy and flavorful.
Chandra Bahadur Hamal
[email protected]These patacones were delicious! I followed the recipe exactly and they came out perfect.
Johanna s Nangolo
[email protected]I've made patacones a few times now, and I'm always happy with the results. They're so easy to make and they're always a crowd-pleaser.
Ak Barech
[email protected]My family loves patacones, and this recipe is our favorite. The plantains are crispy on the outside and soft on the inside, and the toppings are always a hit.
Andy Ackom
[email protected]First time making patacones last night. I used green plantains and they came out amazing! I'll definitely be making these again. Thanks for sharing!
TORGOM MANUKYAN
[email protected]These patacones were an absolute delight! The combination of sweet plantains and savory toppings was perfect.