Patacones
The Quirky Foodster Team
Ingredients
- Green plantains, peeled and cut into thick slices — 3
- Oil for deep frying
- Salt — to taste
Method
- Heat oil to 160°C (325°F) in a deep pan.
- Fry the plantain slices for 2–3 minutes per side until lightly golden but not fully crisp; drain.
- Flatten each piece using a plantain press or the bottom of a glass.
- Increase the oil temperature to 180°C (350°F).
- Fry the flattened plantains a second time for 2–3 minutes until deeply golden and crisp.
- Drain on paper towels and season with salt before serving.
Introduction: Twice-fried green plantain slices, flattened and crisped, a beloved crunchy Panamanian side dish.
Cultural Background: Patacones are found across Panama and much of the Caribbean and Central America, the plantain fried once, flattened, then fried again for a satisfyingly crisp exterior and soft interior.
Tips: The double-fry method is essential — the first fry cooks the plantain through, and the second crisps it. Flatten the plantains while still warm from the first fry, as they're easier to press at this stage.
Variations: Serve with a garlic dipping sauce (mojo) for extra flavour. Sprinkle with a little extra salt or a squeeze of lime just before serving.
Storage: Best eaten fresh; leftovers can be refrigerated for up to 1 day.
Reheating: Reheat in an oven at 200°C (400°F) for 8–10 minutes to restore crispness.
FAQs:
Q: Why fry the plantains twice?
A: The first fry cooks the plantain through, and after flattening, the second fry gives a crisp, golden exterior.
Q: What are patacones typically served with?
A: A garlic dipping sauce, or alongside a main dish like sancocho or ropa vieja.
- Green plantains, peeled and cut into thick slices — 3
- Oil for deep frying
- Salt — to taste
Please log in to leave a comment.