Paleo Patacones Food
AIR FRYER TOSTONES (TWICE AIR FRIED PLANTAINS)
Steps:
- With a sharp knife cut a slit along the length of the plantain skin, this will make it easier to peel. Cut the plantain into 1 inch pieces, 8 total.
- In a small bowl combine the water with salt and garlic powder.
- Preheat the air fryer to 400F.
- When ready, spritz the plantain with olive oil and cook 6 minutes, you might have to do this in 2 batches.
- Remove from the air fryer and while they are hot mash them with a tostonera or the bottom of a jar or measuring cup to flatten.
- Dip them in the seasoned water and set aside.
- Preheat the air fryer to 400F once again and cook, in batches 5 minutes on each side, spraying both sides of the plantains with olive oil.
- When done, give them another spritz of oil and season with salt. Eat right away.
Nutrition Facts : ServingSize 4 tostones, Calories 102 kcal, Carbohydrate 27 g, Protein 1 g, Sodium 250 mg, Fiber 2 g, Sugar 12 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.
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- Heat your fat of choice in a large dutch oven over medium heat until it reaches 325˚ F. (Yes, I recommend checking the temperature with your trusty thermometer.)
- In the meantime, cut the ends off of the plantains. Use a sharp knife to cut a shallow line down the length of each plantain, making sure you don’t cut into the fruit. Then, slice each plantain into three even pieces (about 2 inches in length).
- When the oil reaches 325˚F, carefully lower the plantains into the shimmering fat. The oil should immediately start bubbling around the plantains as soon as it comes in contact.
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