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
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.
TWICE FRIED PLANTAINS
Plantains are a member of the banana family, but catch them a little before they are ripe and they become a kid pleasing savory snack similar to French Fries. My 8 year old loved these, so we were pleasantly surprised when she gobbled them up. My daughter likes these sans sauce, but my Husband and I love them with Recipe #356610 This recipe is from Family Fun Magazine. Don't let all the steps scare you, they are very easy to make!
Provided by Leslie
Categories Lunch/Snacks
Time 45m
Yield 20 rounds
Number Of Ingredients 5
Steps:
- Cut off the ends of the plantain, then use a small knife to cut a slit along their natural ridges.
- Pry the skin loose, using a knife if necessary, and then pull it off.
- Cut the plantains crosswise into 1" rounds.
- Place them in a bowl with the water, salt, and garlic for 30 minutes.
- In a medium sized pot, or frying pan heat the oil to 325 degrees.
- Drain the plantain slices and pat with a paper towels.
- Fry a few rounds at a time, turning them occasionally until golden, not brown, and tender when pierced with a knife, about 5 minutes.
- Drain the cooked slices on paper towels and allow them to cool for at least 1 minute.
- Place the fried slices one by one between two pieces of waxed paper on a cutting board.
- Gently press each slice with a mllet or rolling pin into rounds approximately 1/3" thick and 2" in diameter.
- When all the slices are pressed, heat oil to 375 degrees, then refry the slices until golden brown and crispy on the outside, tender on the insdie, about 3 minute Drain the rounds on paper towel and sprinkle with salt, enjoy!.
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 Vegetable Side Dishes
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
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