Patacones
How do you make crispy patacones?
Peel the green plantains and cut them into pieces about 4 cm long. Lightly fry them until they change color and drain them. Flatten each piece while still hot with a tortilla press to form discs. Fry the patacones again on both sides until golden and crispy, remove excess oil, and salt to taste.
One of my favorite appetizers, not only because of their flavor, but also because of how simple they are to prepare. I love them because they are delicious on their own or with any kind of dip, such as guacamole, refried beans, pico de gallo, or really any accompaniment.
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Servings: Serves 4 people
Ingredients
- 5 green plantains
- Oil for frying
- Salt to taste
Instructions
Start by cutting off the ends of each plantain.
Make a slit down the center and carefully remove the peel completely from each one.
Cut them into 4 or 5 pieces, depending on the size of the plantain. Each piece should be 4 or 5 cm long.
Once all the pieces are ready, fry them little by little on all sides.
When you see that they change color, remove them and repeat until all the pieces are done. Place them on paper towels to drain the excess oil.
With the help of a tortilla press or a couple of plates, gently flatten each piece while still hot.
Leave them not too thin.
Fry them again on both sides until golden brown. The oil should not be extremely hot so they do not burn.
Remove them as they fry and place them on paper towels to absorb the excess oil. Sprinkle a little salt over the patacones.
Serve and enjoy with delicious pico de gallo, refried beans, or simply on their own, as they are also exquisite.
Enjoy your meal!
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- 5 green plantains
- Oil for frying
- Salt to taste