Colombian recipe
How to make Patacones
All over Colombia
Slices of green (unripe) plantain, fried, flattened and fried again until crisp. They are served with fish, soup or as a snack, sometimes topped with hogao, a tomato and onion sauce, or shredded beef.
Ingredients
- 2 large green (unripe) plantains
- Vegetable oil for shallow frying, about 2 cm deep
- Salt
- Lime wedges, to serve
Method
- Cut off both ends of the plantains, make a long cut along the skin and peel it off. Cut the plantains into pieces about 3 cm thick.
- Heat the oil in a deep frying pan over a medium heat. Fry the pieces for about 3 to 4 minutes on each side, until pale gold but not brown. Lift them out onto kitchen paper.
- Put each piece between two sheets of baking paper and press it flat with the bottom of a heavy mug or a plate, to about 1 cm thick.
- Turn up the heat a little and fry the flattened pieces again for 2 to 3 minutes on each side, until crisp and golden.
- Drain on kitchen paper, sprinkle with salt and serve hot with lime wedges.
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In Colombia they are sometimes called patacón pisao, squashed plantain. In Puerto Rico and Cuba the same dish is called tostones.
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