Ecuadorean recipe
How to make Patacones
The coast, and across Latin America
Thick slices of green plantain that are fried, flattened and fried again until crisp outside and soft inside. They are served with fish, ceviche, stews and rice dishes.
Ingredients
- 2 green (unripe) plantains
- Vegetable oil for frying
- Salt
- 1 lime, cut into wedges, to serve
Method
- Peel the plantains and cut them into slices about 3 cm thick.
- Heat 2 cm of oil in a frying pan over a medium heat and fry the slices for about 3 minutes on each side, until pale gold. Lift them out onto kitchen paper.
- Put each slice between two pieces of baking paper and press it flat with the bottom of a heavy cup or plate, to about 1 cm thick.
- Fry the flattened slices again in hot oil for 2 to 3 minutes on each side, until crisp and golden.
- Drain, sprinkle with salt and serve hot with lime wedges.
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In Puerto Rico and Cuba the same thing is called tostones. Ecuador, Colombia, Panama and Peru call them patacones.
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