Fried patacones are a culinary delight that capture the essence of Latin American street cuisine, bringing a burst of flavor and crunch in every bite. These savory plantain discs, skillfully fried to golden perfection, have a unique texture that complements a variety of toppings and dips. Whether you’re new to the world of patacones or a seasoned fan, this recipe will guide you through creating a delicious and authentic dish that’s perfect for sharing.
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Growing up in a bustling kitchen, my grandmother often made this delightful snack. Her hands deftly peeled and sliced plantains, expertly flipping them in hot oil with a wink and smile. The kitchen filled with the aroma of crispy plantains, a smell that still transports me back to those joyful, busy Sundays. Now, I carry on the tradition, sharing this cherished recipe with family and friends, ensuring the legacy of love-infused patacones continues.
Why You’ll Love This Recipe
This recipe for patacones is more than just a simple snack; it’s a bridge to culture and tradition. Each bite is loaded with crispy texture and a subtle sweetness, offering a perfect canvas for creative toppings. You’ll love its practicality; the steps are straightforward, no fancy equipment needed — a perfect treat for impromptu gatherings. Moreover, patacones cater to various palates, being vegan-friendly without compromising on flavor, making them a versatile addition to any meal or snack platter.
Ingredients Notes
To create the most authentic patacones, the main ingredient you need is green plantains. Opt for firm, unripe plantains that are slightly green with a hint of yellow. Avoid fully yellow or blackened plantains as these are too ripe and will not yield the desired crispy texture. Traditionally, these are fried twice to reach extraordinary crunchiness, but coconut oil or olive oil can be used for a slightly healthier twist without compromising the rich flavor.
Recipe Steps
Step 1
Begin by peeling the plantains. This can be a bit tricky due to their tough outer skin. Cut off the ends and make a vertical slit down the side of each plantain with a knife. Use your thumbs to pry open the skin and remove it.
Step 2
Next, slice the plantains crosswise into 1-2 inch thick rounds. The thickness is crucial as they need to be substantial enough to hold up during frying and slight mashing. The size will help in achieving the perfect balance of crunchy edges and soft interiors.
Step 3
Heat oil in a large skillet over medium-high heat. Once the oil shimmers and is hot, carefully add the plantain pieces. Fry each side for about 3-4 minutes until they begin to turn golden and slightly soft. Drain them on paper towels to remove excess oil.
Step 4
For the second fry, flatten the fried plantain slices between two sheets of parchment paper or with a tostonera. Push down until they are about half their original thickness, being careful not to break them apart.
Step 5
Return the flattened slices to the hot oil for a second fry, flipping occasionally, for another 3 minutes until they reach a deep golden brown and are crisp. Drain on paper towels again and sprinkle immediately with sea salt.
Storage Options
If you have any leftovers of your patacones, they can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze the fried, flattened plantain slices before their second fry. When you’re ready to enjoy them again, simply thaw and deep fry as per the normal steps. Reheat in an oven to maintain their crispy texture.
Variations & Substitutions
Patacones are incredibly adaptable. For a healthier twist, consider baking the plantains instead of the traditional double frying method. Simply brush them with oil and bake at 400°F until golden. Additionally, for a flavor kick, experiment with spices like cayenne or paprika in your seasoning. When oil isn’t accessible, sautéing in a non-stick pan to a crisp can be a great alternative.
Serving Suggestions
Patacones are very versatile and can act as a base for numerous toppings. Serve them as an appetizer topped with smashed avocado, fresh salsa, or as a side to seafood dishes and grills. They’re perfect at any party or barbecue, providing a crunchy counterpart to salads and slaws.
Frequently Asked Questions
Can I make patacones without frying? Yes, you can bake them instead. While the texture will be slightly different, baked patacones are still delicious. Simply preheat your oven to 400°F, lightly brush your plantain discs with oil, and bake until crispy.
What’s the best oil for frying patacones? Traditional recipes call for vegetable or palm oil. However, for a healthier option, you can use coconut or avocado oil. These oils maintain high smoke points, retaining flavor integrity and providing additional aroma to your patacones.
How do I keep patacones from becoming too hard? It’s important to monitor the first fry closely, ensuring the plantains are just tender when being flattened. Over-frying during the initial stage may result in a hard texture. Keep temperatures moderate and ensure consistent thickness for even cooking.
Fried Patacones Recipe
Ingredients
Main Ingredients
- 2 pieces green plantains peeled and cut into 1-inch slices
- 1 cup vegetable oil for frying
- 1 teaspoon salt to taste
Instructions
Preparation Steps
- Heat the vegetable oil in a deep skillet over medium heat.
- Fry the plantain slices in batches until lightly golden, about 3 minutes per side.
- Remove from oil and drain on paper towels. Flatten each slice using a wooden spoon or flat surface.
- Return flattened slices to the oil and fry again until crispy and golden brown, about 2 more minutes per side.
- Season with salt and serve immediately.
