Patacones
Patacones are firm green plantains that have been fried, smashed, and fried again. They are a frequent addition to many native Panamanian cuisines. They are usually warm, salty, and slightly chewy, and especially delicious when piled high with meat, cheese, and local sauces. Peach Fuzz International's Patacones with Garlic Octopus, a flavor combination as wonderful as it sounds, is an upscale spin on the traditional classic.
Ingredients:
- 4 green plantains
- Oil
- Salt
Instructions:
- Plantains should be peeled and sliced into 1 to 1.5 inch (4 cm) pieces.
- Plunge for about 5 minutes into a heated frying oil, or until golden brown.
- Place them on paper towels after removing them with a slotted spoon.
- Use a tostonera, a wooden instrument for pressing the segments into flat circles, to flatten each cooked part.
- To make ¼ inch (5 mm) thick flat pancakes, flatten each piece of fried plantain between two boards lined with plastic wrap.
- In small batches, deep fry the plantain flat slices for about 4 minutes, or until they turn light golden. Using a slotted spoon, pick them up and set them on paper towels.
- Serve immediately with a pinch of salt.
