Making Patacones

Plantains, or its Spanish name platanos, are a typical ingredient found in many Latin American and Caribbean cuisines. It also the central caloric intake of many West African diets, and an important commodity in Asia, a diffusion that came to the eastern hemisphere during the Columbian Exchange. Many love the taste of it, given its bold sweet and savory taste that has a crisp and crunch to it. The best thing about plantains is that they are an incredibly versatile ingredient that can be made as a snack, side dish, and even for dessert.

 In the supermarket many pass by it because of its unfamiliarity when raw, and primarily because most are clueless on how to cook it. It is rather simple, an ingredient that is easy to prepare and will impress and satisfy every diner.

 Last weekend, on my trip to Washington D.C., we thought making patacones would be a perfect snack for movie watching on a Saturday night. Patacones are a Latin American common side dish made of flat fried plantains that resemble almost like thick chips. And so, with a couple of extra-long green bananas, we made this typical fried snack.

 

Patacones

I like to eat my patacones hot and freshly fried with a little bit of Tabasco sauce and dark refried beans. However, dips and side dishes are unlimited. Many use patacones to eat ceviche, while others prefer them simple, with just a little salt. Other common dips include ketchup, and guacamole.

Ingredients

2 ripe plantains

Vegetable oil

Salt

Directions

Fill a pan up to 1/4^th of vegetable oil and heat on high heat. In the meantime, peel plantains and cut into 1-inch rounds.

When the oil is hot, carefully fry plantains on both sides for 2 minutes total. Remove and place on paper towel to drain excess oil.

Put plantain round in a flat surface (I use a cutting board) and with the bottom of a glass, or other flat surface, press over the plantain until flat and about ½-inch thick.

Transfer flat plantain back to the oil and fry until golden brown. Remove with slotted spoon and drain excess oil. Season with salt and serve with desired dippings.