Twice-fried plantain chips

Twice-fried plantain chips

Patacones

By
From
South American Grill
Serves
8-12
Photographer
Bonnie Savage

Patacones are made by twice-frying rounds of unripe plantain. When cooked, plantain tastes similar to potato and when fried they have a lovely crunchy texture. Patacones are eaten in Ecuador, Colombia and Peru as well as Venezuela, where they are known as tostones. They can be eaten as a starter, seasoned simply with sea salt or can be served as a side to accompany grilled meats.

Ingredients

Quantity Ingredient
4 large green plantain bananas
vegetable oil, for frying

Method

  1. Peel the plantains using a small sharp knife and cut into 2.5 cm thick rounds.
  2. Pour enough vegetable oil into a large frying pan to come approximately 1.5 cm up the side of the pan. Heat the oil over medium–high heat and fry the plantain, in batches, for 2 minutes on each side, or until light golden. Remove from the oil using a slotted spoon and drain on paper towels.
  3. Place a few plantain rounds between two pieces of baking paper and press down to squash the rounds, using the base of a small saucepan or the palm of your hand (if they’re not too hot), to make flat discs.
  4. Reheat the oil over medium–high heat and re-fry the plantain discs, in batches, for 1–2 minutes, or until golden brown. Drain on paper towels. Season the plantain chips with sea salt and serve hot with grilled meats or on their own as a snack.
Tags:
South American Grill
Rachael
Lane
South American
Latin
grill
bbq
barbecue
barbeque
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