Patacones (Fried Green Plantains)
Recipe: #12038
February 06, 2014
Categories: Banana, Appetizers, Carribbean, Central/South American, 5 Ingredients Or Less, Deep Fry, Gluten-Free, Kosher, Low Carbohydrate, Low Sodium No Eggs, Non-Dairy, Vegan, Vegetarian, more
"This is one of my favorite Costa Rican foods. You can find these made from plantains or from yucca. This is the plantain version. They are typically served with a refried bean "dip", but I also like them with chipotle sour cream (sour cream, salt to taste, chipotle pepper in adobo to taste, whizzed in a magic bullet)."
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (185.8 g)
- Calories 278.1
- Total Fat - 7.4 g
- Saturated Fat - 1.2 g
- Cholesterol - 0 mg
- Sodium - 7.3 mg
- Total Carbohydrate - 57.1 g
- Dietary Fiber - 4.1 g
- Sugars - 26.9 g
- Protein - 2.3 g
- Calcium - 5.4 mg
- Iron - 1.1 mg
- Vitamin C - 32.9 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Heat oil in a wok or Dutch oven until it registers 300°F on an instant read or deep-fry thermometer. Add plantains and cook, stirring occasionally, until cooked through, about 5 minutes. Transfer to a paper towel-lined plate.
Step 2
Line your cutting board with plastic wrap. Smash plantains under a plastic wrap-lined metal can or heavy skillet to roughly 1/8th to 1/4-inch thickness. Or, you can use a tortilla or patacón press.
Step 3
Heat oil up to 350°F to 375°F and return plantains to pot. Cook, stirring and flipping occasionally until golden brown and crisp.
Step 4
Transfer to a paper towel-line plate and immediately season with salt. Serve immediately with refried bean dip on the side.
Tips
No special items needed.
0 Reviews
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