Twice-Fried Plantain

4-6
Servings
75m
Prep Time
20m
Cook Time
1h 35m
Ready In


"Patacones, also known as tostones in Central America, are twice-fried rounds of green plantain. This makes a great appetizer and can be dipped in your favorite sauce - garlic sauce, mayo, barbeque, spicy ketchup..."

Original recipe yields 4-6 servings
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Nutritional

  • Serving Size: 1 (449.7 g)
  • Calories 259.4
  • Total Fat - 0.8 g
  • Saturated Fat - 0.3 g
  • Cholesterol - 0 mg
  • Sodium - 56.7 mg
  • Total Carbohydrate - 67.8 g
  • Dietary Fiber - 4.9 g
  • Sugars - 31.9 g
  • Protein - 2.8 g
  • Calcium - 13.5 mg
  • Iron - 1.3 mg
  • Vitamin C - 39.1 mg
  • Thiamin - 0.1 mg

Step 1

Slice the ends off of each plantain, then slice the unpeeled plantains crosswise into 1 1/2-inch wide circles.

Step 2

Place the plantain slices in a bowl of salted water to soak for 1 hour.

Step 3

After soaking, peel the plantain slices. If the peel does not come off easily, make a slit through the skin with a sharp knife, then peel it off. Place the peeled plantain slices on paper towels and pat dry.

Step 4

In a heavy skillet, heat 1 to 2 inches of vegetable oil to 350 F.

Step 5

Place plantain slices in the oil and cook until golden (the plantain should sizzle gently). Work in batches if necessary and drain on paper towels.

Step 6

Use the bottom of a glass or bottle to flatten the slices of plantain into disks about 1/3- to 1/2-inch thick.

Step 7

Return flattened plantains to the hot oil and fry until a deep golden brown. Drain on paper towels, and sprinkle generously with kosher salt.

Step 8

Serve plantain warm with aji sauce for dipping.

Tips & Variations


No special items needed.

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