Twice-Fried Plantain
Recipe: #34747
April 23, 2020
Categories: South American, Gluten-Free, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Sugar-Free Vegan, Vegetarian, more
"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 is 4-6 servings
Ingredients
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 by Step Method
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
No special items needed.
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