April 23, 2020
"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..."
- 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
Slice the ends off of each plantain, then slice the unpeeled plantains crosswise into 1 1/2-inch wide circles.
Place the plantain slices in a bowl of salted water to soak for 1 hour.
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.
In a heavy skillet, heat 1 to 2 inches of vegetable oil to 350 F.
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.
Use the bottom of a glass or bottle to flatten the slices of plantain into disks about 1/3- to 1/2-inch thick.
Return flattened plantains to the hot oil and fry until a deep golden brown. Drain on paper towels, and sprinkle generously with kosher salt.
Serve plantain warm with aji sauce for dipping.
Tips & Variations
No special items needed.