During our trip to Colombia, we learned how to make the perfect patacones from a professional cooker, now we want to share it with you.
You know that thing about the cherries, for patacones is just the same. How you can’t eat just one?
Fried plantains or patacones are the most common snack in Colombia and in most part of South America.
Patacones are delicious by itself or can be accompanied by a guacamole deep. They are so common in Latin America that are always included as a side dish in almost every “menu del dia”. In Ecuador, for example, people add them in their soup.
With its crunchiness, a mix of salty and sweet flavor and versatility, patacones are the most delicious snack we have ever tried. So irresistible.
HOW TO MAKE THE PERFECT PATACONES: COLOMBIAN MOST DELICIOUS SNACK
Fried plantains are made with green plantains. Do not use yellow or yellowish green. It will change the taste and consistency.
For more or less 12 big patacones
2 green plantains
Pro Tip: instead of plantains (which are not very common in Europe) you can use unripe bananas
Peel the plantains and cut them in 5 or 6 big pieces.
Peeling the plantains can be hard. The method we learned is to cut first each end and then carefully slice the skin down one side. Pay attention to not cut into the plantain itself.
After cutting the peel off gently remove it with the fingers.
Heat enough vegetable oil in a pan on medium heat. Deep fry plantain pieces until golden. Remove them from the pan and place onto a plate. Once finish frying all the pieces place one piece at the time on a wooden cutting board. Gently squeeze the piece with another flat surface.
Two wooden cutting boards work perfectly.
To prevent the patacones to stick onto the surface you can use two pieces of waxed paper or if you want to do it “Colombian style” use two pieces of plastic from a common plastic bag.
Flatten the plantain as much as you like, just gently to not break them.
The thinner you will do your patacones the crunchier they will be.
Place the discs in the hot oil again and fry until both sides are golden brown. Drain on a paper towel and sprinkle with salt.
The perfect patacones need to be served immediately but we loved them also cold.
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