Plantain Snacks | Patacones | Tostones
INGREDIENTS
- Green plantains (You will make 4 or 5 patacones per plantain)
- Frying Oil
- Salt to taste
PREPARATION
Peel the plantain. Green plantains can be tough to peel: First, cut off the tips of the plantain at both ends. Then, using one of the plantain ridges as a guide, cut a slit into the plantain skin; about as deep as the plantain skin is thick. Use the slit to peel the skin off using your fingers
Cut the peeled plantain into equal pieces approximately 2 inches long. Each 2 inch section will become one 'patacón'
In a deep pan heat ~1" of oil
Fry the plantain pieces for 2-3 minutes, until they are golden yellow
Once they are golden, remove from the fry pan and place on top of napkins or paper towels to remove excess oil
Using a tostonera flatten each piece of fried plantain
Place the flattened piece of plantain in the hot oil again and fry until both sides are golden brown
Once they are golden, remove from the fry pan and again place on top of napkins or paper towels to remove excess oil
Sprinkle with salt to taste and serve
- Green plantains (You will make 4 or 5 patacones per plantain)
- Frying Oil
- Salt to taste
PREPARATION
Peel the plantain. Green plantains can be tough to peel: First, cut off the tips of the plantain at both ends. Then, using one of the plantain ridges as a guide, cut a slit into the plantain skin; about as deep as the plantain skin is thick. Use the slit to peel the skin off using your fingers
Cut the peeled plantain into equal pieces approximately 2 inches long. Each 2 inch section will become one 'patacón'
In a deep pan heat ~1" of oil
Fry the plantain pieces for 2-3 minutes, until they are golden yellow
Once they are golden, remove from the fry pan and place on top of napkins or paper towels to remove excess oil
Using a tostonera flatten each piece of fried plantain
Place the flattened piece of plantain in the hot oil again and fry until both sides are golden brown
Once they are golden, remove from the fry pan and again place on top of napkins or paper towels to remove excess oil
Sprinkle with salt to taste and serve