Best 3 Patacones De Colombia Fried Plantains Recipes
**Patacones de Colombia: Crispy and Addictive Fried Plantains**
Crispy on the outside, soft and fluffy on the inside, patacones de Colombia are twice-fried green plantains that are a beloved street food and side dish in Colombia and many other Latin American countries. These savory and satisfying fritters are made by flattening green plantains, frying them until golden brown, smashing them until they are flat, and then frying them again until they are crispy. The result is a delicious and addictive snack that can be enjoyed on its own or served with a variety of dipping sauces, such as hogao, guacamole, or salsa. Our collection of patacones recipes offers a variety of options to suit your taste and preferences, including traditional Colombian patacones, vegetarian patacones made with green bananas, and unique variations such as patacones rellenos (stuffed patacones) and patacones con queso (patacones with cheese). Whether you're a seasoned cook or just starting out, our recipes will guide you through the process of making perfect patacones every time. So gather your ingredients, heat up your oil, and get ready to experience the crispy, flavorful goodness of Colombian patacones!
PATACONES DE COLOMBIA (FRIED PLANTAINS)
These are fried plantains that have been smashed and fried a second time. It is essential you use very ripe plantains. This recipe is straight from my Colombian mother-in-law. Enjoy!
Provided by kat
Categories Side Dish Vegetables
Time 20m
Yield 3
Number Of Ingredients 3
Steps:
- Place a plate, upside-down, onto a work surface.
- Heat oil in a large skillet over medium heat. Fry plantain slices in the hot oil until slightly browned, 2 to 3 minutes per side. Transfer plantain slices using a slotted spoon onto the upside-down plate, reserving oil in the skillet. Place a second plate, right-side up, onto the plantains. Smash the plantain slices by gently pressing the top plate into the bottom plate.
- Place the smashed plantains in the hot oil and fry until browned, 2 to 3 minutes per side. Transfer fried plantains to a paper towel-lined plate and sprinkle salt over plantains.
Nutrition Facts : Calories 105.2 calories, Carbohydrate 19 g, Fat 3.9 g, Fiber 1.4 g, Protein 0.8 g, SaturatedFat 0.6 g, Sodium 54.1 mg, Sugar 8.9 g
PATACONES (FRIED GREEN PLANTAINS)
Patacones or Tostones are made from green plantains peeled and cut cross-wise. Patacones are fried twice. Patacones are served in restaurants all over Colombia as a side dish for fish dishes or as an appetizer with guacamole, hogao (tomato and onion sauce) or ají (hot salsa).
Provided by Erica Dinho
Categories Side Dish
Time 18m
Number Of Ingredients 3
Steps:
- Peel the plantains and cut cross-wise into 1/2" slices
- In a medium heavy pot, add enough vegetable oil to cover the plantain slices and heat the oil over medium high heat.
- Add the plantain slices to the heated oil in a single layer. Fry for about 3 to 4 minutes per side. Carefully remove the plantains with a slotted spoon, and place them on a plate lined with paper towels to absorb excess oil.
- Let the patacones cool for 3 minutes. Then, place the plantains on a piece of plastic wrap and cover with another piece of plastic wrap. With a flat pot cover, press well on the pieces of plantain, flattening them to ¼" thickness.
- Dip each slice in salted water. Then using tongs add them back in the hot oil in a single layer (you may need to work in batches) and fry for an additional 3 minutes on each side. Be careful when you fry the soaked plantains, as droplets of water will cause the oil to splatter.
- Remove the patacones with slotted spoon and transfer them to a plate lined with paper towels to absorb oil, sprinkle with salt, to taste, transfer to a serving plate and serve hot with guacamole, tomato sauce or salsa.
Nutrition Facts : Calories 55 kcal, Carbohydrate 14 g, Protein 1 g, Fat 0.2 g, Sodium 2 mg, Fiber 1 g, Sugar 8 g, ServingSize 1 serving
PATACONES (FRIED PLANTAIN)
I learned how to make this from my Colombian mother-in-law. They are very simple to make, and taste great. They taste best when they are hot out of the skillet. We eat them a lot for breakfast, along with either fried eggs or scrambled eggs with tomatos and onion. They also make a great side dish.
Provided by SlipC
Categories Breakfast
Time 25m
Yield 16 Patacones
Number Of Ingredients 3
Steps:
- Peel Plantain, and cut it width wise into 3 or 4 pieces.
- I have found that the easiest way to peel the plantain is to cut roughly 1/4" off of each end of the plantain (the very tips), and then carefully, without cutting into the plantain itself, slicing the skin down one side.
- Once you have slit the skin on one side, you can gently pry the peel off with your fingers.
- Heat 1" of vegetable oil on medium heat until hot.
- Fry plantain pieces on both sides for about 3 minutes, or until the pieces are golden.
- When they are golden, remove from pan and place onto a plate covered with a paper towel.
- Flatten the fried plantain.
- I do this by placing the pieces one at a time between 2 pieces of waxed paper, and flattening with my hands.
- Be careful not to put too much pressure, or the plantain will stick to the waxed paper.
- Just gently flatten them till they are about 1/4" thick.
- Place in the hot oil again and fry until both sides are golden brown.
- Drain on paper towel covered plate (be sure to change paper towels in between the 2 fryings) and sprinkle with salt.
- Serve immediately.
- For an extra special treat, eat the patacones with a thin slice of queso blanco (salty white cheese) on top.
Tips:
- Choose green plantains for making patacones. Green plantains are less ripe and have a higher starch content, which makes them ideal for frying and flattening into crispy rounds.
- Peel the plantains carefully to avoid any blemishes or bruises on the flesh. Use a sharp knife to make a slit down the length of the plantain and then use your fingers to peel the skin away from the flesh.
- Slice the plantains into 1-inch thick rounds. The thickness of the rounds will determine the thickness of your patacones.
- Fry the plantain rounds in hot oil until they are golden brown and crispy on both sides. Use a slotted spoon to remove the plantain rounds from the oil and drain them on paper towels.
- Flatten the plantain rounds with a mallet or a heavy skillet until they are about 1/4-inch thick. Be careful not to flatten them too thin or they will break.
- Fry the flattened plantain rounds again in hot oil until they are crispy and golden brown on both sides. Drain them on paper towels before serving.
- Serve patacones with your favorite dipping sauce, such as guacamole, salsa, or sour cream.
Conclusion:
Patacones are a delicious and easy-to-make Colombian snack or side dish. They are crispy, flavorful, and can be served with a variety of dipping sauces. With just a few simple ingredients and a little bit of time, you can enjoy this tasty treat at home.
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