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home > recipes > appetizers > patacones
from Tipperary, Ireland 2 green plantains, use about 1 plantain per person for an appetizer and 1 plantain per 2 people for a side dish you can get about 5 patacones per plantain Canola oil for frying Salt to taste Crushed garlic, hot pepper powder, other seasonings if desired (all optional) 1. Peel the plantains, the easiest way to peel a green plantain is to make the lengthwise cut on one of the angles, the cut should be skin deep without touching the actual flesh of the plantain, then use the knife to raise the skin and peel it off. 2. Cut the plantains into thick slices, you can make straight cuts or slightly diagonal cuts. 3. Heat the canola oil over medium high heat in a frying pan use enough oil to almost cover the plantain slices or a deep fryer, temperature should be about 350 F, fry the plantains until they start to get yellow, but not golden. 4. Remove the plantains and place on paper towels to drain the oil. 5. Use a wood mortar and pestle (or the bottom of a glass jar or glass) to smash and flatten the plantains, do this gently to keep the slices from breaking, a few cracks is ok as long as the whole slice remains in one piece. 6. Sprinkle the plantain slices with salt and other seasonings (if using the raw garlic rub it on the slices). 7. Reheat the oil, temperature should be about 375 F and fry the plantains until golden on each side, about 1-2 minutes per side. 8. Remove from the oil, drain again on paper towels, and add additional seasoning if needed. 9. Serve warm as a side dish or as an appetizer with dipping sauces. Suggested dipping sauces: aji criollo or hot sauce, tree tomato hot sauce, chimichurri sauce, or cilantro aioli.

Patacones


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(posted August 4, 2010)

from Tipperary, Ireland

2
green plantains, use about 1 plantain per person for an appetizer and 1 plantain per 2 people for a side dish you can get about 5 patacones per plantain
Canola oil for frying
Salt to taste
Crushed
garlic, hot pepper powder, other seasonings if desired (all optional)

1.
Peel the plantains, the easiest way to peel a green plantain is to make the lengthwise cut on one of the angles, the cut should be skin deep without touching the actual flesh of the plantain, then use the knife to raise the skin and peel it off.

2. Cut the plantains into
thick slices, you can make straight cuts or slightly diagonal cuts.

3. Heat the
canola oil over medium high heat in a frying
pan use enough oil to almost cover the plantain slices or a deep fryer, temperature should be about 350 F, fry the plantains until they start to get yellow, but not golden.

4. Remove the plantains and place on paper towels to
drain the oil.

5. Use a wood
mortar and
pestle (or the bottom of a glass jar or glass) to smash and flatten the plantains, do this gently to keep the slices from breaking, a few cracks is ok as long as the whole slice remains in one piece.

6. Sprinkle the
plantain slices with salt and other seasonings (if using the raw garlic rub it on the slices).

7. Reheat the oil,
temperature should be about 375 F and fry the plantains until golden on each side, about 1-2 minutes per side.

8. Remove from the oil,
drain again on paper towels, and add additional seasoning if needed.

9. Serve warm as a side dish or as an
appetizer with dipping sauces.

Suggested dipping sauces: aji criollo or
hot sauce, tree
tomato hot sauce, chimichurri sauce, or cilantro aioli.



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