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Patacones, simply put, are twice fried green plantains. Discs of plantain are fried , then flattened and fried again to a crisp texture. Whether you call them tostones, platano frito , or divine crispy goodness – they are super fun to make and eat. They are also easy, almost very easy to make.
If you like deep frying, you will love this recipe.
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Pro tip :- Make different kinds of toppings and serve the patacones as a party appetizer to feed a large crowd. Since these can be served hot or at room temperature, they are perfect as a side dish or a snack. I made a cilantro based condiment. The columbian aji picante being my source of inspiration.
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Late Summer Latin American Cuisine!
Cocktails- Brazilian Caipirinha Cocktail – That Skinny Chick Can Bake
- Easy Peruvian Pisco Sour Cocktail – The Wimpy Vegetarian
- Patacones – Colombian Plantain Chips – SpiceRoots
- Chorizo Empanadas – The Red Head Baker
- Grilled Citrus Chicken with Spicy Basil Chimichurri – From a Chef’s Kitchen
- Steak Adobo Tacos – Karen’s Kitchen Stories
- Citrus-Marinated Pork Chops with Hatch Chile – Beyond Mere Sustenance
- Quick Mexican Pickled Onions and Carrots – Shockingly Delicious
- Venezuelan-Style Black Beans (Caraotas Negras) – Sarah’s Cucina Bella
- Easy Restaurant-Style Mexican Rice – The Heritage Cook
- Easy Tres Leches Cake – Clandestine Cake Club
- Chocotorta – Argentinian Chocolate Cake – Creative Culinary
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Patacones
Columbian dish of fried plantains
Ingredients
- 2 Green Plantains
- 1 pinch salt
- 2 C oil for frying
Instructions
Peel the plantains and cut each into 1 to 1½-inch sections.
Heat oil. Put the plantains into hot frying oil and cook until golden brown.Remove them with a slotted spoon and place onto a cooling rack.
Flatten each fried portion with the base of a glass or by placing the plantain in between two wooden boards. The idea is to flatten each round to obtain ¼-inch thick flat pancake.
Deep fry the plantain flat coins, in small batches, until golden and crisp.
Serve with toppings of your choice.