One of the most popular staples in Latino cuisine is the plantain. You can cook them when they are green, when they are maduro (ripe) or when they are a little bit of both. Last week, as I had a bunch of leftover hogao, my girl and I decided to fry up some patacones (fried green plantains) to soak it all up. Patacones are simple to whip up and can be eaten as a side, especially with fish or also make for a great snack at any time of the day.
The flavour of the patacon will depend on the colour; the more yellow it is, the sweeter it will be and vice versa. When the plantain is fully mature and it’s yellow like a banana, it is used to make tajada (sweet plantain) which I will discuss another day.
Here’s the recipe we followed:
What you need:
2 Green Plantains
Oil for frying
1. Peel the plantains and cut crosswise into approximately 1″ slices
2. In a medium sized pot, add enough vegetable oil to cover half the slices and heat the oil over medium high.
3. In single layers, add the plantain slices and fry them until they are golden. This should take approximately 3-4 minutes.
4. Transfer the plantain slices to a plate lined with paper towels and let them cool for about 4 minutes.
5. Once the plantains have cooled off a little, place them in between a plastic bag (wrap works too) and flatten them using the bottom of a small pot. It is very important that you let them cool otherwise they will be really mushy and hard to flatten.
6. Return the plantain to the oil and fry for another 3 minutes on each side until they are golden brown. Do these in single layer batches.
7. Remove the patacones with a slotted spoon and let them cool on paper towels. Sprinkle a bit of salt and enjoy with hogao, guacamole or just straight up.