March 29, 2016

Patacones - Recipe

While in Panama earlier this year I came across a simple side dish known as Patacones, and my boyfriend whom is Panamanian was able to teach me how to make them.
First of all, you do want green plantains or ones where the peel isn't mostly black in color. If you peel the plantain and the inside has a peachy tint to it rather than a white-yellow color than it is probably too ripe in which case the patacone will be on the mushy side, where as it should be a bit hard and crisp after cooking. My boyfriend recommends using vegetable oil with this recipe, and I like using it with this because it seems to give the patacones a nice buttery flavor. I also like to heavily salt the plantains before cooking because in my opinion it tastes less bland and more appetizing, although in Panama it tends to be more on the bland side but to each their own.

Plantains, green
Vegtable Oil

Cut the ends off the plantain. Cut down into the peel along the center (long ways) of the outer curve of the plantain. Use your fingers to peel back and remove the peel from the plantain (it can be a bit hard but don't be discouraged). Slice the plantain into about 3/4-inch thick cuts. Liberally season the plantain slices on both cut sides with salt according to taste.

Add about a 1/2 inch of the oil in a small pan and heat the oil on a medium-high heat setting. Once the oil is heated place the plantain slices in the pan on the flat cut side of the plantain (you should hear it sizzle when placed into the hot oil). After about 3 minutes flip the slices over and continue cooking another 3 minutes. Remove the slices from the oil and press the slices flat (you can use the bottom of a flat glass/cup, or a tool made for pressing patacones) til they're about a 1/2 inch thick. Once they're all pressed place the flattened plantains back into the hot oil to cook 3 minutes or until golden (you do not need to flip them over). Set the patacones on a paper towel to remove excess oil. These are best served hot.

No comments: