Patacones: Ecuadorian Fried Plantains Recipe
Plantains are the starchy cousins of bananas. Originally from Southeast Asia, today plantains are grown all over the world and are common in dishes from West and Central Africa, the Caribbean islands, Central, and South America. Green plantains, peeled, sliced, fried, squished and fried again, go by the name of Patacones (Pa-ta-cone-nays) in Ecuador. Sprinkled with salt, they taste a bit like french fries but have more fiber, vitamin A, and magnesium. Try them with mayo ketchup or your favorite sauce for dipping!
Ingredients
Cut off the ends of each plantain. Cut each plantain into two halves. Cut a slit along the inside curve of each half and pry the peel from the plantain using the help of your knife when needed. A ripe yellow plantain is easier to peel than a green one.
Slice each plantain into quarter-inch coins.
Add oil to your pan. There should be enough to cover the plantain slices when you add them. Bring the pan and oil up to medium-high heat.
Once the oil is hot, begin adding the plantain slices. Do not let the slices overlap. Fry each batch for 2 minutes. Remove from heat. Squish each slice with a large spatula, jar, or cup. Fry the pressed slices for a second time and then transfer to a paper towel-lined dish to drain. Season plantain slices with salt. Patacones should be crispy on the outside and soft on the inside.
Ingredients for this recipe can be found at:
Ecua Fresh
6909 Castor Avenue
(215) 516-5896
El Amanecer
6374 Castor Avenue
(215) 744-3517
Don Pedro Meats & Market
6010 Castor Avenue
(215) 617-8922
Ingredients
- 2 yellow plantains
- oil for frying
Cut off the ends of each plantain. Cut each plantain into two halves. Cut a slit along the inside curve of each half and pry the peel from the plantain using the help of your knife when needed. A ripe yellow plantain is easier to peel than a green one.
Slice each plantain into quarter-inch coins.
Add oil to your pan. There should be enough to cover the plantain slices when you add them. Bring the pan and oil up to medium-high heat.
Once the oil is hot, begin adding the plantain slices. Do not let the slices overlap. Fry each batch for 2 minutes. Remove from heat. Squish each slice with a large spatula, jar, or cup. Fry the pressed slices for a second time and then transfer to a paper towel-lined dish to drain. Season plantain slices with salt. Patacones should be crispy on the outside and soft on the inside.
Ingredients for this recipe can be found at:
Ecua Fresh
6909 Castor Avenue
(215) 516-5896
El Amanecer
6374 Castor Avenue
(215) 744-3517
Don Pedro Meats & Market
6010 Castor Avenue
(215) 617-8922
