Patacones de Colombia
Patacones are traditional Colombian twice-fried green plantains.Firm green plantains are cut into thick pieces and fried until softened.Each piece is flattened into a thin, round disk.The flattened plantains are fried again until golden and crispy.Salt and lime add a simple but delicious finishing touch.Serve them with Colombian meals, dips, seafood, meat, beans, or cheese.
Ingredients
- 2 large green plantains
- 3–4 cups vegetable oil, for frying
- 1 teaspoon salt, or to taste
- 1 lime, cut into wedges
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- Pinch of chili powder
Instructions
Choose the Plantains
- Select firm, completely green plantains.Avoid yellow or heavily ripened plantains because they contain more sugar and will produce a sweeter, softer result.
Peel the Plantains
- Cut off both ends of each plantain.Make a shallow slit lengthwise through the peel.Carefully remove the thick peel.
Cut into Pieces
- Cut each plantain into pieces approximately 1½–2 inches (4–5 cm) long.Try to keep the pieces similar in size so they cook evenly.
Heat the Oil
- Pour the oil into a deep, heavy skillet or frying pan.Heat it to approximately 325°F (165°C).The oil should be hot enough to fry the plantains gently without browning them too quickly.
First Fry
- Carefully place the plantain pieces into the hot oil.Fry for approximately 3–4 minutes per side.They should soften and become lightly golden but should not become deeply brown.
Remove and Drain
- Transfer the partially fried plantains to a plate lined with paper towels.Allow them to cool enough to handle.
Season
- Lightly sprinkle the flattened plantains with salt.You can also add a small amount of garlic powder or black pepper if desired.
Heat the Oil Again
- Increase the oil temperature to approximately 350–375°F (175–190°C).The higher temperature creates the crisp exterior characteristic of patacones.
Second Fry
- Carefully return the flattened plantains to the hot oil.Fry for approximately 2–3 minutes per side, or until golden brown and crisp.
Season Immediately
- Sprinkle with salt while they are still hot.The seasoning will adhere much better to the warm surface.
Serve
- Serve Patacones de Colombia immediately while they are hot and crisp.Pair them with Colombian dishes or your favorite toppings.
Notes
- Plantains: Use firm green plantains for traditional patacones.
- Peeling: Green plantains have a thick peel that can be difficult to remove; use a knife carefully.
- First fry: The goal is to soften the plantain rather than brown it heavily.
- Flattening: Press firmly but avoid breaking the plantain apart.
- Second fry: Higher heat creates the characteristic crisp texture.
- Salt: Season immediately after frying.
- Oil: Use an oil suitable for high-temperature frying.
- Serving: Patacones are best enjoyed immediately after cooking.