Best Plantain Chips Patacones Recipes

PATACONES (FRIED GREEN PLANTAINS)

Steps:

• Peel the plantains and cut cross-wise into 1/2" slices
• In a medium heavy pot, add enough vegetable oil to cover the plantain slices and heat the oil over medium high heat.
• Add the plantain slices to the heated oil in a single layer. Fry for about 3 to 4 minutes per side. Carefully remove the plantains with a slotted spoon, and place them on a plate lined with paper towels to absorb excess oil.
• Let the patacones cool for 3 minutes. Then, place the plantains on a piece of plastic wrap and cover with another piece of plastic wrap. With a flat pot cover, press well on the pieces of plantain, flattening them to ¼" thickness.
• Dip each slice in salted water. Then using tongs add them back in the hot oil in a single layer (you may need to work in batches) and fry for an additional 3 minutes on each side. Be careful when you fry the soaked plantains, as droplets of water will cause the oil to splatter.
• Remove the patacones with slotted spoon and transfer them to a plate lined with paper towels to absorb oil, sprinkle with salt, to taste, transfer to a serving plate and serve hot with guacamole, tomato sauce or salsa.

PATACONES (FRIED GREEN PLANTAINS)

Steps:

• Place 4 cups warm water into a large bowl. Stir in about 1 tablespoon of salt. Set aside.
• Peel the plantains. (The easiest way to do this is to cut the ends off, then run your knife through the peel lengthwise on two sides - without piercing the actual flesh. Use the knife to get under the skin and peel it off.)
• Cut plantains crosswise into 1-inch thick pieces. Place in bowl of warm salted water. Let sit 15-20 minutes. (This step adds flavor & also gets rid of some of the starch from the plantains.)
• Heat oil over MEDIUM heat until the oil is glistening. You'll know it's hot enough when a small "tester" piece of plantain sizzles.
• Remove plantain pieces from the water & blot completely dry with paper towels.
• Place plantain pieces in the oil (don't crowd the skillet; it's better to do 2 batches if needed). Fry plantains 5-7 minutes, turning occasionally with tongs, until tender & just beginning to turn golden color.
• Remove plantain pieces with tongs to a flat, non-stick surface, such as a cutting board. For safety, remove pan from flame.
• Spray the bottom of a heat-proof glass tumbler or mug with non-stick cooking spray. Gently flatten each plantain piece to ~1/4" thickness. Small cracks are OK. Slide plantain off glass.
• Reheat oil over medium heat and return flattened plantains to hot oil. Fry 3-4 minutes, turning occasionally, until plantains are golden brown in color.
• Transfer plantains to a plate with a fresh paper towel, but DO NOT BLOT. Sprinkle with salt & serve immediately, with ketchup (optional).

PATACONES OR TOSTONES

Steps:

• Peel the plantains, the easiest way to peel a green plantain is to make the lengthwise cut on one of the angles, the cut should be skin deep without touching the actual flesh of the plantain, then use the knife to raise the skin and peel it off.
• Cut the plantains into thick slices, you can make straight cuts or slightly diagonal cuts.
• Heat the oil over medium high heat in a frying pan - use enough oil to almost cover the plantain slices - or a deep fryer, temperature should be about 350 F, fry the plantains until they start to get yellow, but not golden.
• Remove the plantains and place on paper towels to drain the oil.
• Use the bottom of a glass (or small bowl or a wood pestle) to smash and flatten the plantains, do this gently to keep the slices from breaking, a few cracks is ok as long as the whole slice remains in one piece. It is best to do this when they are still warm.
• Sprinkle the plantain slices with salt and other seasonings (if using the raw garlic rub it on the slices).
• Reheat the oil, temperature should be about 375 F and fry the plantains until golden on each side, about 1-2 minutes per side.
• Remove from the oil, drain again on paper towels, and add additional seasoning if needed.
• Serve warm as a side dish or as an appetizer with dipping sauces.
• Peel the green plantains, cut in half and place in pot with sufficient water to cover them.
• Bring the water to a boil and boil for about 25-35 minutes or until tender.
• Remove from the heat but the leave the plantains in the water.
• Cut the plantains in thick slices and gently flatten - as much as possible without cracking - with a wood mortar and pestle or the bottom of a glass.
• Sprinkle the flattened plantain slices with salt and seasonings.
• Heat the oil in large frying pan over high heat and cook the plantains until golden, about 2 minutes on each side.
• Transfer to a paper towel to drain the oil.
• Add additional salt and seasonings if needed and serve warm with dipping sauces or as a side dish.

PATACON

Steps:

• For the mojo: Combine the lime juice, green pepper, white onion, oil, garlic, japaleños, salt, and 1/3 cup of water in a medium bowl and whisk until the salt is dissolved.
• For the pork belly: Place the pork belly in the mojo and marinate for 1 hour.
• Bring 7 cups water to a boil in a large pot. Add the pork belly and cook for 45 to 50 minutes. Drain and let cool for 20 minutes.
• Deep-fry the pork belly until golden brown.
• For the patacon: Deep-fry the plantains until golden brown, about 7 minutes. Place the fried plantains on a table in a straight line. Place a cheesecloth on top and use a rolling pin to mash plantains. Cool for 30 minutes, then fry again before serving.
• For the rice: Bring 1 cup water to a boil in a saucepan. Stir in the rice and salt and reduce the heat to medium low. Cover and cook until the rice is tender, 15 to 20 minutes.
• For the guacamole: Scoop the avocado flesh into a low serving bowl and mash with a fork. Add the olive oil, lime juice, jalapeño and some cilantro; stir to combine. Season with salt and pepper.
• For the pico de gallo: Put the tomatoes, red onion, jalapeno, olive oil, lime juice and some cilantro in a mixing bowl; stir to combine. Season with salt and pepper.
• To assemble: Arrange the deep-fried pork belly on the patacon. Serve with a side of rice, guacamole and pico de gallo.

PLANTAIN CHIPS

Steps:

• Preheat 1-inch of oil in a deep sided skillet over medium-high heat to 360 degrees F.
• Using a mandoline or sharp knife, slice plantains into 1/8-inch thick ovals on the diagonal. Carefully add plantains to the oil in batches and fry until a tap with a metal spoon sounds hollow, about 1 minute. Remove to a paper towel-lined plate. Sprinkle lightly with lime zest, lime juice and salt. Transfer to a serving plate and serve.

PATACONES DE COLOMBIA (FRIED PLANTAINS)

Steps:

• Place a plate, upside-down, onto a work surface.
• Heat oil in a large skillet over medium heat. Fry plantain slices in the hot oil until slightly browned, 2 to 3 minutes per side. Transfer plantain slices using a slotted spoon onto the upside-down plate, reserving oil in the skillet. Place a second plate, right-side up, onto the plantains. Smash the plantain slices by gently pressing the top plate into the bottom plate.
• Place the smashed plantains in the hot oil and fry until browned, 2 to 3 minutes per side. Transfer fried plantains to a paper towel-lined plate and sprinkle salt over plantains.

PATACONES (FRIED PLANTAIN)

Steps:

• Peel Plantain, and cut it width wise into 3 or 4 pieces.
• I have found that the easiest way to peel the plantain is to cut roughly 1/4" off of each end of the plantain (the very tips), and then carefully, without cutting into the plantain itself, slicing the skin down one side.
• Once you have slit the skin on one side, you can gently pry the peel off with your fingers.
• Heat 1" of vegetable oil on medium heat until hot.
• Fry plantain pieces on both sides for about 3 minutes, or until the pieces are golden.
• When they are golden, remove from pan and place onto a plate covered with a paper towel.
• Flatten the fried plantain.
• I do this by placing the pieces one at a time between 2 pieces of waxed paper, and flattening with my hands.
• Be careful not to put too much pressure, or the plantain will stick to the waxed paper.
• Just gently flatten them till they are about 1/4" thick.
• Place in the hot oil again and fry until both sides are golden brown.
• Drain on paper towel covered plate (be sure to change paper towels in between the 2 fryings) and sprinkle with salt.
• Serve immediately.
• For an extra special treat, eat the patacones with a thin slice of queso blanco (salty white cheese) on top.

PATACONES (FRIED GREEN PLANTAINS) - PANAMá

Steps:

• Put the 4 cups warm water & ~1 Tbsp salt in a large bowl. Set aside.
• Cut ends from each plantain w/ a small, sharp knife, then cut lengthwise slit thru peel. Beginning at slit, pry off peel (getting your thumb between the peel & the plantain helps).
• Cut plantains crosswise into 1-inch thick pieces & place in bowl of warm salted water. Let sit 15-20 minute (This step adds flavor & also gets rid of some of the starch from the plantains.).
• Heat oil (enough so that it is about 1/2" deep) in a 10-12" heavy skillet over MEDIUM heat until the oil is just hot enough to sizzle when a small "tester" piece of plantain is added.
• Remove plantain pieces from the water & blot (completely) dry w/ paper towels.
• Place plantain pieces in the oil (do not crowd the skillet w/ plantains; do 2 batches if needed). Fry plantains, turning occasionally w/ tongs, until tender & just beginning to turn golden color, ~5-7 minutes.
• Remove plantain pieces w/ tongs to a flat (non-stick) surface. Spray the bottom of a glass tumbler or mug w/ non-stick cooking spray. Using gentle pressure, flatten each plantain piece to ~1/4" thickness. Slide glass off of plantain.
• Return flattened plantains to oil (over MEDIUM heat). Fry (turning occasionally w/ tongs) until plantains are golden brown in color, 3-4 minutes.
• Transfer plantains to a plate w/ a fresh paper towel, but DO NOT BLOT. Sprinkle w/ salt & serve immediately, w/ ketchup (optional).