1
Peel Plantain, and cut it width wise into 3 or 4 pieces.
2
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.
3
Once you have slit the skin on one side, you can gently pry the peel off with your fingers.
4
Heat 1" of vegetable oil on medium heat until hot.
5
Fry plantain pieces on both sides for about 3 minutes, or until the pieces are golden.
6
When they are golden, remove from pan and place onto a plate covered with a paper towel.
7
Flatten the fried plantain.
8
I do this by placing the pieces one at a time between 2 pieces of waxed paper, and flattening with my hands.
9
Be careful not to put too much pressure, or the plantain will stick to the waxed paper.
10
Just gently flatten them till they are about 1/4" thick.
11
Place in the hot oil again and fry until both sides are golden brown.
12
Drain on paper towel covered plate (be sure to change paper towels in between the 2 fryings) and sprinkle with salt.
13
Serve immediately.
14
For an extra special treat, eat the patacones with a thin slice of queso blanco (salty white cheese) on top.
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