Patacones (or tostones) are twice-fried inexperienced plantain slices which can be crispy on the skin and mushy on the within. They’re served as a aspect dish with most meals in Costa Rica, however they could be a scrumptious appetizer.
Their crispy texture and impartial taste enable them to adapt to all kinds of mixtures, making every chew a singular expertise.
Historical past of patacones (tostones)
Patacones or tostones are a consultant meals within the Caribbean and a few Latin American nations. The preparation consists of utilizing one in every of their most typical fruits, referred to as plantains, a staple in lots of tropical areas.
It’s troublesome to know the precise birthplace, some consider them to have originated within the area of Central and South America, notably in nations like Colombia, Venezuela, and the Dominican Republic.
At present, patacones are a beloved a part of the delicacies in numerous nations, every including its twist to the preparation and serving of this tasty deal with.
Components
The components in patacones or tostones are pretty simple.
- Inexperienced plantains: Inexperienced plantains have the next starch content material than ripe (yellow or dappled brown) plantains. When the fruit is inexperienced, it’s onerous. They are often stored within the fridge till you’re prepared to make use of them.
- Vegetable oil for deep frying
- Salt
How you can put together patacones
To organize patacones, you begin by heating your frying oil to medium-high warmth.
Whereas the oil is heating, it’s time to peel and lower the plantains into chunks. Additionally, you will need to put together a cooling rack with paper towels and get out a small plate.
When the oil is prepared, fry the plantains in batches for about 3 minutes, being cautious to not over-crowd the oil. As soon as they’re golden, drain them on the paper towel-lined cooling rack.
Then, as soon as they’re cool to the contact, smash them between a slicing board and a small plate.
As soon as smashed, return the plantains to the oil and fry once more till golden brown.
After they attain the specified colour, take away plantains from the oil, place them to empty on the cooling rack, and sprinkle with salt.
How you can serve patacones
Patacones are crispy, salty, and nice on their very own.
In Costa Rica, they’re generally served with refried beans, guacamole, or pico de gallo.
In different Caribbean nations, they’re served with fried fish or ceviche.
One other scrumptious and easy approach is to eat them with a splash of contemporary lime.
Variations
Some folks prepare dinner the plantains in water till the skin is tender, however the middle continues to be agency. Then they smash them and fry them till crisp.
In different nations, the smashed plantains are soaked in salt water, and spices to present them additional taste.
Nonetheless others do the entire course of within the oven, brushing them with oil. Personally, I believe these come out as crispy because the fried ones.
How you can peel inexperienced plantains
To peel inexperienced plantains, make a lengthwise lower down the middle of the plantain peel and on the perimeters, however not too deep.
Then, use your fingers to open the peel alongside the cuts and take away it.
For greatest outcomes, you can also make the cuts after which let the plantain soak in chilly water for a couple of minutes.
How you can clear your arms after working with inexperienced plantains
Generally inexperienced plantains give off a sticky substance if you peel them and it’s fairly troublesome to take away with simply cleaning soap and water.
To take away it simply, rub your arms completely with cooking oil and a teaspoon of desk salt.
How you can retailer tostones or patacones
These are greatest eaten immediately. Like every fried meals, they lose their crispiness the longer they sit.
Prep Time
10 minutes
Prepare dinner Time
6 minutes
Complete Time
16 minutes
Components
- 2 cups vegetable oil
- 3 inexperienced plantains
- Salt to style
Directions
- Warmth the oil to medium-high warmth in a medium-sized pot (for about 4 to five minutes earlier than utilizing).
- Put together a cooling rack with paper towels, and get out a small plate.
- Peel the plantains by making a lengthwise lower down the middle of the plantain and on the opposite 3 sides, however not too deep. Use your fingers or the tip of a dinner knife, open the peel alongside the cuts, and take away it.
- Minimize every plantain into 8 rounds (slices).
- Fry the plantain items in batches for about 3 minutes, and drain them on the paper towel-lined cooling rack.
- As soon as they’re cool to the contact, smash them between a slicing board and a small plate.
- Return the plantains to the oil and fry till golden brown.
- Take away plantains from the oil, drain on the paper towel-lined cooling rack, and sprinkle with salt.
- Serve heat with refreid beans, guacamole, and pico de gallo.
Vitamin Info:
Yield:
6
Serving Dimension:
4 patacones
Quantity Per Serving:
Energy: 782Complete Fats: 73g
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Lizet is Bolivian and lives in Paraguay. Via buddies and journey she has developed her love of meals. From Africa to Asia, Europe to the Americas, there may be at all times one thing new to strive if you come to dinner. You’ll find extra of Lizet’s tasty creations on her web site ChipaByTheDozen.com. You may also discover her on Instagram and Fb.
