Fried, Delicious Plantain Patties (A.k.a. Patacones)
Crave something fried and delectable? If you haven't dived into the world of patacones, or tostones, or platanos – I'm telling ya, you've been missing out, my friend! These golden, crunchy, fried green plantain fritters are more addictive than a bag of chips and they're a breeze to whip up at home.
No need for frills. A quick dunk in a bath of garlic salt water and a gentle squash before their second fry is the secret to patacones' unmatched crunch and flavor. Just make sure you buy starchy green plantains; ripe black plantains are better roasted or sautéed.
Savory these bite-sized nuggets as a snack or a side, or use them as a base for a meal, just like you'd use a piece of toast or a tortilla. Pair them with your preferred sauces and condiments, like chimichurri, mojo, sour cream, hogao, or whatever floats your boat.
Want to see the patacone-making process in action? Check out a video demo. Curious about their history and roots? dug up some info for you.
What's in the Box:
- Green plantains (depending on how many patacones you want to make)
- Vegetable or canola oil (for frying)
- 1 1/2 cups water
- 4 cloves garlic, minced
- 1 tablespoon salt, plus extra for seasoning
- 2 teaspoons garlic powder for seasoning
- Chimichurri, mojo, sour cream, or other dipping sauce for serving
Let's Get Cooking:
- Peel the plantains. Use the tip of a knife to slice along the length of the plantain, following one of the lines, and use your fingers to loosen and remove the skin.
- Cut the plantains into pieces, about 1 1/2 inches thick.
- Fill a Dutch oven or heavy pot about 1/3 of the way with oil and heat over medium until the oil is hot.
- Combine the water, minced garlic, and salt in a small bowl.
- Gently drop the plantain slices into the hot oil and fry until they turn a slightly darker color (yellowish), around 4 minutes per side. Transfer to a paper towel-lined bowl and let them cool for a bit.
- Flatten each fried plantain piece using a tortilla maker, folded parchment paper, and a small plate, or place them between books for a couple of minutes until flattened.
- Dip the flattened plantain coins in the garlic water and gently shake off the excess.
- Check the oil temperature, adjust if needed, and fry the flattened plantains in batches until crispy, around 1-2 minutes per side. Drain on paper towels.
- Season the fried plantain coins with garlic powder and salt before serving.
- Pair with your favorite sauces and enjoy!
Bonus:
- Interested in the history and origin of patacones? Check out this enrichment data
Origin of Patacones (Fried Green Plantains)
Patacones, or tostones, share a name with Colonial Era Spanish and Portuguese silver coins, which were flat and round, similar to the shape of the fried plantains. The dish's preparation and name likely originated in the Caribbean, reflecting the interchange of culinary practices during colonial times.
Today, similar dishes are enjoyed across Latin America and the Caribbean, such as tostones in the Dominican Republic and Cuba. The practice of frying green plantains represents a blend of cultural influences, a testament to the rich culinary heritage of the regions where they are enjoyed.
- The recipe includes green plantains for making patacones, a fried and crunchy dish originating from the Caribbean.
- After the initial frying, the patacones are flattened, then dipped in garlic water and fried again to achieve their unmatched crunch and flavor.
- Nutritional information for patacones can be found by considering the ingredients like green plantains, oil, and minerals from the garlic.
- To learn more about the history and origins of patacones, additional resources are provided, revealing its ties to colonial-era Spanish and Portuguese silver coins.
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