Por
Master Receita Solta
"Patacones are traditional snacks from Central America and Northern South America, made from thick slices of green plantain fried, flattened, and fried again until golden. It is worth preparing for the crunchy texture of the golden crust combined with the salty internal softness, ideal for snacking with sauces."
- Corte as bananas-da-terra bem verdes em cilindros grossos de 4 cm para renderem discos carnudos e estruturados. - Frite na primeira etapa em óleo em temperatura média por 5 minutos para cozinhar o interior até amaciar o amido. - Achate cada rodela morna com uma tábua ou fundo de copo firme e volte imediatamente ao óleo quente para pururucar.
Peel the plantains and cut them into slices about 4 cm thick.
Heat the oil in a deep pan over medium heat.
Fry the banana slices for approximately 5 minutes or until golden brown.
Remove the bananas from the pan and place them on paper towels to absorb excess oil.
With a flat bottom, mash each fried slice until they are thinner and flattened.
Return the mashed bananas to the hot oil and fry again for about 3-4 minutes, until they are very golden and crispy.
Remove the patacones from the pan, place on paper towels, and sprinkle with salt to taste.
Serve hot with side dishes of your choice.
Encontramos os melhores utensílios e ingredientes para você preparar Delicious Patacones: An Explosion of Flavor com perfeição.
Como Associado Amazon, o Receita Solta recebe por compras qualificadas feitas atraves deste link.
- Patacones recheados (cesta de patacón): amasse as rodelas dentro de um espremedor de limão para moldar conchinhas e recheie com carne louca. - Patacones com queijo gratinado: cubra os patacones já crocantes com queijo muçarela ou queijo costeño e leve ao forno para derreter. - Patacones aromatizados com alho (al mojo): mergulhe os discos achatados rapidamente em água com alho e sal antes da segunda fritura.
- Green plantain: use long green plantain; avoid any banana that has already started ripening. - Vegetable oil: use corn, cottonseed, soybean oil, or clarified lard with a high smoke point. - Pure salt: replace with salt seasoned with dehydrated garlic, lemon pepper, or finely ground cayenne pepper.
Consume preferably at the moment of frying, when the texture is at the peak of crispiness. If there are leftovers, keep in a ventilated container for up to 12 hours and reheat in the air fryer at 190 ºC for 3 minutes.
Freeze the already fried and pressed slices in layers separated by parchment paper in a closed container for up to 90 days. Fry straight from the freezer in very hot oil without thawing to keep the crust crispy.
Serve with well-seasoned guacamole, tomato vinaigrette with cilantro, rosé sauce with garlic (salsa rosada), or very dry ground beef. They pair with refreshing caipirinhass, chilled passion fruit juice, or light beers.
Probably the first frying was too short and the center of the banana remained raw and hard; fry until you can easily insert the tip of a fork.
No; ripe banana has a high sugar content and softens too much when fried, falling apart when trying to press.
Garanta que o óleo esteja bem quente (180 ºC a 190 ºC) na segunda fritura e escorra-os sobre bastante papel-toalha antes de servir.
They are essentially the same dish of twice-fried plantain; the name 'patacón' is common in Colombia, Panama, Ecuador, and Venezuela, while 'tostón' predominates in the Caribbean and the US.
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