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."
- Cut the very green plantains into thick 4 cm cylinders to yield fleshy and structured discs. - Fry in the first stage in oil at medium temperature for 5 minutes to cook the interior until the starch softens. - Flatten each warm round with a board or firm glass bottom and return immediately to the hot oil to crisp up.
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.
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- Stuffed patacones (patacón basket): knead the slices inside a lemon squeezer to mold shells and fill with carne louca. - Patacones with gratin cheese: cover the already crispy patacones with mozzarella cheese or costeño cheese and take to the oven to melt. - Patacones flavored with garlic (al mojo): dip the flattened discs quickly in garlic and salt water before the second frying.
- 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.
Ensure the oil is very hot (180 ºC to 190 ºC) for the second frying and drain them on plenty of paper towels before serving.
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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