Colombian Patacones

Recipe Instructions

• First, remove the skin of the plantain. To do so, first cut the ends of the plantain.
• Then, make a long cut from end to end. Make sure you only cut the skin and not the actual plantain.
• With the tip of the knife, separate the skin a little.
• Now, use your fingers to slowly and carefully remove the skin from the whole plantain.
• Once you have removed the skin from your plantains, cut them in 2, 3 or 4 pieces depending on how big you want the tostones to be.
• Add frying oil to the pot or fryer.
• If you are using a fryer, heat the oil to 150-300^oF.
• If frying on the stove, turn on the stove to medium heat.
• Once the oil is hot, add the pieces of plantain carefully so as not to splash oil. Fry for about 3-5 minutes or until the pieces of plantain are golden.
• Remove the plantain pieces and place over paper towel to remove any excess oil.
• Now, we flatten the plantain. Place the pieces of plantain, one at a time, over your plastic and close the plastic over it. Using a flattening board or plate, flatten the plantain carefully so they don’t break. If you see the plantains are breaking, they need to be fried a little longer.
• Once you have all the plantains flattened, fry again at the same temperature for about 3-4 minutes or until golden. Turn the tostones and fry for another 3-4 minutes.
• When the tostones are ready, they will feel crunchy when you touch them with the tongs.
• Remove and place over towel paper to remove any excess oil.
• Your patacones are now ready to eat.
• Enjoy!
• Tips
• plantain makes 2 large tostones, 3 medium tostones or 4 small tostones, depending on how big your plantain is
• If the skin of the plantains is very hard to peel, put them in the microwave for 30-sec to 1-min and you will see how the skin will peel off easily.
• Make sure they oil is hot before adding the plantains. You can add one of the pieces first. If it bubbles, the oil is ready.
• Mace sure the plantains are well fired so they don’t break when flattening.
• Also, flatten them when still hot.
• Adjust the temperature if you see the oil is too hot and your plantains are turning dark brown.
• Don’t fry too many at a time so they don’t stick to each other.