Patacones II
Ingredients
Directions
Peel the plantains and cut into 3-4 pieces.
Fry in hot vegetable oil.
Take them out of the oil and pound them flat.
Return them to the oil and refry for a few minutes.
Remove and place on absorbent paper.
Sprinkle salt to taste.
Nutrition, whole recipe (rough)
Counts 2 of 3 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Salt | 1 tsp (6g) | 0 |
| Plantain | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
What each ingredient does
- Green plantains
- Starchy flesh that fries into a firm, sturdy base for pounding flat.
The step that matters
Pound flat and refry. Pounding breaks up the fried starch so it spreads thin, and the second fry crisps the surface. Refrying too briefly leaves the patacones soft and greasy.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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