Patacones
Ingredients
Directions
Prepare
Peel the plantains and cut into 3-4 pieces.
Fry
Fry in hot vegetable oil.
When they are golden, 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, dense base once cooked.
- Vegetable oil
- Hot fat that cooks the plantain and gives it a golden, crisp surface.
The step that matters
Refrying after pounding. Pounding flattens the pieces and the second fry drives off moisture and crisps the surface. Frying at too low a temperature makes them greasy and soft instead of golden and firm.
“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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