Patacones I
Ingredients
Directions
Fry
Peel plantains and cut into ½‑inch slices.
Fry the slices in hot oil until golden.
Smash and fry again
Place the fried slices on a cutting board and smash them with a glass bottle or rolling pin.
Sprinkle the smashed slices with salt.
Return the salted slices to the pan and fry again until crispy.
Drain the fried slices on paper towels.
Serve immediately.
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 base that fries into a firm, dense texture once smashed and refried.
- Oil
- Conducts heat for frying and gives the slices a golden, crisp surface.
- Salt
- Seasons the flattened slices on the surface before the final frying.
The step that matters
Smash and refry until crispy. Smashing breaks up the starchy interior so it can take up oil, and a second hot frying drives off moisture to form a crisp crust. Too little heat leaves the slices greasy and soft.
“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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