Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Central American >> Costa Rican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Peel plantains completely. | 2. Slice Plantains into 1/2 inch rounds. | 3. Heat oil in sauce pan until almost boiling. | 4. CAREFULLY place a handful of plantain rounds into hot oil, leaving them in until light brown, about 2 minutes. | 5. CAREFULLY remove plantain rounds from hot oil with slotted spoon (preferably metal) and place on a cutting board covered in parchment paper. | 6. Plantain pieces should be on only half of the parchment paper. Fold second half of parchment paper over them, and with a second board or other hard, flat surface press firmly on the paper-covered plantain rounds. | 7. The rounds should now be smushed-looking, yet still intact. | 8. *This can also be done using a metal tortilla press, if available. What I use is like a tortilla press, but is specifically designed for patacones, and I bought it at a supermarket in Costa Rica. | 9. With slotted spoon, replace pieces of plantain in the oil until golden brown. | 10. Remove pieces with slotted spoon and place on paper towel. Pieces should be slightly crispy. | 11. Repeat with another handful of rounds, until all have been cooked. | 12. Sprinkle with salt, to taste. | 13. Dip in warm refried beans, or also good with ceviche. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
green plantain	2			-	-	-	-
vegetable oil	1	cup		1879.16	0.0	0.0	218.0
salt	1	pinch		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.