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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Colombian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Peel Plantain, and cut it width wise into 3 or 4 pieces. | 2. I have found that the easiest way to peel the plantain is to cut roughly 1/4" off of each end of the plantain (the very tips), and then carefully, without cutting into the plantain itself, slicing the skin down one side. | 3. Once you have slit the skin on one side, you can gently pry the peel off with your fingers. | 4. Heat 1" of vegetable oil on medium heat until hot. | 5. Fry plantain pieces on both sides for about 3 minutes, or until the pieces are golden. | 6. When they are golden, remove from pan and place onto a plate covered with a paper towel. | 7. Flatten the fried plantain. | 8. I do this by placing the pieces one at a time between 2 pieces of waxed paper, and flattening with my hands. | 9. Be careful not to put too much pressure, or the plantain will stick to the waxed paper. | 10. Just gently flatten them till they are about 1/4" thick. | 11. Place in the hot oil again and fry until both sides are golden brown. | 12. Drain on paper towel covered plate (be sure to change paper towels in between the 2 fryings) and sprinkle with salt. | 13. Serve immediately. | 14. For an extra special treat, eat the patacones with a thin slice of queso blanco (salty white cheese) on top. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
green plantain	4			-	-	-	-
vegetable oil				-	-	-	-
salt				-	-	-	-

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