Patacones de Colombia (Fried Plantains)
These are twice-fried plantains, smashed after the first fry and then fried again. It's crucial to use very ripe plantains for this recipe, which comes directly from my Colombian mother-in-law. Enjoy!
Ingredients
- ½ cup oil for frying
- 1 ripe plantain, peeled and cut into 1-inch rounds
- 1 pinch salt
Instructions
- Place a plate, upside-down, onto a work surface.
- Heat oil in a large skillet over medium heat. Fry plantain slices in the hot oil until slightly browned, 2 to 3 minutes per side. Transfer plantain slices using a slotted spoon onto the upside-down plate, reserving oil in the skillet. Place a second plate, right-side up, onto the plantains. Smash the plantain slices by gently pressing the top plate into the bottom plate.
- Place the smashed plantains in the hot oil and fry until browned, 2 to 3 minutes per side. Transfer fried plantains to a paper towel-lined plate and sprinkle salt over plantains.
Notes
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
Nutrition
Calories: 105kcalCarbohydrates: 19gProtein: 1gFat: 4gSaturated Fat: 1gSodium: 54mgPotassium: 298mgFiber: 1gSugar: 9gVitamin C: 11mgCalcium: 2mg
Tried this recipe?Let us know how it was!