1/5 Photos of Patacones (fried Plantain)
I learned how to make this from my Colombian mother-in-law. They are very simple to make, and taste great. They taste best when they are hot out of the skillet. We eat them a lot for breakfast, along with either fried eggs or scrambled eggs with tomatos and onion. They also make a great side dish.
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- 1Peel Plantain, and cut it width wise into 3 or 4 pieces.
- 2I 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.
- 3Once you have slit the skin on one side, you can gently pry the peel off with your fingers.
- 4Heat 1" of vegetable oil on medium heat until hot.
- 5Fry plantain pieces on both sides for about 3 minutes, or until the pieces are golden.
- 6When they are golden, remove from pan and place onto a plate covered with a paper towel.
- 7Flatten the fried plantain.
- 8I do this by placing the pieces one at a time between 2 pieces of waxed paper, and flattening with my hands.
- 9Be careful not to put too much pressure, or the plantain will stick to the waxed paper.
- 10Just gently flatten them till they are about 1/4" thick.
- 11Place in the hot oil again and fry until both sides are golden brown.
- 12Drain on paper towel covered plate (be sure to change paper towels in between the 2 fryings) and sprinkle with salt.
- 13Serve immediately.
- 14For an extra special treat, eat the patacones with a thin slice of queso blanco (salty white cheese) on top.
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Nutritional Facts for Patacones (fried Plantain)
Serving Size: 1 (716 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 54.6
- Calories from Fat 1
- Total Fat 0.1 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 1.7 mg
- Total Carbohydrate 14.2 g
- Dietary Fiber 1.0 g
- Sugars 6.7 g
- Protein 0.5 g