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Ingredients20 m servings 105 cals
Original recipe yields 3 servings (6 patacones)
- 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.
- Editor's Note:
- 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.
Per Serving: 105 calories; 3.9 g fat; 19 g carbohydrates; 0.8 g protein; 0 mg cholesterol; 54 mg sodium. Full nutrition
ReviewsRead all reviews 2
I sprinkled my plantains with sugar and cinnamon...... I know it's supposed to be a savory dish not a sweet one, but that's how I like them. Served with a side of sweet Mexican cream. I loved t...