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My review
Patacones de Colombia (Fried Plantains)
17
kat
"These are fried plantains that have been smashed and fried a second time. It is essential you use very ripe plantains. This recipe is straight from my Colombian mother-in-law. Enjoy!"
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Ingredients
20 m servings 105Original recipe yields 3 servings (6 patacones)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
Footnotes
- 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.
Nutrition Facts
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Reviews
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Newest
3/16/2017
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...
4/18/2018
I loved these! I have eaten fried plantain my whole life, but never smashed and refried. These made for fantastic crunch on the outside and a nice squishy inside. With 2 minutes per side I still...