Chifles. http://carrieandjonathan.com/patacones-fried-plantains-another-way-perfect-with-a-mug-of-coffee/How to make Patacones: Fried plantain pancake patacones. I’ve had very mixed experiences with plantain including some which was just incredibly starchy, but cooked this way sounds delicious. Whatever you call them, they eaten as a snack or side dish all over Latin America and throughout the Caribbean. Sprinkle with salt & serve immediately, with your sauce of choice (optional). Instructions Step 1. That’s what you’ll want for this recipe: plantains with a darker, gray-green color. It worked pretty well, but they still taste better double fried. Rarely served on a plate, Ecuadorian ceviche stands apart from its Peruvian cousin, which often features every piece and part laid out on a serving platter.Ecuadorian ceviche is fresh, saucy, and delicious. They are as popular in Latin America and the Caribbean as French fries are in the U.S. Place in bowl of warm salted water. Patacones (known as tostones in Central America) are twice-fried rounds of green plantain. Drain on paper towels, and sprinkle generously with kosher salt. Latinos use them to make a fabulously delicious sweet dish called maduros. Add 2 tsps. It was softer, but probably because it was stewing for a while. I sometimes think patacones are even more popular than sancocho, Panama’s national dish. Little fact about me: I dig potatoes. © 2009-2020 As We Saw It   |   Site built by, Promote Your Business With Influencer Marketing, Gran Cocina Latina: The Food of Latin America, A Taste of Latin America: Culinary Traditions and Classic Recipes from Argentina, Brazil, Chile, Colombia, Costa Rica, Cuba, Mexico, Peru, Puerto Rico & Venezuela, Latin American Paleo Cooking: Over 80 Traditional Recipes Made Grain and Gluten Free, Explore Panama’s Historic Royal Road, Camino Real, Vegetarian Mexican Food: What You Must Know as a Tourist, 4 green plantains (not yellow or black; it vastly changes the taste), Vegetable oil (for frying, enough oil to be about ½ inch deep in your frying pan). Over 90% of them are also Autoimmune Paleo-compliant (AIP). Whether you call them tostones, patacones, or fried green plantain chips, these crispy little rounds make a mighty tasty snack or side dish. It comes by the bowlful, is rarely meant to be shared, … Hello everyone, We were waiting to upload this video until today to celebrate International Worker's day. Mash the plantains by hand or … For the mojo: Combine the lime juice, green pepper, white onion, oil, garlic, japaleños, salt, and 1/3 cup of water in a medium bowl and whisk until the salt is dissolved. So, naturally, locro de papa (Ecuadorian potato soup) is a favorite of mine. The thicker version (patacones) should be served hot or warm and are nice eaten with guacamole, garlic sauce, grated cheese or as a side dish. GET THE RECIPE HERE. As you might have guessed from my story, plantains stay green for a very long time and can easily fool the uninitiated. Considering how often they are eaten, you might as well call them Latino french fries. (This step adds flavor & also gets rid of some of the starch from the plantains.). Chickpea salad with avocado & tuna {Ensalada de garbanzos con atún y aguacate} It is delicious, Katy. Stir in the mixture and fry together until slightly dry. Heat oil over MEDIUM heat until the oil is glistening. I know we do! In fact their trees look identical. Sprinkle the plantain with cumin. Mmmm. Work in batches if necessary and drain on paper towels. I want some that will ripen!”. I have always wondered how to cook plantains. These dishes are of high quality and generally require a lot of preparation time. They’re cheap, filling, nutritious, and easy to make. Are your chips similar? Aprende a preparar deliciosos platos tradicionales del Ecuador. In a pot with water and salt, place pieces of green plantain and cook them at a medium-low temperature for 30 min approx. You should have seen the confused look on his face. (So much for trying to be at least a little healthy…). What kinds of bananas do you usually have in Kenya? Linda is multilingual and has been to around 60 countries. I’m familiar with the salted banana chips that they sell in the U.S. But I don’t think Latino fries sounds nearly as catchy. Marian Blazes is a freelance writer and recipe developer with a passion for South American food. . En Ecuador el plátano es algo más que un postre. My husband enjoys flattening them between the two fryings, he often uses a can of beans to do it. 4 cups water (salted, or amount needed to cover plantains), 2–3 cups vegetable oil (or amount needed for frying). 1" thickness will make softer patacones. They are so delicious that we had to share our easy patacones recipe with you. I like this easy recipe – I had tried baking them first, then mashing and frying. The black ones are really sweet. The dips you described sounds absolutely mouth-watering! I think you’re right that plantains aren’t available in Singapore, but you do have a lot of other things that we don’t, so it’s hard to feel very sorry for you, lol. These little guys may look like golden-brown discs of fried banana, but they’re not. Peel the plantains and cut cross-wise into 1/2” slices. Please share this story with your friends. All the bananas you find in stores can be eaten raw. Cut the plantain into slices (rounds). If the peel does not come off easily, make a slit through the skin with a sharp knife, then peel it off. Pat-a-cone-ez. Place 4 cups warm water into a large bowl. In Ecuador the patacón usually accompanies dishes of meat and fried fish. Plantains become sweeter and less starchy as they ripen, but they also lose their firmness. The number of servings will vary, depending on the size of the plantains. I LOOOOVE fried plantain. Please check your destinations before making any travel plans. I know it’s a banana, but what’s it like, have you ever prepared it? Get easy-to-follow, delicious recipes delivered right to your inbox. They are really easy to make, and if they weren’t so high in carbs we would eat them a lot. You can even find them in West Africa, where they call them “plantain crisps.”. Use the knife to get under the skin and peel it off.). Return flattened plantains to the hot oil and fry until a deep golden brown. It’s great when cruise ships offer a sample of the local cuisines, isn’t it Rhonda? After this, you have to press the plantain until flat. Thanks for the recipe. In a medium heavy pot, add enough vegetable oil to cover the plantain slices and heat the oil over medium high heat. As Amazon Associates, we earn from qualifying purchases. She wrote a cookbook focusing on the cuisine of Brazil. In a heavy skillet, heat 1 to 2 inches of vegetable oil to 350 F. Place plantain slices in the oil and cook until golden (the plantain should sizzle gently). Whats4eats is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. We’ve not seen saba in our markets. ), so I’m going to try this recipe as soon as I can get my hands on some plantains. Los patacones … A similar thing happened at lunchtime. Tostones are fried green plantains and are also called patacones, fritos verdes, or banan peze - depending on which country is doing the naming. Place 4 cups warm water into a large bowl. It is a dish that looks and taste great and is very easy to make. Unfortunately, plantains are not the easiest thing to find in Nairobi so I don’t eat them as much as i would like to. Same name, same recipe; the difference is where you are. Some people call them “dessert bananas.”, Funny story: While we were shopping in the grocery store one day I saw a gringa angrily shaking her bag of plantains as she complained to the store manager. Heat up vegetable oil in a deep fryer, add the plantains then fry until golden brown. Transfer plantains to a plate with a fresh paper towel, but DO NOT BLOT. Guess you can’t have everything. Depending on where you go, sites may be closed or have limited hours. I’ve been making this Patacones con Carne Desmechada recipe forever. In Ecuador, and more so in the Andes, you will almost always be offered a soup as a starter. I am a huge fan of fried foods as well, Anda. We cannot guarantee that all locations are open and make no promise that you will be able to visit. Turn about is fair play, Liz. They also make a delicious accompaniment to Panama’s national dish, Panamanian Sancocho. That is not ideal for this recipe. All the recipes are gluten-free, dairy-free, and nut-free, and all but 1 are egg-free; Recipes include Family Dinners, Party Food, Quick & Easy Meals, Sides, Sweets, and the Essentials Latinos serve them plain, salted, or with a variety of dipping sauces, from guacamole to garlicky mojo and ají to sweet and sour. See more ideas about ecuadorian food, recipes, food. This creamy chili pepper sauce is the perfect dip for your patacones. If you find any in the grocery store that are yellowing, that is a sign that they are beginning to ripen, which means the starch inside is turning into sugar (in other words, they’re getting sweeter). We think that recipes make a perfect travel souvenir. Sadly, they’re not also low carb. Fry 3-4 minutes, turning occasionally, until plantains are golden brown in color. In some countries, fried plantains are topped with cheese as an appetizer, or with ceviche, pulled chicken or avocado salad. But plantains are used differently and have so many health benefits that they are actually the 10th most important staple food in the world. I saw the plantains in the store and I’ve heard they are eaten fried, but I had no idea they are called Patacones. Plantains are easy to find, actually. They are starchy through and through, and leave just the tiniest hint of banana flavor after the swallow. Your lime-and-salt suggestion sounds delicious; it would be a variation on the salt and vinegar flavor I enjoy so much with potato chips. Yes, I think most countries know them as tostones. Alternar barra lateral. I fully intend to seek out your sugar-laden fried saba when I go to the Philippines, and I’ll enjoy every bite of that decadence. Spray the bottom of a heat-proof glass tumbler or mug with non-stick cooking spray. I didn’t know what a plantain was and when I Googled, it kind of looks like saba, a variant of bananas that we use for cooking in the Philippines. #theweeklypostcard. This recipe is easy to follow, though you will want to begin about an hour before you intend to serve them because the plantains need to soak. They are very much like potato chips in texture and flavor, but with a slightly banana undertone. Try them any delicious way you like, then let us know what you think. If calories weren’t an issue, I’d just eat them both. And I really can’t get enough of them. Thanks for sharing on #wkendtravelinspiration. Will definitely try this out when I go to Latin America. I prefer the regular recipe with green plantains. In Puerto Rico, we called them tostones. Patacones – thick fried green plantains Chifles – thin plantain chips Tostado corn Popcorn Ají criollo hot sauce. Venezuelans even use patacones as a sandwich filling! Fried green plantain (plátano verde) is a starchy and sweet snack and they work great as an appetizer as well. They are an easy, affordable, and popular dish throughout the Caribbean and Latin America. Let sit 15-20 minutes. While the potatoes are cooking, heat the oil in a pan over medium-high heat to make a refrito. Having lived in Panama and Ecuador, we came to call them patacones. My most recent encounter was on a cruise ship through the Panama canal. if you haven’t eaten cooked plantains yet, you’re in for a treat. The most obvious difference is that plantains are typically eaten cooked and are usually fatter, more angular and starchy. we know them as tostones, which I think is what they call them in Puerto Rico. You can eat them with your fingers. I don’t know if plantains are sold here in Singapore though. Si eres de Ecuador tienes la gran suerte de haber crecido esperando encontrarte patacones en todas tus comidas familiares. Just based on these photos, these look simply delicious! Serve plantain warm with aji sauce for dipping. vegetable oil in a frying pan, allow to heat up on a low heat. Salt may be used to add flavor to the chips. (The easiest way to do this is to cut the ends off, then run your knife through the peel lengthwise on two sides – without piercing the actual flesh. Her insatiable love of travel, cuisine, and foreign languages has inspired her to create As We Saw It with her husband Dan, a professional photographer. 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