Patacones (fried Plantain)

From: bynaffit

On Jan 23, 2008

This is the best recipe for patacones I've ever seen. This is EXACTLY how I grew up seeing it made and how I learned to make it myself!

From: Glori-B

On Jan 9, 2007

I brought these to a pot luck and covered each one with a slice of pepper jack cheese. Very well received, everyone liked them. And I picked up on Zatari's hint and flattened each with the bottom of a heavy coffee mug. Easy breezy!

From: Zarati

On Apr 29, 2006

Patacones are always good. I am from the Caribbean, and this recipe is quite similar to how we make them at home. The only suggestion I have is, try the bottom of a tall glass or a square of wood to flatten the patacones instead of using your hands - just for safety and they flatten better that way. ONE TIP: do never use olive oil, because the patacones won't get crisp. ANOTHER TIP: green platanoes skin give off a sticky substance when you peel them and that's quite difficult to remove with just soap and water. To remove it easily, rub your hands throughly with cooking oil and a teaspoon of table salt. Your hands will feel baby-soft after that, too ;].

From: Yosef Vernon

On Aug 8, 2007

Like Tassos01 I learned to make these by finishing them up with dipping them into salty flavoured water before frying. My wife uses grated onion and garlic in the water and the flavour is better than the potato pancakes or latkes I have always been used to. These are a real crowd pleaser, and here in Canada people always flip out when I tell them after they have tried them that they are "bananas"; they just can't believe it, "but they are so good!", they say.