In this program… Paulina reveals the ignorance of Argentine bananas.
Hello friends, this program titled Paulina Cocina. How to make patacones is the recipe our star brings us today.
Have you ever known how to make patacones? If you're from countries like Colombia, Ecuador, or Cuba, this recipe (also called tostones ) seems like a no-brainer, as Paulina explains in the video.
But here in the Southern Cone, patacones are not a common food, so the recipe is worth a try.
I'm sure you'll like it!
Until next time and enjoy the video,
NICOLA GAURPA
PRODUCER
on how to make patacones
Hi everyone, Paulina here. I'm sure many of you already knew how to make patacones or tostones. They're great! And I love them for surprising a party. Everyone will like them! I promise.
As I mentioned, it's a typical dish from northern South America and the entire Caribbean. It's often used to accompany meats, stews, soups—anything! (See how patacones are used in each country at this link .)
A few things about this recipe: the wet glass is crucial, otherwise it won't turn out.
Second, the million-dollar question: can they be baked? Not this time, friends? Paulina, Paulina, can they be boiled? Can they be grilled? Can they be microwaved? No, no, and no, respectively. It's fried.
Third, always remember that the plantain should be green, not ripe. Ripe plantains are also delicious, but they're prepared differently. How do you tell if they're green? Easy: ripe plantains have yellow skin, like bananas, but darker. Green plantains... guess what color the peel of a green plantain is...
My recommendation: As I said, you can use patacones to accompany any dish. I like them on their own, in a snack, and I recommend pairing them with a delicious salsa. I like how they come out with fresh flavors (they tone down the fried flavor, if I'm not making myself clear), for example: cream cheese, mustard, lemon zest and juice, chopped chives, salt, and pepper. They also go well with a spicy sauce.
I hope you like them!
Ingredients
make more!
- 1 plantain (green, not ripe)
- Frying oil
- Salt
- Chopped coriander
How to make patacones, tostones, fried plantain
Easy
- Peel the plantain (see the video for how to peel it; it's different from a banana and quite cumbersome). Cut it into 2-3 centimeter slices.
- In a pan with hot oil, fry them until they are barely golden.
- Here's the trick: Wet the bottom of a glass, really wet, and squish them on a board until they form circles. After every 2 or 3 squishes, re-wet the glass.
- Give these plantain circles a second fry, this time until they are golden brown.
- Remove from the oven and place on a paper towel. Season with salt and chopped cilantro. Done! Now you know how to make patacones.
And here are my patacones
They don't know how rich they are
You don't need a glass to mash the plantain. Simply place a bag over the patacón on a board, then place a plate or other board on top and mash it. Another option is to make it into a basket, using a manual lemon squeezer. Place a bag inside, add the plantain, and press it into a basket shape. You can also freeze them after shaping them, and when you want, just take them out of the freezer and make the final frying.
The recipe is very good, but I would like to know if plantains are available in Argentina?
Can I make the first pass at the plantains and not fry them right away?
Paulina. Can these be made with bananas from the supermarket? I live in the interior of the country, and these kinds of delicacies (as well as cuts of meat, varieties of vegetables, or fruits) are impossible to find. Forgive me for being so exaggerated, but I ate them on a trip to the Dominican Republic and they're delicious as a snack. Thanks.
Pauli, they're not patacones. They're platacones.