Patacones
Patacones
are made from green plantains and are a great substitute for french
fries. Select dark green plantains with no hint of yellow for making
patacones. The lighter the green is, the closer the plantain is to
ripening, and if it's turning yellow, the quality of the patacones
will suffer. Peel the green plantains over the sink, with the water
running and don't let the juice get on your clothes. After peeling
cut the plantains into slices about ½ inch thick. Deep fat fry
the slices until they are just slightly golden colored. Take them
from the oil and place them on a paper towel for a couple of minutes.
Now take your flat sided river rock.... Oh, did I forget to mention
you need a flat sided river rock? Well, you don't HAVE to have one,
but if you want to make authentic, traditional Panamanian Patacones,
you really should have a flat sided river rock. Nora's is about 2
½
X 3 inches, roughly ovoid with one flat side and is a perfect fit for
her hand. It was a gift from a friend and it's been in continous use
for about 30 years. OK, for now mash each slice with something flat
until it is about half its original thickness. You can go to the
Pacora River to find your own rock later. Sprinkle the slices lightly
with water and let sit for about five minutes. Return the flattened
slices
to the hot fat and fry until they are a light golden brown. Salt to
taste. One plantain makes enough patacones for one person, though you
may find yourself eating more.
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