Fried Plantains

Patacones are fried green plantain slices, widely served in Central American countries.

I first came across them in Providencia, a quaint little island in the Western Caribbean a long way from anywhere.

Meals were simple but very filling, usually a delicious soup to start, followed by pork or chicken with rice, beans and patacones, and a soft drink made from whatever local fruit was in season. 

Patacones can also be served on their own as an appetiser, sprinkled with a little salt and a hot pepper dipping sauce.


Preparation Time:  5 minutes
Cooking Time:  30 minutes

1 large green plantain  Salt
2 tblsp cooking oil  Seasonings

Plantains look similar to bananas, but are usually bigger with more of a pointed end. There is also a certain technique required to peel the skins. The best way is to cut off both ends, cut in half widthways, score a couple of lines along the plantain lengthways, cutting through the skin just to the flesh. The skin should then peel off easily.

Peel the plantain according to the above instructions - 1 plantain should be enough as an accompaniment to a meal for 2 people.

Boil the plantain in water for about 25 minutes, or until tender. Remove from the heat, but leave the plantain in the water until ready to fry.

Cut the plantain into thick slices and gently flatten, taking care not to break up the slices. Use a rolling pin or the bottom of a glass.

Sprinkle the flattened slices with salt and seasonings. Heat some oil in a large frying pan, and gently fry the slices, about two minutes on each side. Remove and drain on kitchen roll.

Serve as a side dish to almost any meal - my favourite is goat curry or barbecued pork.