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3 plantains
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vegetable oil
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salt
Plantains are not your regular banana. They aren't sweet and
they can't be eaten raw. With that in mind, chose plantains
that have yellow skin, yet are firm to the touch.
Peel them - you might have to cut the stem end off to get
the peel started. It's thick and tends to adhere to the fruit.
Slice the plantain into rounds one-half to three-fourths of
an inch thick.
Pour three inches of vegetable oil into a skillet. Heat the
oil over a medium flame until it sizzles. While the oil heats,
fill a shallow pan with two of salted water.
Test the oil by dropping one of the plantains slices in. When
it immediately sizzles, the oil is ready.
Fry the slices a few at a time, putting in enough to cover
the bottom of the skillet without overlapping slices. Turn them
when they brown around the edges. When the plantain are pale
brown on both sides, remove them from the oil. Drain briefly
on paper towels, then slide the cooked slices into the salted
water.
Let the plantains soak for a couple of minutes. Take them
out of the water, dabbing off the excess. Using the back of
a spoon, gently press the soaked slices until the edges burst!
Return the pressed slices to the oil, frying on both sides
until they are a deep golden brown.
With some practice, you can establish a rhythm; one batch
coming out of the oil as another goes in. Don't skip the salt
water soak - it keeps the slices from falling apart when you
press them.
After the second frying, drain the patacones well. Salt them
to taste and serve. Eat them right away - they aren't very good
cold. |
