Patacones

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Description:

Patacones con Ajo y Limón Fried Plantain Rounds With Garlic and Lime 8 to 10 patacones The very popular patacón is served every time you order fish in a typical Colombian restaurant. At homes around the country, this dish is eaten very often. This delicacy is sometimes used as a dipper. Serve them with lime juice and hot sauce to heighten the experience! The thinner you make them, the better they taste. http://es.youtube.com/watch?v=4uaQ1rUAIT8

Reference:

Colombian food

Prep:

10 minutes

Servings:

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Submitted by:

Patricia

Ingredients

green plantains*

cloves garlic, mashed

tsp salt

cups oil

limes, quartered

Directions

1. Cut the ends off the plantains and peel. Cut in 11/2-inch chunks.

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2. In a shallow bowl, pour 1 cup water, the garlic, and the salt, and mix a little with a fork. Set aside.

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3. Pour the oil into a deep, medium, heavy pot, and place over medium-high heat. When the oil is hot (about 350° F), add the plantain pieces a few at a time, and fry 6 to 8 minutes. (If the oil doesnt cover the pieces, fry for 4 minutes, turn and leave 4 more minutes). Remove the plantains from the oil with a slotted spoon.

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4. On the work surface, place a piece of plastic wrap, put the pieces of plantain on it, and cover with another piece of plastic. With a heavy pot, press well on the pieces of plantain, until they become very thin (1/4 inch) and even.

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5. Dip each thin slice in the garlic water for a couple of seconds, and fry again in the same oil at 350°F for 2 to 3 minutes on each side. Remove them with a slotted spoon and drain on paper towels.

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6. Add more salt if desired and serve with lime wedges.

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