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Fried Plantains PATACONES with Garlic and Lime.

  • 111 kcal
  • 4 people
  • Difficulty: Easy
20

Minutes

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Fried Plantain Rounds With Garlic and Lime

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.
Print Recipe Pin Recipe
Cook Time 20 mins
Total Time 20 mins
Course Side Dish, Snack
Cuisine American
Servings 4 people
Calories 111 kcal

Ingredients
  

Fried Plantain Rounds With Garlic and Lime

  • 2 Green plantains
  • 2 cloves Garlic Mashed
  • 1 tsp Salt
  • 2 cup Oil
  • 2 Limes Quartered

Patacones con Ajo y Limón

  • 2 Plátanos verdes
  • 2 dientes de Ajo Machacados
  • 1 cucharadita Sal
  • 2 tazas Aceite
  • 2 Limones En cascos

Instructions
 

English

  • Cut the ends off the plantains and peel. Cut in 11/2-inch chunks.
  • In a shallow bowl, pour 1 cup water, the garlic, and the salt, and mix a little with a fork. Set aside.
  • 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 doesn’t cover the pieces, fry for 4 minutes, turn and leave 4 more minutes). Remove the plantains from the oil with a slotted spoon.
  • 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.
  • 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.
  • Add more salt if desired and serve with lime wedges.

Español

  • Corte las puntas y pele el plátano. Corte en troncos de 1 /12 pulgadas.
  • En un tazón vierta una taza de agua, el ajo, sal y mezcle con un tenedor; deje a un lado.
  • Vierta el aceite en una olla onda, no muy grande (que llene la mitad de ésta) a fuego medio alto. Cuando el aceite este caliente (cerca de los 350 F), deje caer los troncos y cocine de 6 a 8 minutos. Si el aceite no cubre del todo los troncos voltéelos a los 4 minutos. Retire del aceite.
  • En el mesón de su cocina (o en una pataconera de madera), coloque un pedazo de plástico, ponga un tronco sobre éste y otro plástico que cubra el tronco. Aplane el tronco con el fondo de una olla pesada, con una tapa o con la pataconera si la tiene. Golpee hasta que obtenga un grosor deseado. Entre más delgado mas rico será el patacón.
  • Remoje cada patacón ya aplanado en el agua de ajo e inmediatamente vierta en el aceite caliente de 2 a 3 minutos por lado o hasta que esté tostado y crujiente. Seque en papel toalla para remover el exceso de grasa.
  • Agregue sal y sirva con los casquitos de limón.
Keyword Healthy, Snack

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