111 kcal
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.
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 350F 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.
More Recipes
Camembert with Pears and ToastMay 22, 2020 - 1:19 am
Colombian Ceviche -White Fish – Tilapia Or SoleMay 22, 2020 - 1:15 am
Roast Beef style Beef FiletMay 22, 2020 - 1:10 am
Easy Eggs with StyleMay 22, 2020 - 12:49 am
Kiwi And Mandarin Orange SaladMay 22, 2020 - 12:36 am
Double Chocolate BrowniesMay 22, 2020 - 12:18 am
Fried Plantains PATACONES with Garlic and LimeMay 21, 2020 - 3:06 pm
Hearts of Palm in Mandarin JuiceMay 21, 2020 - 2:53 pm
Strawberries in Balsamic Sauce over Ice CreamMay 21, 2020 - 2:39 pm
Chicken Kabobs with Hoi sin GlazeMay 21, 2020 - 2:31 pm
Aromatic Sesame Infused RiceMay 21, 2020 - 1:55 pm
Colombian Deditos de Queso – Cheese FingersMay 20, 2020 - 6:55 am
Peach TartMay 20, 2020 - 6:28 am
Pork Filet with Orange GlazeMay 19, 2020 - 5:32 pm
Endives with basil and GooseberriesMay 19, 2020 - 5:09 pm
Ginger & Turmeric Rice with Onions and SpiceMay 19, 2020 - 4:44 pm
Colombian Sweet Plantain Pie – Torta de PlátanoMay 19, 2020 - 4:11 pm
Blue Cheese and Golden Raisins SaladMay 19, 2020 - 1:36 pm
Easy Wine And Berry Cups DessertMay 19, 2020 - 1:14 pm
Basil And Cheddar MuffinsMay 19, 2020 - 12:55 pm
Subscribe
0 Comments
