Plantains (plátanos) and bananas (bananos) are two completely different taste experiences and are therefore not interchangeable. Just like their names, the methods of preparation differ. When unripe, the plantain is green, hard and contains starch. With a yellow skin, it is in balance between starch and sweetness and is often used as a vegetable, e.g. in stews / guisos / stews. If the peel becomes discolored with black spots or even turns completely black, then the plantain is ripe, soft and sweet and is mainly used - fried or baked in the oven - as a sweet side dish or dessert. Unlike the banana, plátanos are never eaten raw.
For the preparation of Patacones (Costa Rica) or Tostones (Nicaragua) we need immature, beautiful living green Plátanos!
Heat enough oil in a high saucepan or in the deep fryer (approx. 160 ° Celsius, similar to French fries).
Peel the plátanos and cut into 2-3 cm thick slices (or vice versa, which is sometimes easier because the shell is very tightly attached to the meat: first cut into pieces and then peel). Fry the plantain slices in portions until they look golden. This takes about 8 minutes. Then lift it out with the slotted spoon and fry the next portion.
In Central America the patacones or tostones have the nickname Plátanos a puñetazos, for example bananas with a punch. Because after the first deep-frying process, the plantain slices are placed on their smooth surface and pressed flat with a broad blade of a knife to a thickness of 0.5 - 1 cm. I do not recommend the punch. I just want you to look like you do.
For the second pass, the temperature of the oil is increased to approx. 190 ° Celsius. The plantain thalers are sent back into the oil until they are crispy brown on the outside and a little floury on the inside. A minute or two should be enough.
Remove again with the slotted spoon, drain on kitchen paper and add salt while they are still very hot.
Together with a puree made from black beans (see: Don Diego`s Frijoles Molidos à la Tica) or a ketchup picante, patacones are a popular snack for cervecita, with beer. They are also eaten as an accompaniment to meat dishes of all kinds.
This recipe describes the Patacones, as they are called in Costa Rica, or Tostones, as they are called in Nicaragua. The recipe is identical in both countries. However, this snack is widespread throughout Central America, in the northern countries of South America and in the Caribbean. In most countries they are known by the two names mentioned, provided they retain the characteristics crispy outside, floury inside. Another topic would be crispy plantain chips, which are thinner, cut in different shapes and have different names.
Ingredients
Print Recipe
Pin Recipe