Patacones (fried Plantains)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetable | 4 | Servings | |
INGREDIENTS
| Green plantains with no | ||
| yellow streaks 1 per | ||
| serving | ||
| Oil for frying | ||
| Bowl of warm salted | ||
| water |
INSTRUCTIONS
From: beatbr00 <beatbr00@dons.ac.usfca.EDU> (COLLECTION) Date: 31 May 1995 05:37:27 -0600 Peel the plantain by scoring the peel. Slice into thick rounds of 1/2 to 3/4 inch thick. Place about 1/4 to 1/2 inch of oil in your frying pan. Lightly fry the plantains until they just change color, turning them over once. Place in the bowl of salted water to soak while you fry the rest of the plantains. After the plantains have soaked in the salted water, pound them lightly with a meat tenderizer until slightly flattened. Fry again in oil until golden brown. Drain on paper towels and salt to taste. REC.FOOD.RECIPES ARCHIVES /FRUIT From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 0
Calories From Fat: 0
Total Fat: 0g
Cholesterol: 0mg
Sodium: <1mg
Potassium: <1mg
Carbohydrates: 0g
Fiber: 0g
Sugar: 0g
Protein: 0g