Patacones (or Tostones)

The other day, I had my sister come over so I could make these and teach her how.  So I figured I'd document and share with the facebook world :).  Because, frankly, they are too good not to share!

We grew up calling them patacones.  They are also called tostones in some countries.  But we stick with patacones.

First thing you need to know is that you need to buy those banana-looking things that aren't bananas (they are plantains).  And you need to know what color to buy (so they aren't too ripe for this recipe).

So you want it to be about like this.  A little bit more yellowish is fine.  But not much more.  The riper they get, the sweeter they get -- and then you would want to use them for a different recipe :).  Which I don't like nearly as much!  The below picture shows that this one was even a little more yellow on another side of this!

There will be some angled "protuberances" (for lack of a better term) along these plantains.  You'll want to slice through the skin as pictured above on all of those..  Try not to slice too deeply, but it won't hurt anything if you do slice into the meat.  These do not peel like bananas, especially at this point in ripeness -- or lack thereof!

Once you've sliced down all of them, you can pretty easily peel off each section like above.

Slice the plantain into about 1-inch sections.  (those pictured above are actually bigger than they should be).  You'll want to have a skillet on the stove with about 1/2 an inch of oil for frying heating.  Then you'll place the plantains into the hot oil, flat side down.  (You may have to work in batches, depending on how many you are making.)

Let them fry for 3 to 4 minutes (or until golden on that end).  Then turn with a fork or tongs to the other flat end.  (With the non-flat end pieces, I just lay them down, as pictured below.)

Allow to fry for another 3 to 4 minutes or until golden.  Then remove to cutting board or plate (I prefer a cutting board, and you'll soon see why!)

With the bottom or a glass, flatten the plantain chunks.  (This is why you want the pieces to be about 1-inch...  They flatten easier because they got all cooked in the oil!  You can tell a couple of mine were just too big and didn't cook in the middle!  Still worked out, but not as nice.)

Return the squashed plantains to the oil and cook 2-3 minutes on each side.

Remove to a paper towel-lined plate to drain off excess oil and salt according to your preference.  Then enjoy them!

We don't fry much in our household, but these are just so yum, and every once in a while, I get a hankering for them.  So I make them :)!  And you should too!