pantacones
(1 rating)
When cooking with plantains you want them to be ripe. A ripe plantain is soft and sweeter, the sugars in the plantain will caramelize as they fry, resulting in a crisp crust, that is delicious. Unripe plantains are hard and bland.
(1 rating)
yield
4 serving(s)
prep time
10 Min
cook time
10 Min
method
Pan Fry
Ingredients For pantacones
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2 large green plantains, peeled, cut into 2" pieces
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olive oil, light or extra virgin, for frying
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sprinkle of sea salt, fine
How To Make pantacones
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1Add sufficient oil to cover the bottom of a frying pan. Heat the oil on high heat; then lower the temperature to medium and add the plantain pieces.
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2Fry on both sides for three minutes per side. Watch carefully so they don't burn. Scoop them out and put aside to cool and drain on a wire rack. When cooled, using a small glass, gently crush the plantains, and re-fry them to your desired crispness. Place them back on the rack and salt to taste. They are ready to eat now...
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3Note: You can enjoy them as a snack or serve them as a side. Personally I love them with rice and peas or mixed into scrambled eggs with fried onions.
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Categories & Tags for Pantacones:
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