A traditional Costa Rican comfort food, these twice-fried patacones are the perfect versatile snack or side, which you can enjoy alone, with top- pings, or with dipping sauces. Plantains look like oversize bananas and are typically cooked before they are eaten. Green plantains are unripe, and potato-like in texture; they taste like a bitter potato when eaten raw. Rich in vitamins A and C, potassium, and fiber, they are a versatile ingredient; Costa Ricans fry, boil, bake, and grill them. They are often fried into patacones or chopped into picadillos (similar to a hash).
Vegetable oil
4 green plantains, each cut on an angle into 4 to 5 pieces
Salt (optional)
In a deep fry pan, heat about 1 inch of vegetable oil on medium- high heat until it’s hot. (To test oil temp, dip the handle of a wooden spoon into the oil. When the oil bubbles around the stick, it’s ready for frying.)
In batches, fry plantain pieces about 2-3 minutes on both sides, until lightly golden. Remove plantains from pan and drain on a plate covered with 2 or 3 paper towels.
While still warm, use the bottom of a glass to flatten the fried plantain pieces until they are about 1⁄4-inch thick.
Heat oil again and return flattened plantain rounds into the oil. Fry until both sides are golden brown, about 2-3 minutes per side. Drain on a paper towel lined plate.
Season with salt to taste and serve with refried beans, cashew cream, or chilero hot sauce for dipping.
