Artículos en la Revista Conexíon de AIRES

Patacones are a staple of the Colombian diet. They are prepared slightly differently in the different territories of our country. Some places like them thicker other thinner. I personally like them best when they are pounded very thin as this make a crispier end product. I usually pass them through garlic and salted water before the second frying as the recipe says. One of my daughters prefers them slightly sweet so I use 2-day-old green plantains that are turning a bit yellow and follow the same recipe. They are somewhat sweet and brown a bit more.

Traditional patacones are about 1/3 of an inch in thickness and 1 1-2 inches in diameter. I make mine about 1-4 inch thick and 2 ½ inches in diameter. You can serve them with dips, guacamoles and prepare all but the last frying ahead of time. Even the day before and refrigerate them, freeze them if longer.

 
 

Otros Artículos de 2008     

Junio               Julio                Agosto                               Octubre             Noviembre                               Pandebono     Arepa Huevo  Deditos de Queso    Empanaditas Vallunas    Arroz con coco