Patacones

While in Ecuador, patacones were frequently served as a side dish for all meals: breakfast, lunch, and dinner. Patacones are also known as tostones in other parts of Latin America and are twice-fried plantains pieces. The name patacones comes from the coin known as patacon, a colonial Spanish silver coin. 

Patacones are usually made from green plantains. In Chicago, I can find greenish plantains that are just starting to turn a bit yellow. Plantains are from the banana family, but green (unripe) plantains must be cooked before eating due to their higher starch content. It is best to use a cooking oil with a high smoke point, such as refined avocado oil, that can be heated higher without burning. Patacones can be eaten as a side dish or a snack. They can be eaten plain or dipped in Ecuadorian Mayo or other sauce. Patacones can be seasoned while cooking or after cooking with flavors such as garlic, cumin, or cinnamon. Patacones are best served fresh from cooking, but they are pretty good leftover.

Patacones 

• 2 green plantains
• cooking oil, such as refined avocado oil
• optional seasoning

Peel the plantains by cutting lengthwise only skin deep, then use the knife to raise the skin and peel it off. Cut the plantains into one-inch slices. Heat oil over medium high heat in a frying pan and fry the plantains on both sides until they start to turn yellow but not golden.

Remove the plantains and place on paper towels to drain the oil. While still warm, use the bottom of a glass to gently smash and flatten the plantains. Optional: sprinkle the plantains with seasoning, if desired. Reheat the oil and fry the plantains until golden on each side, about two minutes per side. Remove and drain again on paper towels. Enjoy!