Pressed double-fried plantains (Banan Pese, Patacon)
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| Serves | 2-4 |
| Prep time | 25 minutes |
| Cook time | 30 minutes |
| Total time | 55 minutes |
| Meal type | Side Dish |
Ingredients
- 2 to 4 plantains (either green or green-yellowish)
- 1 plantain smasher (e.g. tostonera) or 1 rolling pin
- Cooking oil
- 1 cup of hot water
- Salt (to taste)
Directions
| 1. | Peel the plantains and cut them in more or less big chunks (depending on the diameter of banan pese that you want to obtain) |
| 2. | Fry the pieces of plantain in hot oil for 5 minutes on each side or until lightly brown; then remove the plantains and place them on paper towels to remove excess oil. |
| 3. | Mix hot water and salt. |
| 4. | Flatten the plantain chunks using either a plantain smasher or a rolling pin, soak them in the water-salt mixture for 2-3 seconds and reserve for a few minutes. |
| 5. | Fry the flattened plantains until crispy and golden brown; place on paper towels (again) to remove excess oil. |
Note
The two “final dish” pictures show the different results obtained while using different types of plantains (green versus yellowish) and different sizes of plantain chunks (hence the different banan pese with different diameters).
