Patacones are what we call them in Panama. In some places (Puerto Rico for example) they call them tostones.
Nothing brings back memories like a good plate of patacones.
Yummy grilled chicken and patacones on the beach…
I remember saving my money to ride my bike to the KC (Knights of Columbus) in Margarita to get a hamburger and patacones. Later I found their sancocho was the bomb and had that and patacones instead.
We have always had problems in Arkansas finding good green platanos (plantains.) Usually the stores have them, but they are maduros (ripe) and I despise ripe plantains. (I know, most people love them.) When mom moved to Puerto Rico she discovered the island secret of using green bananas, which are much cheaper in PR (and Arkansas.) So, now I use green bananas if I can’t find good platanos. They really taste almost the same if they are very green although maybe a little silkier in texture. They are easier to peel and cheaper.
- Peel plantains or green bananas. You have to do this quickly and right before frying or they turn black. Be careful as they will also turn your fingers black if you don’t wash right away!
|Score on several sides and peel skin off
|Cut into thumb sized pieces
|Fry one time and drain
|Put between waxed paper or brown paper and squash!
|Fry again til golden
|Drain and salt!