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.
The Blue Zones Kitchen fuses scientific reporting, National Geographic photography and 100 recipes that may help you live to 100. The Blue Zones’ food tradition is going the way of the dodo bird, thanks to the encroachment of the American Food Culture.
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