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I have been asked to come up with recipes using lesser known vegetables, I think this one is actually a fruit, but since we are not using ripe plantains and these aren’t sweet, let’s ignore the basics of botany.
Also called “TOSTONES”, these are a popular dish in many Latin American countries.
Ingredients:
Green plantains
Olive oil or coconut oil
Salt
Preparation:
- Peel plantains the easiest way to peel them is to cut the ends and cut a slit lengthwise on the peel and separate peel from flesh
- Cut into 1 inch thick round slices
- Heat about 1/2-inch of oil in a skillet over medium-high heat.
- Add the plantain slices to the hot oil and fry, turning frequently, until all sides are slighty golden brown
- Using a tortilla press , rolling-pin, or the bottom of a heavy drinking glass flatten the slices
- Fry slices again on both sides until slightly crispy and well browned
- Drain on paper towels and serve with chimichurri or your favorite dipping sauce
For those that do not know what a plantain is, it actually looks like a big banana with a much thicker skin
edibleharmony.wordpress.com 
Yay! Love patacones!! Just bought some plantains to make these paleo plantain-cakes, but these looks so much better!!! Thank you!!
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My grandmother and mother made these plantains all the time. They used a grocery store paper bag to flatten them, which works great. That’s also what I use when I make them. Just put one on the outside of the bag, fold the bag over it, and smash the banana with your palm.
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One inch thick? That’s more than a slice so what thickness do you suggest?
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Hi Lynn! I cut them about an inch thick, then I fry them, flatten them with a rolling pin or just the bottom of a glass and then I fry them again
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Not paleo friendly but in venezuela this are eaten either with grated cheese or ketchup, mayo and grated cheese, alone they are great with fish
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