Patacones, colombian plantain toast with guacamole and tomatoes
Patacones are a real delicacy straight from Latin America! This Colombian specialty is made from plantains that are double-fried to obtain a crispy exterior and a super-soft interior. You can enjoy them as an aperitif or as a side dish. This time, we served them with homemade guacamole and "hogao" (a Colombian Creole sauce) for a touch of freshness and exotic flavors :-)
Ingredients
Guacamole:
Creole tomato sauce (hogao):
Patacones:
Materials
- Bowl
- Frying pan
- Sauté pan (for frying)
- Tongs / Skimmer
- Cutting board
- Paper towel
- Parchment paper
Preparation
Guacamole:
Cut the avocados in half, remove the pit and scoop out the flesh with a tablespoon. Mash the avocado flesh with a fork in a bowl until the desired consistency is obtained (you can leave a few pieces for a more rustic touch).
Add chopped garlic, onion and coriander, salt, pepper and a squeeze of lime. You can also add chilli pepper if you wish. Mix well, taste and adjust seasoning if necessary.
Creole tomato sauce (hogao):
Finely chop onion, tomato, garlic and hot pepper (adding hot pepper is optional).
Heat the oil in a frying pan over medium heat, then add the chopped onion and garlic. Sauté until the onion is translucent.
Add the chopped tomatoes. Cook over low heat for approx. 10-15 minutes, stirring occasionally. Meanwhile, season with salt and pepper (or cumin). Stir to thicken.
Patacones:
Peel the bananas and cut into large pieces about 1 inch/2.5 cm wide.
Heat the frying oil in a frying pan until it reaches 345°F/175°C. When the oil is hot enough, place the banana pieces in it and fry until golden brown. This will take about 3 minutes per side.
Remove fried banana pieces with a skimmer (or tongs) and place directly on a plate covered with several sheets of kitchen paper to remove excess oil.
Place a piece of fried banana on a piece of parchment paper, cover with parchment paper and press the banana with a cutting board to form a flat disk. Repeat the operation with the other pieces and salt the discs.
Once flattened, fry the banana discs until golden and crisp. Transfer the paracones to absorbent paper to remove excess oil.
Serve hot, spread with guacamole and hogao, and garnish with chopped fresh coriander. Don't hesitate to add lime juice! Enjoy your meal!
Observations
What can you replace guacamole and hogao with for a change of garnish?
You can serve them with pico de gallo, grated cheese, shrimp or shredded meat, and lots of other ingredients! Don't hesitate to create your own recipe!
Can patacones be prepared in an Airfryer?
Yes, you can! You'll get patacones with less fat, the air fryer will need less oil, and you'll get a texture that's just as crispy!
How do I store patacones?
Once fried, soak up any excess oil with paper towels. Then, once cooled to room temperature, you can place them in an airtight container and keep them in the fridge for 2 to 3 days. However, the texture may be less crisp. Reheat in a frying pan before garnishing.
Can patacones be frozen?
Of course, as with refrigeration, remove the excess oil, cool them completely to room temperature and then place them in a freezer bag, well separated from each other. You can place baking paper between the patties. You can then reheat them in a frying pan or in an oven preheated to 350°F/180°C for 10 to 15 minutes.
