Serves 2
In some countries they are known as tostones, but in the northern region of Peru, where plantains are abundant and an important part of the daily diet, these tasty fritters are called patacones. They are usually eaten as an accompaniment for meat and fish dishes, instead of bread, French fries, or rice.
1 green plantain
1 cup vegetable oil
Salt
1. Cut the tip ends of the plantain. Make a slit along the skin and peel it.
2. Cut the plantain in 1½-inch round slices.
3. Heat the vegetable oil in a small saucepan over medium heat.
4. Add the plantain slices and fry until they slightly change color. Transfer to a chopping board.
5. With the bottom of a cup or a glass, press each plantain slice to flatten it, but be careful not to split it.
6. Fry again over high heat until they are yellow/golden brown.
7. Transfer to a dish covered with paper towels to drain the excess oil.
8. Sprinkle with salt, and serve.
Serve patacones as a side dish with pork, fish, or even cebiche.