Patricia McCausland-Gallo

Patacones con Ajo y Limón

Fried Plantain Rounds With Garlic and Lime

Preparation info

  • 8 to 10

    patacones
    • Difficulty

      Easy

Appears in
Secrets of Colombian Cooking
Secrets of Colombian Cooking

By Patricia McCausland-Gallo

Published 2004

  • About

The very popular patacón is served every time you order fish in a typical Colombian restaurant. At homes around the country, this dish is eaten very often. This delicacy is sometimes used as a dipper or chip dip. Serve them with lime juice and hot sauce to heighten the experience! The thinner you make them, the better they taste.

Ingredients

  • 2 green plantains*
  • 2 cloves garlic, mashed
  • 1 teaspoon s

Method

  1. Cut the ends off the plantains and peel. Cut in 1½-inch chunks.
  2. In a shallow bowl, pour 1 cup water, the garlic and the salt, and mix a little with a fork. Set aside.
  3. Pour the oil into a deep, medium, heavy pot, and place over medium-high heat. When the oil i

Photos