How to Make Panamanian Patacones with Jessica Ramesch

Cut off each end of the green plantains and wash them with soap.

Make a slit on the outside of the plantains to peel off the skin easily.

Cut the plantains into rounds about 1 inch thick.

Heat vegetable oil in a pot and gently drop the plantain rounds into the oil.

Fry the plantains until they are golden brown, adjusting the heat to medium if necessary.

Remove the plantains using tongs and let them drain briefly.

Soak the fried plantains in a mixture of salt and water for at least a minute.

Flatten each plantain round using the bottom of a glass or a plantain press.

Return the flattened plantains to the hot oil and fry again until crispy.

Remove from oil and drain again before serving with various toppings.

Equipment Needed

Dietary