Freshly picked plantains are used for cooking Patacones. When freshly picked, the plantain is green. So do not wait, as the plaintain ripens with time.
Twice Fried Patacones, also known as Twice Fried Green Plantains is to the Tico, like potato chips, crackers and nachos are to Americans. This delicious Costa Rica accompaniment is a staple that has many uses. It is added to soups and an assortment of dishes. It is used for dipping and as a snack or hors d’oeuvre. So, it is very versatile.
Another name for Patacones is Tostones. Keep in mind that they are fried green plantains, not bananas, (which are called a banana chip, or a chifles). This method of preparing the green plantain is a Patacones recipe that turns the green plantain into a chip for great dippings and the like. For North Americans, the Patacones will be a healthier alternative for nachos, salted crackers, potato chips and many other commercially made fast foods.
Select a couple of Green Plantains (about one Plantain per person). Some cooks prefer a Plantain that is slightly ‘turned’, or about to ripened and showing a hint of yellow. Others like them green and firm.
After cooking the first batch, you will gain the knack of getting them just-right. Next test the product by sampling on its own. Then select the dip with your favorite flavor and serve on the Patacones.
Enjoy them whilst they are warm, either as a ‘side’ with sandwiches, hamburgers, fish, or chicken. Top them with cheese, avocado, salsa, or any dip that you prefer. In Costa Rica the most popular topping is Ceviche, but that is for another recipe.