This is a reinterpretation of the Patacón, which you can find in some parts of South and Central America. This could be a side dish or an appetizer and it is usually deep fried, twice.
However, we used a smart Teflon pan and just a bit of oil and we only fried them once, so they were a bit healthier. We added some tomatoes and peppers for color: de-li-cious!
Preparation time: 5 minutes
Cooking time: 7
- 1 plantain banana
- 1 tomato
- 1/2 sweet pepper
- 1/2 lime
- parsley, salt, pepper, chili powder
Peel the plantain banana and then cut into 1/2 cm thick slices. Heat a Teflon frying pan and then place the slices in the pan.Fry on both sides until the plantain slices become golden. Add a few drops of oil in the pan and fry them for another minute.Cut the tomato and the pepper in slices, place everything on a plate and squeeze some lime juice. Season with salt, pepper and parsley.
Eat the Patacones hot and lick your fingers!