Smashed Plantains, known as Patacón Pisao, are a popular dish in Latin American cuisine, especially in countries like Colombia and Venezuela. They consist of green plantains that are fried until crispy, smashed flat, and fried again until golden brown. This savory dish is often served as a side or topped with various ingredients such as meats, making it a versatile and delicious choice.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Peel the green plantains and cut them into thick slices, about 2.5 cm (1 inch) thick.
Heat enough oil in a frying pan to deep-fry.
Fry the plantain slices for about 1½ minutes until they begin to turn yellow but not brown.
Remove the slices from the oil and flatten each one gently using a flat surface like a cutting board.
Press carefully to avoid breaking them. The result should be a roughly circular, flattened shape.
Return the flattened plantains to the hot oil and fry until golden brown and crispy.
Remove and place the fried plantains on paper towels to absorb any excess oil.
Serve hot, either on their own or with toppings or sides such as sauces, fried eggs, or meats.
Make sure the plantains are green for the best texture and flavor.
Adjust the frying time based on the thickness of the plantain slices.
What type of plantains should I use?
Use green plantains for the best texture and flavor.
How can I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or air fryer to restore crispiness.
What are some topping suggestions?
You can top with fried cheese, guacamole, minced meat, hogao, or other preferred toppings.
Can I make this dish ahead of time?
It's best served fresh, but you can prepare the plantains and fry them just before serving.
What equipment do I need?
You'll need a deep frying pan or skillet, a cutting board, and a flat surface for smashing.
