top of page

Patacon (Ecuadorian Fried Plantains)

(by Sophy Mesa Bejarano)


green plantains

vegetable oil

salt

Peel the green plantains, and cut into thick slices.

Heat some oil in a large pot, and fry the plantains until crispy.

Drain on paper towels.

Smash each slice with the bottom of a skillet or other flat surface, and salt to taste.

Enjoy with rice, red beans, and grilled meat.


(Read Improv, the story that accompanies this recipe.)

Recent Posts

See All

Steak Tartare Lausanne

(by Rachel Cline) (adapted from The New York Times Cookbook by Craig Claiborne) 2 lb. raw, ground top-quality beef fillet, sirloin or round steak 4 raw egg yolks 8 fillets of anchovy capers 1/2 c. fin

Clarke’s Creamy Tomato Soup

(by Ilene S. Goldman) 5 carrots, shredded 5 stalks celery, shredded 1 medium white onion, sliced 1/2 lb. salted butter * 1 c. flour (less is better; I’ve made it without any) 3 (14 1/2-oz.) cans chick

Sarah's Latkes

(by Lisa Cohen) 4 medium russet potatoes 1 small onion 2 eggs 2 heaping soup spoons flour large pinch salt several grinds of pepper peanut oil Scrub potatoes, but don't peel. Cut potatoes to fit in th

Kommentare


bottom of page