Patacones

Layla Pujol’s selected patacones are thick slices of green plantain fried twice in peanut oil. Her recipe presents them as an Ecuadorian and Latin appetizer, snack or side dish, with salt seasoning the flattened slices.

A knife makes a lengthwise, skin-deep cut and lifts the peel without cutting into the plantain flesh. The peeled plantains are cut into thick slices and placed in the selected frying pan, with enough oil to almost cover them.

At about 350°F, the first fry makes the slices yellow rather than golden. They are removed onto paper towels to drain, then the selected bottom of a glass gently flattens them while warm, keeping each slice together despite a few acceptable cracks.

Salt is sprinkled over the flattened slices. The same oil is reheated to about 375°F, and the slices fry for one to two minutes on each side until golden.

The slices are removed from the oil and drained again on paper towels, with additional salt if needed. This selected plain side preparation follows Pujol’s instruction to serve the finished patacones warm.