Colombian · serves 4 · about 30 minutes
Green plantains, fried twice and flattened, with warm hogao for dragging through. What Cuba calls tostones, Colombia calls patacones — same root, same fire, different flag over the pan.
Ingredients
- 3 green plantains
- 1 cup hogao (see Hogao Colombiano)
- 1/2 cup Iberia Baby Eels In Olive Oil 4 oz
- to taste coarse salt
- 1 lime, in wedges
Method
- Peel the plantains and cut into 1.5-inch rounds.
- Fry in medium-hot oil 3-4 minutes per side until golden but not browned. Drain.
- Flatten each round to a half-inch disc — a tostonera, the bottom of a glass, anything heavy works.
- Return to hotter oil and fry 2-3 minutes per side until deeply golden and crisp.
- Salt immediately while hot. Serve stacked, with warm hogao spooned over or alongside, lime within reach.