Drinking good coffee is still not part of the culture in Puerto López. Although we are located in one of the provinces that has a name for it’s coffee, the focus is more on growing it than drinking it, so instant coffee is mostly being served. The quality of the coffee is getting better and I am happy to see people are getting more into filter-coffee. Too bad they are messing it up with mixing it with the cold leftover coffee.
Coffee is being served also in the afternoon, around 16.00h and traditionally with a savoury snack instead of something sweet. We didn’t know that either, until we were invited for coffee at a local friends place. The package of sweet galletas wasn’t the proper gift ;-). But our friend was more than happy to teach us how to make the traditional savoury coffee snack Patacones.
Patacones are a popular side-dish for Ceviche or fried fish, but can be served as well as a snack. Preferably with grated queso fresco. I really start liking them with my afternoon coffee.
But be aware… they need to be proper made. Crisp on the outside and soft on the inside. So keep an eye on them while you are baking. Too long and they will be too hard with no taste!
And… make them fresh, please!
It’s not that hard, so don’t make them in advance. They are so much better when they are warm en freshly baked.
Ecuadorian patacones
Ingredients
( 1 plantain is about 5 patacones)
1 green plantain per person
salt
oil for frying
Instructions
- Peel the plantains. If you having trouble peeling them, use a knife to make a few cuts lengthwise in the peel to make it easier.
- Cut each plantain into 4-6 slices, they should be around 4 cm each.
- Heat the oil in a frying pan or deep fryer (180C). Use as much oil as is needed to cover the plantain pieces.
- Cook them until they are getting yellow, don’t let them turn golden. If that’s the case, your oil is too hot or you are cooking them too long. Usually I cook them for 2-3 minutes. Place them on paper towels to drain.
- Flatten or smash the plantains, when they are still warm, with the bottom of a glass or bottle (I like to use one of the Pilsener Beer bottles for this). Flatten them gentle, you don’t want them too thin and broken into pieces.
- Fry the patacones for the second time in the hot oil (180) until the start to get a golden brown color. Don’t bake them too long, 1-2 minutes per side should be enough. Remove from the oil and place on paper towels to drain.
- Sprinkle with some salt.
- Serve with grated cheese.
- 1 green plantain per person
- salt
- oil for frying
- Peel the plantains. If you having trouble peeling them, use a knife to make a few cuts lengthwise in the peel to make it easier.
- Cut each plantain into 4-6 slices, they should be around 4 cm each.
- Heat the oil in a frying pan or deep fryer (180C). Use as much oil as is needed to cover the plantain pieces.
- Cook them until they are getting yellow, don't let them turn golden. If that's the case, your oil is too hot or you are cooking them too long. Usually I cook them for 2-3 minutes. Place them on paper towels to drain.
- Flatten or smash the plantains, when they are still warm, with the bottom of a glass or bottle (I like to use one of the Pilsener Beer bottles for this). Flatten them gentle, you don't want them too thin and broken into pieces.
- Fry the patacones for the second time in the hot oil (180) until the start to get a golden brown color. Don't bake them too long, 1-2 minutes per side should be enough. Remove from the oil and place on paper towels to drain.
- Sprinkle with some salt.
- Serve with grated cheese.
