A popular Latin American appetizer or side dish of thick green plantain chips.   Article Tools

Patacones

 

 

New traditions for Chanukah evolved as annusim return to Judaism. In Santa Marta, Columbia. A small Havurah (fellowship) of Jews has been working with Rabbi Juan Mejia. Instead of Latkes on Chanukah, they eat patacones plantains fried in oil, which like many other Chanukah foods recall the miracle of oil at the Holy Temple in Jerusalem in ancient times.

 

 

 

 

Recipe

4 green plantains ( do not use yellow, or yellowish green. It vastly changes the taste)

Vegetable oil

Salt

Peel Plantain, and cut it width wise into 3 or 4 pieces.

I have found that the easiest way to peel the plantain is to cut roughly 1/4" off of each end of the plantain (the very tips), and then carefully, without cutting into the plantain itself, slicing the skin down one side.

Once you have slit the skin on one side, you can gently pry the peel off with your fingers.

Heat 1" of vegetable oil on medium heat until hot. Fry plantain pieces on both sides for about 3 minutes, or until the pieces are golden.

When they are golden, remove from pan and place onto a plate covered with a paper towel.

Flatten the fried plantain.

I do this by placing the pieces one at a time between 2 pieces of waxed paper, and flattening with my hands.

Be careful not to put too much pressure, or the plantain will stick to the waxed paper.

Just gently flatten them till they are about 1/4" thick.

Place in the hot oil again and fry until both sides are golden brown.

Drain on paper towel covered plate (be sure to change paper towels in between the 2 fryings) and sprinkle with salt.

Serve immediately.

 

Chanukah

Recipes