Fried Green Plantains with Hogao Sauce
Colombian recipes
Meat and poultry
Launch
Easy
55'
Ingredients
Para los patacones
- 3 units of Frozen Slices Fried Ripe Bananas
- 3 cups of vegetable oil
- 1 teaspoon of salt
Para la salsa Hogao
- 5 units of Roma Tomatoes
- 1 units of chopped red pepper
- 4 units of chopped scallions
- 1 units of chopped white onion
- 4 units of cloves
- 2 spoons of Único Olive Oil
- 0.5 teaspoon of salt
- 0.25 cup of chopped fresh cilantro
Preparation
For the Hogao Sauce
- Remove the seeds and inner membranes from the tomatoes, then dice them.
- Remove the seeds and membranes from the red bell pepper and finely chop it.
- Peel and finely chop the onion.
- Heat the olive oil in a skillet over medium-low heat. Add the tomatoes, onion, red bell pepper, scallions, garlic, and salt. Cook over medium heat for about 5 minutes.
- Reduce the heat, cover, and simmer for 15 minutes, stirring occasionally to prevent the vegetables from sticking to the pan.
- Remove the lid, stir, and cook uncovered for the final 5 minutes. Taste and adjust the seasoning if needed. Finish with a drizzle of olive oil and set aside while you fry the patacones.
Fry the Patacones
- Heat the vegetable oil in a large skillet over medium-high heat until it reaches about 350°F (175°C).
Peel the green plantains and cut them into thick slices, about 1 inch (2.5 cm) wide. - Fry the plantain slices in batches, making sure they do not touch. After about 2 minutes, flip them over and fry for another 1–2 minutes.
- Once both sides are lightly golden, remove the plantains with a slotted spoon.
- Transfer them to a paper towel-lined plate to drain excess oil. Let them cool for a few minutes before flattening.
- Place a piece of parchment paper or plastic wrap inside a plantain press, tortilla press, or use the bottom of a heavy skillet or wide can. Flatten each plantain until it is about ¼ inch (6 mm) thick.
- Return the flattened plantains to the hot oil in batches for the second fry. Fry for 30 seconds to 1 minute per side, until golden and crispy.
- Remove from the oil and place them back on a paper towel-lined plate to drain.
- Sprinkle with salt. Top each patacón with a spoonful of hogao sauce, garnish with chopped cilantro, and finish with a final pinch of salt. Serve immediately while still hot.
