How Do You Make Twice Fried Green Plantains?
Plantains, like bananas, grow wild in Panama, although many farmers also cultivate them. They are a cheap source of starch and make appearance in many traditional dishes. The most common way to eat them is as patacones. My Panamanian host dad ate patacones (fried green plantains) for breakfast every morning with an egg sunny side up. He would dip his patacones in the soft egg yolk and wash the whole thing down with chocolisto, an instant chocolate milk type drink. In Panama City you will often find patacones served as a side to fried fish or sandwiches. Here is a recipe for making them: Peel a green plantain and cut into 1.5 inch cylinders. The sap from the peel is sticky and will stain clothing so try not to get it all over yourself. Fry the plantains in a pot of hot oil until golden brown. The oil should be about half the depth of the plantain pieces. Flip them over to cook evenly. Remove the plantains from the oil and put them on a plate. Squash the cylinder with the bottom of a cup
