Indulge in the rich flavors of Latin American cuisine with our enticing ‘Patacón con Crema Agria’ recipe. This dish artfully combines the satisfying crunch of fried plantains with the creamy tang of sour cream, offering a delightful contrast of textures and tastes. Join us as we explore the simple yet captivating process of creating crispy patacones, each bite reminiscent of tropical flavors and culinary innovation. Elevate your culinary experience with this cherished dish, as we guide you through the steps to achieve the perfect harmony of savory and creamy in ‘Patacón con Crema Agria’.
Cut off the ends of the plantains and make a shallow cut along the length of the peel. This will make it easier to peel the plantains.
Peel the plantains by inserting your thumb into the cut you made and gently separating the peel from the flesh. You can also use a knife to help peel if needed.
Heat vegetable oil in a frying pan over medium-high heat.
Cut the peeled plantains into thick slices, about 1 to 1.5 inches thick.
Carefully add the plantain slices to the hot oil and fry for about 3-4 minutes on each side, or until they are golden and slightly crispy.
Remove the fried plantain slices from the oil and place them on a paper towel-lined plate to drain excess oil.
For the crema agria, in a bowl add the cream cheese, salt, pepper, lemon juice and garlic and mix.
Using a tostonera (a wooden press specifically for flattening plantains) or the bottom of a heavy glass or bowl, carefully flatten each fried plantain slice. Press down until they are flattened to about half their original thickness.
Heat the oil again in the frying pan over medium-high heat.
Carefully add the flattened plantain slices back to the hot oil and fry for an additional 2-3 minutes on each side, or until they are golden brown and crispy.
Once the plantains are fried again and crispy, remove them from the oil and place them on a paper towel-lined plate.
Immediately sprinkle the hot patacones with salt to taste and enjoy with the crema agria!
Keyword cook and salsa, La Fe food, mini pizza with tostones, patacon, patacon con crema agria, platano verde recipe