Patacones with Guacamole

Preparation Method

Peel and slice the bananas into thick slices (about two to three fingers each). Heat the oil over low heat in a tall, narrow-mouthed pan until it reaches about 170 °C.

Fry four pieces of banana at a time until golden brown. Drain the excess oil with a slotted spoon and arrange the bananas on a wire rack or a plate lined with paper towels.

Place the fried patacones on a board and, with the help of a spoon, flatten each one until they are about 0.5 cm thick. Reheat the oil and fry each piece again until golden and slightly inflated. Drain the excess oil, season with salt to taste and serve with guacamole.

Tip: for the guacamole, remove the pulp from 3 avocados and mash well. Mix with the juice of 2 lemons, 2 tomatoes and 1 red onion, both diced, and chopped coriander to taste. Season with salt and black pepper. For a spicier version, add chopped jalapeño pepper.