Patacones Panameños

Step by stepInstructions

1. Peel the plantains by cutting off the ends and scoring the skin lengthwise; cut the flesh into 1½-inch thick rounds.
2. Heat 1 inch of oil in a skillet to 350°F (175°C) and fry the rounds for 3 minutes per side until pale golden but not browned.
3. Remove and smash each round flat between two plates or with a wooden pataconera press to about ¼ inch thick.
4. Return the flattened patacones to the hot oil and fry until deep golden and crispy, about 2 minutes per side.
5. Mix the garlic, water and a pinch of salt, brush it over the hot patacones, and serve with lime wedges.