'This recipe is inspired by the crunchiness of patacones, a snack that I was introduced to during grad school in Costa Rica and widely enjoyed across Central and Latin America.'
In a medium bowl, mix together the grated potatoes, onion, and plantains. Add a bit of salt and let sit for a couple minutes. Transfer the mixture to a cheesecloth or dish towel and wring out as much liquid as possible.In a medium skillet, pour enough oil into a pan to come 1/4-inch or 0.6cm up the sides. Heat over medium until 350°F or 180°C. Once it’s hot, scoop up a quarter cup’s worth of the mixture with your hands and pack it together tightly, until a thin disc forms.
Transfer cooked latke-patacones to a wire rack or plate covered with paper towels to remove excess oil. Hit them with some salt while they’re still hot. Serve with refried black beans and a drizzle of your favorite hot sauce, or with applesauce and sour cream.
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