In the cozy realm of comfort foods, hearty dishes typically evoke images of simmering stews and warming soups taking center stage, with fried treats often playing a secondary role. Yet, submerging a favorite dish into sizzling oil has a certain robust charm. Frying, though seen by some as a culinary high-wire act, can be surprisingly soothing.

Imagine a dish where the sun-soaked vibrancy of the Caribbean meets the deep-rooted traditions of Jewish cuisine. Take Hanukkah, for instance: the Jewish tradition of frying sufganiyot, jam-filled doughnuts, and crisp potato latkes represents more than just a festive treat. It symbolizes resilience and faith. As the oil bubbles, it's a culinary metaphor for light persevering in darkness, reminding us that even in challenging times, hope can rekindle anew.

In recent years, a tropical twist has made its way into my Hanukkah celebrations: Patacones, or plantain fritters. Patacones, with their golden, crispy exterior and soft, savory heart, share an inherent kinship with the traditional potato latkes, making them a natural fit for Hanukkah. Their crunchy texture and versatile nature bring a warm, tropical vibe to the winter festivities.

But there's more to these fritters than just their delightful flavor. The story of patacones begins with their name, tracing a linguistic journey from the Arabic batakk to the Spanish patacn. This name, once used to describe coins in the Middle Ages, fittingly captures the fritters' round, coin-like appearance, symbolizing prosperity and good fortune.

Originating from Latin America, where they're also known as tostn, tachino, or frito, patacones embody the culinary heritage of regions like Colombia, Costa Rica, and the Dominican Republic. Plantains are indigenous to equator-bordering lands in Southeast Asia. It grows naturally from India to China. It was introduced in Africa and now flourishes in the tropical and subtropical regions of Latin America. It is the tallest herbaceous perennial plant in the world and can grow up to 33 feet tall. It is one of the richest foods in potassium, magnesium, and vitamins A, C, and B6. It is known for its benefits for the digestive system, gastrointestinal diseases, and the prevention of hypertension.

Imagine a chilly Hanukkah evening where friends come together, and patacones serve as a cultural connector. Their tropical roots stand out against the backdrop of winter festivities. Each bite of these warm, crunchy delights reminds us of the significance of enjoying such a dish on a meaningful holiday like Hanukkah, celebrating more than flavors but also the triumph of a gleaming light in darker times.

And what better complements these patacones than a hearty helping of Matbucha? This Maghreb-inspired sauce, now a staple of Israeli cuisine, brings a blend of cooked tomatoes and roasted red peppers to the table. Rich in vitamin C and antioxidants, Matbucha isn't just a delicious accompaniment; it's a testament to the healthful properties of its ingredients.

As we celebrate Hanukkah with patacones and matbucha, were partaking in more than enjoying a meal; we also celebrate a dish that has traveled continents and brought people together. The juxtaposition of a tropical dish in the winter, savored during a festival of lights, becomes a symbol of unity, resilience, and the enduring power of shared culinary experiences.

Patacones, or twice-fried plantain fritters, find a new culinary companion in the rich, complex flavors of matbucha sauce in this vibrant recipe. Perfect as a starter or a side, this dish brings together the tropical essence of plantains with the depth of Mediterranean spices. Whether for a casual dinner or a festive gathering, this dish is sure to impress with its delightful texture and depth of flavor.

Nutrition Facts

Patacones and Matbucha

Amount per Serving

% Daily Value*

* Percent Daily Values are based on a 2000 calorie diet.

In a large pot, bring water to boil. Score the bottom of the tomatoes with a shallow x and blanch them for 1 to 2 minutes; do this in batches if necessary. Add the tomatoes to a large bowl with some ice cubes in it. With a paring knife, carefully peel, halve, and scoop out the seeds. Discard the skin. Coarsely chop and set aside.

On an open flame or under a hot grill, char the red peppers until the skins have softened and are dark. Transfer to a bowl and cover them with plastic wrap for 8-12 minutes. Peel, halve and remove the seeds with a knife or large spoon. Dice the peppers. Blend the tomatoes and peppers in a food processor or blender to a chunky consistency.

Put a large saucepan over medium heat and add olive oil. Add garlic and fry 1-2 minutes. Add the diced tomatoes and peppers and bring to a boil. Then, lower the temperature and add paprika, salt, and pepper flakes. Let it simmer for about 25 to 30 minutes. Cook until all the liquid is reduced, then set aside and garnish with crushed pepper flakes.

Peel the plantains by slicing off the ends and making a lengthwise cut. Remove the skin and slice the plantain thickly, either straight or diagonally. Lift carefully the skin, starting at the corners and continuing through the center. Cut the plantain into thick slices, make straight cuts or diagonal cuts. The wider the slice, the bigger the patty will be.

Heat the oil over medium heat in a large frying pan. Add more if the oil isnt enough to cover the plantain slices. Fry the plantains until they turn yellow, but do not let them brown.

Remove the plantains and, using a potato masher or a meat mallet, carefully mash them lightly to flatten. Fry again until golden brown, seasoning with salt for about 1-2 minutes per side. The result should be crispy on the outside and tender on the inside. Sprinkle them again with salt and serve them hot with a side of the matbucha sauce.

More:

Where Cultures Collide: Exploring Caribbean and Jewish Tastes with Patacones and Matbucha - Aish