Patacones – Twice-Fried Green Plantains
Crispy on the outside and soft inside, patacones are Colombia’s beloved twice-fried green plantains. Served as a snack, appetizer, or side dish, they’re perfect with dips, topped with hogao sauce, or served alongside grilled meats and seafood. Their golden crunch makes them a Caribbean coast favorite.
Ingredients (serves 4 as a side)
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4 large green plantains
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3 cups (700 ml) vegetable oil for frying
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1 tsp salt, plus more to taste
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Optional: 1 garlic clove, smashed (to infuse the frying oil)
Instructions
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Peel Plantains
Cut off the ends. Score the skin lengthwise and remove the peel carefully. -
First Fry
Heat oil in a deep skillet to 325 °F / 165 °C. Fry plantains whole or in halves for 3–4 minutes until lightly golden but not crisp. Drain on paper towels. -
Smash
Place each piece between two pieces of parchment or in a folded paper bag. Flatten gently with the bottom of a glass or a small skillet to about ½-inch (1.25 cm) thick. -
Second Fry
Raise oil temperature to 350 °F / 175 °C. Fry flattened plantains 2–3 minutes per side until deep golden and crisp. -
Season
Drain on paper towels, sprinkle with salt, and serve immediately.
Serving Tips
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Top with hogao (Colombian tomato–scallion sauce) or guacamole.
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Serve as a side for grilled fish, shrimp, or roasted meats.
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Make bite-size versions for party appetizers.
Pro Tips
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Use Very Green Plantains: The greener they are, the crispier the result.
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Oil Temperature Matters: First fry softens, second fry crisps—monitor with a thermometer.
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Flavor Boost: Add a smashed garlic clove to the oil during the second fry for subtle aroma.
Storage
Patacones are best eaten hot and fresh. If needed, keep warm in a 200 °F (95 °C) oven for up to 30 minutes. Reheating later will soften their crunch.
Frequently Asked Questions
Can I make patacones ahead?
You can do the first fry and flatten them a few hours in advance. Store covered at room temperature, then complete the second fry just before serving.
Can I bake instead of fry?
For crispness, frying is traditional, but you can brush with oil and bake at 425 °F (220 °C) for 15–20 minutes, flipping once.
What’s the difference between patacones and tostones?
They’re nearly identical; “patacones” is the Colombian and Panamanian name, while “tostones” is common in the Caribbean.
