These irresistible slices of fried plantain are known for their crispy exterior and soft interior, winning over the hearts and stomachs of everyone who tries them.
Making patacones is an art form, a dance between fresh ingredients and the exact technique to achieve that perfect golden color. Whether you enjoy them on their own with a touch of salt, or paired with a delicious sauce, these versatile snacks will quickly become a staple in your culinary repertoire.
Patacones are a popular dish prepared in many parts of Colombia, captivating diners with their unique flavor and texture.
Crispy Patacones with Guacamole
In our recipe, you'll find all the flavors of the patacón and its best companions. This way, you can relish it time and again, presenting it differently each time you prepare it.
Differences with other recipes
We offer excellent accompaniments for this dish, from sauces to basic preparations to enhance a good patacón. The process is not very complicated, so your time in the kitchen will be much shorter. You won't stop eating them; their crispiness will enchant you from the first bite, making them perfect for sharing with family.
What is a patacón?
A patacón is a dish made from green plantains, which are flattened and then fried. This process gives them their crispiness and flat shape, highly valued in gastronomy. They are also known in different places as tostón, tachino, frito, frito verde, plantain toast, and in this case, patacón. They are prepared in various countries in America, including Colombia.
How to make patacones?
To prepare these patacones, first peel the plantains. Make a lengthwise cut with a knife, then use it to help lift the skin. Once peeled, cut each plantain into 3 or 4 equal parts, depending on the desired size.
Heat the oil, and once hot, fry each plantain slice for about 3 minutes. Remove from the oil and drain. Using a pataconera or a flat plate, place the plantain slice on a plastic bag and flatten it with the plate (you can moisten the plate slightly to prevent sticking).
After flattening all the plantain slices, sprinkle garlic salt on each piece and fry again until they are golden and toasted. Drain on paper towels, and voilà, you can enjoy a delicious patacón with your favorite topping.
What to pair them with?
Personally, I love a good patacón with guacamole and grilled meat. However, you can also prepare some shredded meat with sauce and top it with a slice of mozzarella cheese. They also pair well with beans or even shrimp ceviche. Another option is to shred some chicken and top the patacón with it. There are countless accompaniments that perfectly complement this dish.
Tips and recommendations
- The thinner the patacón, the crispier it will be.
- Remember to fry the slice first, then flatten it, and finally fry it a second time to create the patacón.
Benefits
- High in carbohydrates, providing plenty of energy, ideal for athletes and children.
- Patacones help prolong the feeling of fullness due to their dietary fiber and starch content.
Recommended recipes
Shredded meat: A perfect accompaniment for patacones.
Beans: Another way to use green plantains in a different recipe.
Green plantain soup: For a change, try this delicious green plantain soup.
Patacones FAQ
Yes. Twice-fried green plantain, identical technique. Colombia, Panama and Ecuador say patacones; Cuba, Puerto Rico and the Dominican Republic say tostones. The differences are small: Colombian patacones tend to be thicker and are served with hogao, while tostones are often thinner and come with garlic mojo.
The first fry cooks the plantain through and softens it enough to flatten. The second fry, after flattening, is what makes the outside crisp. One fry gives you a soft piece of plantain; two give you the crunch that defines the dish.
Completely green, hard and starchy. A ripe plantain has too much sugar: it will caramelise, go soft and refuse to hold its shape when flattened. Ripe plantain fried in slices is a different dish, called maduros, and it is sweet.
A hinged wooden press made for flattening plantain. You do not need one: put the fried piece inside a folded plastic bag or between two sheets of parchment and press with the bottom of a flat plate or a heavy pan. Dampening the plate slightly stops it sticking.
Not like a banana: the skin will not come away. Cut off both ends, score the skin lengthways down the ridges with a knife, then lever it off in sections with your thumb. Rubbing a little oil on your hands first stops the sap staining them.
With hogao, the tomato and scallion sofrito, or with guacamole. They are also the base for patacón con todo, piled with meat and cheese, and they go alongside fried fish on both coasts. Salt goes on straight out of the oil.
Oil that was not hot enough on the second fry, or overcrowding the pan. Both drop the temperature and the plantain absorbs oil instead of crisping. Fry in batches and let the oil come back up to heat between them.
📖 Recipe
Ingredients
- 2 green plantains
- Oil for frying
- Garlic salt
Instructions
- Peel the plantains and cut them into 3 or 4 equal parts, depending on the desired size.
- Heat the oil, and once hot, add the plantain slices, frying for about 3 minutes on all sides.
- Remove from the oil, drain them, then proceed to flatten them. You can use a pataconera or take a flat plate, place the plantain slice on a plastic bag, and press it with the plate (you can moisten the plate slightly to prevent sticking).
- After doing this with all the plantain slices, sprinkle some garlic salt on them and return the flattened plantains to the oil, frying until they're golden and toasted.
- Remove from the oil and place on paper towels to drain.
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