Patacones (Twice-Fried Green Plantain Discs)
In short: Green plantain slices fried once, smashed flat and fried again until crisp outside and tender inside, served salted with hogao or avocado. It takes about 50 min in total and makes 4 servings.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 310 kcal
Patacones are the crunchy plantain discs Colombians eat with almost everything, from fried fish on the coast to shredded beef in the mountains. Unripe plantain is fried twice, with a smash in between, which makes the outside crisp and golden while the inside stays soft and starchy. Sold at roadside stands and served as a side or a snack, they are salted while still hot. Serve them straight from the pan, because they soften as they cool.
Instructions
- Trim both ends of each plantain and score the peel lengthwise in three places. Pry the peel off with your fingers or a knife tip, going slowly because green peel sticks. Cut the plantains into rounds 3 cm (1 1/4 in) thick.
- Heat about 2 cm (3/4 in) of oil in a wide, heavy skillet to 160°C (320°F). Fry the rounds in batches for 3 to 4 minutes per side, until pale golden and tender when pierced. Lift them out onto paper towels and keep the oil hot.
- While the rounds are still warm, smash each one between two sheets of parchment with the base of a heavy glass, until about 6 mm (1/4 in) thick.
- Dip each flattened disc briefly in the salted water, then pat it very dry with paper towels so the oil does not spatter.
- Raise the oil to 180°C (350°F). Fry the discs in batches for 2 to 3 minutes per side, until deep golden and crisp.
- Drain on paper towels, sprinkle with flaky salt and serve right away with lime, hogao or avocado.
Tips
- Choose plantains that are fully green and hard. Yellow plantains turn sweet and soft when fried, which suits tajadas but makes poor patacones.
- A wooden tostonera (plantain press) makes smashing quicker. For a lighter version, brush the smashed discs with oil and bake at 220°C (425°F) for 15 to 18 minutes, turning once.
Questions and answers
Can I make patacones ahead of time?
Do the first fry and the smash up to 4 hours ahead, then fry the second time just before serving. Finished patacones lose crunch within about 20 minutes, but a 200°C (400°F) oven revives them in 5.
What is the difference between patacones and tostones?
Both are twice-fried green plantain discs, and the name changes by country. In Colombia patacones usually come with hogao, cheese, shredded beef or avocado on top.
Can I make patacones in an air fryer?
Yes. Brush the smashed discs with oil and air-fry at 200°C (400°F) for 10 to 12 minutes, flipping halfway. They come out lighter but still crisp.
How long does it take to make Patacones (Twice-Fried Green Plantain Discs)?
About 50 min in total: 15 min of preparation and 35 min of cooking.
How many calories are in Patacones (Twice-Fried Green Plantain Discs)?
About 310 kcal per serving, with 2 g of protein, 47 g of carbohydrates and 13 g of fat. These values are estimates.
Nutrition per serving
| Calories | 310 kcal |
|---|---|
| Protein | 2 g |
| Carbohydrates | 47 g |
| Fat | 13 g |
| Fiber | 4 g |
| Sugar | 6 g |
| Sodium | 300 mg |
Estimated values, calculated from the ingredients.
