Patacones (Fried Green Plantains)

This post is also available in Spanish

Patacones Colombianos

Patacones or Tostones are made from green plantains peeled and cut cross-wise. Patacones are fried twice. Patacones are served in restaurants all over Colombia as a side dish for fish dishes or as an appetizer with guacamole, hogao (tomato and onion sauce) or ají (hot salsa).

patacon

Ingredients
(8 patacones)

2 Large green plantains
Vegetable oil for frying
Salt to taste

Patacones or Tostones recipe

Directions

  1. Peel the plantains and cut cross-wise into 1/2” slices
  2. In a medium heavy pot, add enough vegetable oil to cover the plantain slices and heat the oil over medium high heat.
  3. Add the plantain slices to the heated oil in a single layer. Fry for about 3 to 4 minutes per side. Carefully remove the plantains with a slotted spoon, and place them on a plate lined with paper towels to absorb excess oil.
  4. Let the patacones cool for 3 minutes. Then, place the plantains on a piece of plastic wrap and cover with another piece of plastic wrap. With a flat pot cover, press well on the pieces of plantain, flattening them to ¼” thickness.
  5. Dip each slice in salted water. Then using tongs add them back in the hot oil in a single layer (you may need to work in batches) and fry for an additional 3 minutes on each side. Be careful when you fry the soaked plantains, as droplets of water will cause the oil to splatter.
  6. Remove the patacones with slotted spoon and transfer them to a plate lined with paper towels to absorb oil, sprinkle with salt, to taste, transfer to a serving plate and serve hot with guacamole, tomato sauce or salsa.
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Comments

  1. says

    This looks delicious! I’ve had plantains before in Asia, but they were nothing like what you share here. What kind of fish dishes does this recipe go well with? And can you get the same kinds of plantains where you live now, or are they a different variety from what you had in Colombia? I’ve never heard of hogao or aji, though the latter is probably familiar to me. Thanks for sharing this!

  2. Erica says

    Thank you for your comment. This recipe can be served with many kinds of seafood: fish stew, fried fish, grilled fish, shrimp in coconut sauce and many more and you can find really good plantains in the United States too.

  3. says

    I love plantains. This Puerto Rican woman I knew years ago introduced me to them. She prepared them a bit different that you explain here. I’m going to try this sometime.

  4. Jorge says

    Love it is great, i remember back in Colombia ace muchos anos los patacones con chorizo huevos para el desayuno en fines de semana sabados e domingos toda la familia. Good job u r great love your recipies.
    Thanks
    Jorge

  5. ace car says

    make sure the water for dipping the plantin is warm and salt, minced garlic and cuming for the perfect taste.

  6. Chris says

    Man I am loving your site Erica, I was just explaining how to make these in another post! LOL Fried twice, OMG I can’t believe I didn’t think of that! I knew something i was doing was wrong but didn’t know what, I only remember watching my aunt make them never realized till now she fried them twice.

  7. Peter says

    Erica,
    We returned back to Sweden in september after having adopted a 4 year old girl from Cali, Colombia. We were in Colombia for six weeks and really liked the food culture and all the nice people we met. Back home we almost immidiately missed the patacones and the empanadas snacks, so we were really happy when we found your blog and all the fantastic recipies. Now we have a “colombian afterwork” every friday with patacones and aji – and our daugeter loves it!! This friday we will try the empanadas recipie for the first time – after finally finding the masarepa in our local special grocery store.

    Thanks / Peter

  8. DINA says

    Patacones are my favorite! I am from Colombia too, but at home my mom usually dips the slices in garlic salted water. That makes the patacones taste much better!

  9. Wendy says

    Hello:
    I love your recipes, thank you. I live in AZ, my mom (colombian) lives in NY and my abuelita lives in Colombia, so I don’t have anyone out here to show me the recipes I love and remember, so thank you!
    I do remember my mom making patacones and instead of dipping them in salted water, she would smash them on garlic salt and fry them, it definitely avoids the oil splatter. Thank you.

  10. Chip says

    I am from the USA but live in Barranquilla Colombia. Here the most common cooking method does not include dipping in salted water. We just do the first deep fry, flatten, second deep fry, then salt, let the excess oil get soaked up, and eat. They are delicious!

  11. chela says

    Erica. What is the purpose if dipping the Patacones in salted water? My mom makes patacones all the time but she never dips them in salted water. My mom is from Colombia. By the way I love your website.

  12. Claudia says

    I love patacones. Moreover, I love this website! I’ve been looking for Colombian recipes for so long. Miss my moms cooking. Your at a blessing. Thank you.

  13. Lianna says

    Hi! Very late to this party but this sounds so wonderful!
    I am catering a wedding next month with “heavy apps”. I these are the perfect thing to serve.

    So question: How far in advance can they be made? Can they be frozen?

    Thank you so much. Love your site.

  14. Heather says

    I started to make these after a recent trip to Colombia, but I stupidly covered the pot while I was cooling and pressing the plantains, and when I lifted the cover I wound up starting a grease fire. Word to the wise: DO NOT LEAVE THE GREASE COOKING, and DO NOT COVER! I know this may seem obvious, but I didn’t know better and had a very close call.

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