Patacones: Authentic Colombian Twice-Fried Green Plantains (Tostones)
Mastering the art of perfectly crispy Patacones (Authentic Colombian Twice-Fried Green Plantains), also widely known across Latin America as Tostones, is an absolute game-changer for anyone wanting to recreate true tropical flavors at home. This iconic side dish transforms a firm, starchy green plantain into a shatteringly crisp, golden disc that is fluffy on the inside and structurally perfect for scooping up your favorite dips and stews. It is, without a doubt, one of the most essential and beloved recipes in the entire Colombian gastronomic repertoire.
While they only require a few humble ingredients and 15 minutes to make, the secret to the ultimate Patacón lies in the traditional double-frying technique. First, thick chunks are fried to soften the core, then they are smashed flat, lightly dipped in savory garlic water, and fried a second time to achieve that unmistakable, addictive crunch. Whether you serve them simply sprinkled with sea salt, or loaded with traditional Caribbean toppings, these savory plantains will instantly become a staple in your kitchen.
Patacones / Tostones (Colombian Fried Green Plantains)
Ingredients
- 4 Green plantains must be firm and completely green, not yellow or black
- Neutral cooking oil for deep frying such as canola, vegetable, or corn oil
- Salt to taste
- 2 cloves Garlic thoroughly crushed (optional)
- 1 cup Water optional, for the garlic bath
Instructions
- Prep the plantains: Using a sharp knife, score the thick skin of the green plantains and peel them. Cut the peeled plantains into thick rounds, about 1.5 to 2 inches wide.
- The first fry (Softening): Heat a generous amount of neutral oil in a heavy skillet or wok over medium heat. Carefully add the plantain chunks and fry them for about 3 to 4 minutes per side. You want them to turn slightly golden and soften on the inside, but not cook completely.
- Smash (El Pisao): Remove the chunks from the oil and let them drain briefly. While they are still hot, place a chunk between two pieces of plastic (a heavy ziplock bag works perfectly). Using a pataconera (plantain press) or the flat bottom of a heavy wooden cutting board, press down firmly to smash the chunk into a flat, thin disc.
- The garlic bath (Optional but highly recommended): In a small bowl, mix the water, crushed garlic, and a generous pinch of salt. Quickly and lightly dip each smashed plantain disc into this savory liquid. Chef's Warning: Let the excess water drain completely off the plantain before the next step to prevent the hot oil from splattering aggressively!
- The second fry (Crisping): Return the flattened, drained plantains to the hot oil. Fry them for another 2 to 3 minutes per side until they are deeply golden and shatteringly crispy.
- Drain and serve: Remove the patacones from the oil, drain them on paper towels to absorb excess grease, sprinkle immediately with coarse salt, and serve hot!
Notes
- Classic Coastal Pairings: On the Colombian Caribbean coast, it is practically a rule to serve these with a side of Suero Costeño (a tangy, creamy fermented milk sauce), grated salty cheese, or as a crunchy side for hearty seafood stews and fried fish.
- The Tools: While specialized wooden presses (pataconeras or tostoneras) exist just for this purpose, any heavy, flat object in your kitchen will work perfectly to smash them.
- A Musical Tribute: This dish is so deeply ingrained in the coastal culture that there is a famously upbeat 1985 Colombian salsa anthem called “Patacón Pisao” (Smashed Patacón) by Cartagena singer Juan Carlos Coronel!
- Nutritional Perks: Beyond being delicious, green plantains are a fantastic source of complex carbohydrates, high dietary fiber, B-complex vitamins, calcium, and magnesium.
- The Sweet Variation: While green plantains are required for this savory, crispy version, you can perform the exact same technique using slightly yellow (semi-ripe) plantains for a sweeter, softer side dish.
You may also be interested
Casabe: Traditional Indigenous Cassava Flatbread
Mañoco o Fariña: Indigenous Granulated Cassava
Colombian Dumplings o Drop Dumplings
Arepas de fruto del árbol de pan: Colombian Breadfruit Arepas