Patacones (Fried Green Plantains)

Colombia • Regional Dish • Side Dish

Colombian Patacones (Fried Green Plantains)

Patacones are one of the simplest and most satisfying things you can do with green plantains. They’re fried once to soften, pressed flat, then fried again until crisp around the edges and tender inside.

Servings4
Prep Time10 min
Cook Time20 min
DifficultyEasy
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Instructions

  1. Cut off both ends of the plantains and score the peel lengthwise. Remove the peel and cut each plantain into 5 to 6 thick rounds, about 3 cm wide.
  2. Heat the oil in a deep skillet or saucepan over medium heat to about 170°C.
  3. Fry the plantain rounds in batches for 4 to 5 minutes, turning once, until they look pale golden and slightly softened but not browned. Transfer to a tray or plate lined with paper towel.
  4. Flatten each round to about 1 cm thick using a plantain press, the bottom of a glass, or a flat plate. If they stick, lightly wet the surface with a little warm water.
  5. Increase the oil temperature slightly to about 180°C. Fry the flattened plantains again in batches for 2 to 3 minutes, turning once, until crisp and golden at the edges.
  6. Drain on paper towel and season right away with the salt.
  7. Serve hot with lime wedges and your favorite sauce.

Cultural Context

Patacones are a familiar part of Colombian cooking, especially in coastal and everyday home-style meals, where green plantains are used in all kinds of practical, delicious ways. The method is simple but distinctive: fry the plantain pieces once, then flatten them and fry them again for their signature crisp texture. They’re served as a side with meat, fish, rice dishes, or beans, but they also turn up as snacks and casual street-food staples. In many homes, they are less a special occasion dish and more a reliable answer to the eternal question, “What should go beside dinner?”

Fun Fact

Patacones are known by different names across Latin America. In some places, they are called tostones, but the basic idea stays the same: green plantains, two trips into hot oil, and very little chance of leftovers.

Cook’s Tip

Use truly green plantains here, not yellow or spotted ones. Ripe plantains turn sweet and soft, which is lovely in other dishes, but not what patacones are trying to do today. A traditional patacón can be served plain as a side dish or topped with cheese, meat, avocado, or sauce. If you want a slightly flatter, crispier result, press them a bit thinner before the second fry.

Trivia

The word patacón in Colombia refers to the twice-fried plantain itself, not a sauce or topping, which means the crisp plantain is always the main event.

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