Name: Crispy Fried Patacones Made With Green Plantains
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 2 Green Plantains; 12 oz Avocado Oil (12-20 oz); 1 Pinch Sea Salt

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One of my favorite dishes is patacones. They are crispy, thin, flattened plantains fried twice and then topped with salt crystals.

They’re a popular appetizer and side dish across the Caribbean, including Puerto Rico, Costa Rica, Colombia, the Dominican Republic, and almost all Latin American countries.

My mom made them so light, thin, and crispy that they became my favorite growing up.

Olga’s Notes

This green plantain recipe makes the best quick, crispy snack or side dish
Perfect for anyone looking for gluten-free sides
If you love these patacones and want an air fryer version, try this air fryer patacones con hogao recipe

The Secret To The Best Crispy Patacones

Unripe green plantains make the crispiest smashed plantains.
You don’t need a special press like a tostonera to make this recipe, but tostoneras are easy to use and are made specifically for patacones. Instead, you can use something with a flat bottom, like the bottom of a bowl.
With thick slices, you’ll have starchy, less crispy fried plantain pieces. Try and make them thin for a flaky crisp.
Use an oil ideal for frying like avocado oil, or neutral oil of your choice.
Make sure that the hot oil isn’t too hot to avoid burning the plantains.

Equipment For The Easiest Twice-Fried Plantains

Frying Pan or Dutch Oven
Tostonera, a tortilla press, also works, but you can use the bottom of a glass or the bottom of a bowl.
Wooden Cutting Board
Slotted Spoon
Paper towel-lined plate
Sharp Knife

Ingredients and Substitutions

Unripe plantains for traditional patacones, but you can opt for slightly ripened yellow plantains for a mild sweet twice-fried plantains
Avocado oil or vegetable oil – a neutral oil for frying
Salt

Instructions For Crispy Patacones Recipe

Fill the frying pan or Dutch oven with enough oil to submerge the plantain about 1 inch high.
Heat oil on low-medium heat.
Remove the peel of the plantain by lightly scoring the peel to make a lengthwise slit and removing the skin of the plantain.
Slice plantains into 1-inch chunks width-wise.
Fry plantains on each side for the first time for 2-3 minutes until they’re a very light golden brown, then place them on a paper-towel-lined plate to remove the excess oil.
Increase the heat to medium heat for the second fry.
Flatten the fried pieces of plantain with the tostonera or flat bottom of a bowl.
Fry the plantains once flattened for a second time in a single layer.
Fry them on each side for 1-2 minutes, remove them from the oil with a slotted spoon, place them on a fresh paper towel-lined plate, and sprinkle on sea salt.
Serve immediately and enjoy!

overhead view of first fry patacones in hot oil — patacones first fry 1 inch

First fry patacones plantain in presser preparing for second fry — patacones first fry 1 inch

See Below for Detailed Instructions

What To Serve With Patacones

Sauces

A delicious way to enjoy patacones is to pair them with a tangy dipping sauce. I love dipping them in hot salsa like aji picante, a delicious Colombian empanada sauce. This cherry pepper aioli is also perfect with patacones.. here are other salsas and aiolis that make the list:

Main Dishes

Patacones go well with so many proteins, but also veggie dishes. I love patacones with this lighter version of Puerto Rican shrimp stew. Ribs are also so good with this dish. Try these no-marinade costillas or air fryer boneless skinless chicken thighs.

Storage

The best time to enjoy twice-fried plantains is immediately after coming out of the fryer.

Store them wrapped in a paper towel in a glass container or plastic storage bag for up to 24 hours.

Reheating

Reheat them in the oven at 400 degrees for 5 minutes or until warm and slightly crispy. You can also reheat patacones in the air fryer at 400 degrees for 5 minutes.