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–+ servings
overhead of Patacones on parchment paper
Olga

Crispy Fried Patacones Made With Green Plantains

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Made with unripe plantains, this classic patacones recipe is so delicious that you might want to make multiple batches!
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 people
Course: Appetizer, Brunch, Dinner, Lunch, Side Dish, Snack, Tapas
Cuisine: Colombian
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 Green Plantains
  • 12 oz Avocado Oil 12-20 oz
  • 1 Pinch Sea Salt

Equipment

  • 1 Frying Pan
  • 1 Tostonera Press or bottom of a glass or bowl
  • 1 Wooden Cutting Board
  • 1 Slotted Spoon
  • 1 Paper towel-lined plate
  • 1 Sharp Knife

Method
 

  1. Fill the frying pan or Dutch oven with enough oil to submerge the plantain about 1 inch high
  2. Heat oil on low-medium heat
  3. Remove the peel of the plantain by lightly scoring the peel to make a lengthwise slit and removing the skin of the plantain
  4. Slice plantains into 1-inch chunks width-wise
  5. 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
  6. Increase the heat to medium heat for the second fry
  7. Flatten the fried pieces of plantain with the tostonera or flat bottom of a bowl.
  8. Fry the plantains once flattened for a second time in a single layer
  9. 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.
  10. Serve immediately and enjoy!

Nutrition

Calories: 500kcalCarbohydrates: 84gFat: 2gFiber: 4.6gVitamin A: 2240IUVitamin C: 74mg

Notes

The Secret To The Best Crispy Patacones

  1. Unripe green plantains make the crispiest smashed plantains.
  2. 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.
  3. With thick slices, you’ll have starchy, less crispy fried plantain pieces. Try and make them thin for a flaky crisp.
  4. Use an oil ideal for frying like avocado oil, or neutral oil of your choice.
  5. Make sure that the hot oil isn’t too hot to avoid burning the plantains.

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