Patacones, or fried green plantains, are a classic comfort food found across Latin American and Caribbean cuisines. Crispy on the outside with a mild, savory flavor, they’re perfect with toppings or enjoyed as is. My easy recipe shows just how simple they are to make at home!
A Note From Kristen
I first had patacones in Colombia, and I’ve been hooked ever since. They’re simple and rustic, yet somehow still feel special. The crispy edges and soft center are what make them so satisfying. At home, we usually enjoy them with ají picante or hogao, both traditional pairings, though they’re just as good served as a side or appetizer. I always make extra because they go quickly. Happy eating!
~Kristen
What is Patacones?
Patacones, also called tostones, are a classic dish enjoyed throughout Latin America and the Caribbean, with strong roots in places like Colombia, Venezuela, and Puerto Rico. They’re made by slicing green plantains, frying them once, smashing them flat with a pataconera or similar tool, then frying them again until crisp. The double-frying process gives them their signature texture, crispy and golden on the outside with a soft, tender center. They’re commonly served with sauces, beans, or a variety of toppings.
Ingredient Notes
Please keep in mind that this is just a quick overview. Visit the full recipe for amounts and instructions!
How to Make Fried Green Plantains
01
PEEL
Slice the peel lengthwise, then remove it in strips.
02
SLICE
Cut the plantains into 1-inch-thick rounds.
03
SOAK
Stir the salt into the water, then soak the plantain pieces for 10 minutes. Drain and set aside.
04
WARM
Heat a skillet over medium heat with enough oil to reach halfway up the plantains.
05
FRY
Fry the plantain pieces until lightly golden, turning once with tongs.
06
FLATTEN
Transfer the plantain slices to a board with a slotted spoon, then gently flatten each with the bottom of a cup or small pan. To prevent sticking, press them between parchment or wax paper.
07
FRY
Return to the oil and fry until the edges are crisp and the centers are deep yellow.
08
SERVE
Drain on paper towels, then sprinkle with flaky salt and serve. Enjoy!
My Favorite Ways to Serve Patacones
- Serve with ají picante or hogao for a traditional pairing.
- Top with my avocado spread and a squeeze of lime.
- Pair with seasoned black beans or refried beans.
- Add fresh salsa or pico de gallo.
- Serve with vegan mayo, mojo verde, or a simple yogurt sauce.
- Sprinkle with shredded cheese or vegan queso.
- Serve alongside arepas for a heartier plate.
Kristen’s Top Tips
- Always use very green, unripe plantains as they have the right starchy texture and aren’t sweet or mushy.
- A simple trick is to keep the oil at a steady temp and give each piece a little space so it fries, not steams. Don’t overcrowd the pan so each patacone gets evenly crispy. Fry in batches if necessary.
- Using paper towels to remove excess oils is perfect for keeping your patacones crunchy, not greasy.
- If you want ultra-crunchy plantains, smash them thinner than usual. If you want a softer, fluffier center, leave them slightly thicker.
- While salt is a classic seasoning, you can experiment with flavors such as garlic powder, lime zest, or paprika.
- If you want to make them ahead of time, follow the steps until you’ve smashed the plantains. But, instead of refrying them, put them in a zip-lock bag and keep them in the freezer until ready to use.
More Delicious Latin American Recipes
Patacones (Crispy Fried Green Plantains)
Ingredients
- 2 green plantains
- 2 cups water
- 1 teaspoon salt
- high smoke point oil for frying I like to use avocado oil or sunflower oil
- flaky salt for finishing
Method
- Peel the plantains by slicing through the skin lengthwise, then lift the peel away in strips.
- Cut the plantains into thick rounds, about 1 inch each.
- Stir the water and salt together in a bowl and then soak the plantain pieces for 10 minutes. Drain and set aside.
- Warm a skillet over medium heat with enough oil to come halfway up the plantains. Fry the plantain pieces until lightly golden on the outside, turning once, just about 4-5 minutes.
- Transfer the plantains slices to a board and then flatten each piece gently with the bottom of a cup or small pan. To avoids sticking, you can smash them in-between pieces of parchment paper.
- Return them to the hot oil and fry again until the edges crisp up and the centers turn deep yellow, 4-5 minutes.
- Drain on paper towels and sprinkle with flaky salt before serving. Enjoy!
Notes
Nutrition
Nutritional information is automatically calculated using a third-party calculator and is an estimate only.
