South American Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Patacones
Twice-fried green plantain rounds — smashed flat, fried until deeply golden and crisp, then salted and served stacked with avocado, cheese, or black beans.
Contains common allergens
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Good to know
- Crispy
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: crispy recipes30-minute meals
Instructions
7 steps- 1
Peel the green plantains by cutting off the ends and slitting the skin lengthwise, then prying it away.
- 2
Cut the plantains into 1 to 1 1/2 inch thick rounds.
- 3
Heat 2 inches of oil in a deep skillet to 325F and fry the plantain rounds for 3 to 4 minutes per side, until pale golden but not browned; remove and drain.
- 4
While still warm, flatten each piece between two sheets of parchment paper or with the bottom of a flat glass to about 1/4 inch thick.
- 5
If using, dip the flattened plantains briefly in garlic water made from minced garlic steeped in water with a pinch of salt.
- 6
Increase the oil temperature to 350F and fry the smashed plantains a second time for 2 to 3 minutes per side, until deeply golden and crisp.
- 7
Drain on paper towels, sprinkle generously with salt, and serve stacked with avocado, cheese, or black beans.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
84/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving1665
Calories
2 g
Protein
57 g
Carbs
164 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Patacones, called tostones in much of the Caribbean, are twice-fried green plantain slices that are a daily staple across Colombia, Venezuela, Ecuador, and Panama. Green plantains are too starchy and bland to eat raw, so cooks fry rounds once to soften them, smash them flat, and fry again until the edges shatter, transforming a humble starch into a crisp, golden disc. They show up everywhere from beach shacks to home tables, scooped through guacamole or piled high with toppings as patacones rellenos.
Listahan note
This version is built around the double-fry that makes patacones work, frying low to cook the inside, then hot to crisp the outside, and it finishes with a salt-and-garlic dip that is the regional default.
Technique cues
- Fry the rounds gently the first time only until tender and pale, not browned, since this stage is about cooking through rather than coloring.
- Smash while still hot and warm a quick dip of water and garlic to keep the smashed discs from sticking to your press.
- Crank the heat for the second fry so the flattened plantains crisp fast and stay crunchy instead of soaking up oil.
Kitchen flow
- Parallel prep
- Peel and slice all the plantains and mix the garlic-salt water before heating the oil so the frying goes in a smooth rhythm.
- Make-ahead
- Do the first fry up to a few hours ahead and hold the soft rounds, then smash and finish the second fry just before serving.
- Leftover move
- Recrisp leftovers in a hot oven or air fryer and pile them with shredded chicken, beans, and cheese as patacones rellenos.
- Cleanup rhythm
- Line the draining plate with paper towels in advance, strain and save the oil once cool, and wipe the press between batches so starch does not build up.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
green plantains
the whole dish
Purpose: Firm, starchy green plantains hold their shape through smashing and crisp up where ripe ones would just turn sweet and soft.
Handling: Peel by scoring the skin, then cut into thick rounds for frying.
Adaptation: Very firm, barely-yellow plantains work, though greener is better for crunch.
neutral frying oil
frying medium
Purpose: A high-smoke-point oil lets you fry twice at different temperatures without burning.
Handling: Heat in a deep skillet and keep enough to submerge the rounds.
Adaptation: Refined coconut or sunflower oil both work well.
garlic
flavored dip and soak
Purpose: A garlic-salt water gives the smashed discs flavor and helps season the second fry.
Handling: Crush into warm salted water to dip the smashed plantains before the second fry.
Adaptation: Garlic powder stirred into salt water works if fresh is unavailable.
salt
seasoning
Purpose: Patacones are bland without a generous hit of salt the moment they leave the oil.
Handling: Salt immediately after the second fry while still glistening.
Adaptation: A seasoned salt or a sprinkle of garlic salt adds extra savor.
Technique notes
- Smash to an even thickness using a flat-bottomed cup or a tostonera so every disc crisps at the same rate.
- Fry in batches so the oil stays hot and the patacones do not steam each other into sogginess.
- Serve within minutes, since patacones are at their best crisp and lose their crunch as they sit.
Ingredient swaps
- Lower-fat direction
- After the first fry and smash, finish in a hot air fryer with a light oil spray instead of a second deep-fry.
- Loaded direction
- Top the crisp discs with seasoned beef, avocado, and crema for a patacon meal.
- Vegan note
- Patacones are naturally vegan; pair with guacamole or hogao for a plant-based plate.
Serve alongside
- Hogao tomato-onion sauce
- Guacamole
- Suero costeno
- Ceviche
- Limonada de coco
- Colombiana soda
- Cold beer
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Patacones are best eaten right away. Hold cooked ones at room temperature for a couple of hours, then recrisp in a hot oven or air fryer. Par-fried rounds from the first fry can be refrigerated for a day before the final fry; avoid freezing finished patacones, which turn tough.
Equipment
- Deep heavy skillet
- Tostonera or flat-bottomed cup
- Slotted spoon
- Paper-towel-lined plate
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