📝 About This Recipe
Patacones, also known as tostones, are the quintessential soul food of Latin America, particularly beloved in Colombia and the Caribbean. These double-fried green plantains are transformed from starchy fruits into crispy, golden discs with a tender, savory center. Naturally dairy-free and gluten-free, they serve as the perfect vessel for vibrant toppings and are a testament to the beauty of simple, traditional techniques.
🥗 Ingredients
The Plantains
- 4 large Green Plantains (must be very firm and completely green with no yellow spots)
- 3 cups Neutral Frying Oil (vegetable, canola, or grapeseed oil)
- 1 teaspoon Sea Salt (flaky salt is best for finishing)
Garlic Brine (The Secret Step)
- 2 cups Warm Water
- 4 pieces Garlic Cloves (smashed and minced)
- 1 tablespoon Salt (dissolved in the water)
Zesty Hogao Sauce (Topping)
- 3 large Roma Tomatoes (finely diced)
- 4 stalks Green Onions (finely chopped)
- 1/2 piece Yellow Onion (finely minced)
- 2 tablespoons Olive Oil
- 1/2 teaspoon Ground Cumin
- 1/4 cup Fresh Cilantro (chopped for garnish)
- 1 piece Lime (cut into wedges for serving)
👨🍳 Instructions
-
1
Prepare the Garlic Brine: In a medium bowl, combine the warm water, 1 tablespoon of salt, and the smashed garlic. Stir until the salt is dissolved and set aside to infuse while you prep the plantains.
-
2
Peel the Plantains: Cut off both ends of each plantain. Use a paring knife to make 2-3 shallow longitudinal slits through the thick green skin, being careful not to cut into the flesh. Use your thumb to pry the skin away from the fruit.
-
3
Slice the Plantains: Cut the peeled plantains crosswise into thick rounds, about 1 to 1.5 inches thick.
-
4
The First Fry: Heat the frying oil in a deep skillet or caldero over medium heat until it reaches 325°F (160°C). Carefully add the plantain chunks. Fry for 3-5 minutes per side until they are light golden and tender when pierced with a fork, but not yet browned.
-
5
Drain: Remove the plantains with a slotted spoon and drain them on a plate lined with paper towels. Let them cool for about 2 minutes so they are easier to handle.
-
6
The Smash: Place a piece of parchment paper or a plastic bag on a flat surface. Place a warm plantain chunk on top, cover with another piece of parchment, and press down firmly using a heavy flat-bottomed pan or a traditional 'pataconera'. You want a disc about 1/4 inch thick.
-
7
The Soak: Dip each flattened plantain disc into the garlic brine for about 10 seconds. This adds flavor and moisture, which helps create steam for a fluffier interior during the second fry.
-
8
Dry: Pat the soaked discs dry very carefully with paper towels to prevent the oil from splattering in the next step.
-
9
Prepare the Hogao: While the oil reheats, sauté the onions and green onions in olive oil over medium heat until translucent. Add the tomatoes, cumin, and a pinch of salt. Simmer for 10 minutes until it forms a thick, jammy sauce.
-
10
The Second Fry: Increase the oil temperature to 375°F (190°C). Fry the flattened discs in batches for 2-3 minutes until they are deep golden brown and very crispy on the edges.
-
11
Final Seasoning: Remove the patacones from the oil and immediately sprinkle with flaky sea salt while still hot.
-
12
Serve: Top each patacon with a generous spoonful of the warm hogao sauce and a sprinkle of fresh cilantro.
💡 Chef's Tips
Always use green plantains; if they have started to turn yellow, they will be too sweet and soft to get that signature crunch. Don't skip the garlic brine soak—it's the traditional Colombian secret for the most flavorful results. Keep the oil temperature consistent; if the oil is too cold for the second fry, the patacones will absorb too much grease. If you don't have a pataconera, use the bottom of a heavy cast-iron skillet or a sturdy dinner plate to smash them evenly. Serve them immediately! Patacones are best enjoyed piping hot while the contrast between the crispy exterior and soft interior is at its peak.
🍽️ Serving Suggestions
Serve as an appetizer with a side of creamy guacamole or spicy ají picante. Use them as 'sliders' by topping with shredded beef (ropa vieja) or pulled pork. Pair with a cold Latin lager or a fresh passion fruit juice (maracuya). Serve alongside a bowl of traditional Sancocho or black bean soup. For a breakfast twist, serve with fried eggs and avocado slices.