Colombian Patacones (Twice-Fried Green Plantains)
Crispy on the outside, soft in the middle — patacones are Colombia's answer to chips, and they go with everything. Street food made at home in 20 minutes.
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Servings
2
🛒 Ingredients
Serves 2
- 2green (unripe) plantains
- Vegetable oil for frying (enough for 1 inch depth)
- Salt, to taste
- — Serving suggestions
- Hogao (tomato-onion sauce)
- Guacamole or sliced avocado
- Shredded chicken, black beans, or cheese
🌿 Vegan, Gluten-Free
👨🍳 Instructions
1
Peel the green plantains: cut off both ends, score the skin lengthwise with a knife, and peel it away. Cut into thick rounds, about 3–4 cm (1.5 inches) each.
2
First fry: Heat oil in a deep pan to 160°C (325°F). Fry the plantain rounds for 3–4 minutes per side until golden but not browned — they should be cooked through but not crispy yet. Remove and drain on paper towels.
3
Smash: While still hot, place each round between two pieces of plastic wrap or parchment paper. Use the bottom of a glass, a plate, or a tostonera (the traditional press) to flatten each piece to about 6–8mm thickness. Press firmly and evenly.
4
Second fry: Return the oil to 190°C (375°F). Fry the flattened plantains for 2–3 minutes per side until deep golden and very crispy. Remove and drain immediately.
5
Season generously with salt while still hot. Serve immediately as a snack with toppings, or as a side dish. They lose their crispiness quickly, so eat right away.
💡 Chef's Tips
Plantain ripeness: Green plantains are essential — yellow or black ones are sweet and won't give the savory, starchy result you want. Look for completely green skins.
Classic toppings in Bogotá: Hogao (a cooked tomato and onion sauce), sliced avocado, shredded chicken, or black beans. At the coast (Cartagena), you'll often get them with ceviche on top.
Pro tip: Briefly dip the smashed patacones in salted water before the second fry for extra crispiness.