Colombian Patacón (Twice-Fried Plantain)

About This Recipe

Patacón (also called tostón in other countries) is the Colombian art of transforming an unripe green plantain into something magnificent through a two-fry method. First fry softens the plantain, smashing flattens it, and the second fry makes it irresistibly crispy. Used as a side dish, snack, or edible plate piled with hogao sauce, shredded beef, or avocado.

Ingredients

Serves 4

• 3 largegreen (unripe) plantains
• 2 cupsvegetable oil for frying
• 1 tspsalt
• 1 cupwater (for soaking)
• 1 tspsalt (for soaking water)

Instructions

1. 1

   Prepare the plantains

   Peel the green plantains and cut into rounds about 2cm thick.

2. 2

   First fry

   Heat oil to 160°C (325°F). Fry plantain rounds for 3–4 minutes until softened but not browned. Remove and drain.

3. 3

   Soak and smash

   Briefly dip fried rounds in salted water, then smash each one flat with the bottom of a heavy glass or a patacón press to about 5mm thickness.

4. 4

   Second fry

   Increase oil to 180°C (350°F). Fry the smashed patacones for 2–3 minutes per side until golden and crispy.

5. 5

   Season and serve

   Drain on paper towels, sprinkle with salt, and serve immediately with hogao sauce, guacamole, or shredded beef.

Variations

• •

  Top with hogao (Colombian tomato sauce) and cheese

• •

  Make patacón pizza with various toppings

• •

  Serve alongside ajiaco or sopa de mondongo

Storage

Best eaten immediately. Can be reheated in an air fryer or oven.

Frequently Asked Questions