Twice-fried smashed green plantains, crisp on the outside and tender within, the classic Colombian coastal street snack.
Patacones are one of the simplest and most beloved snacks across Colombia's coastal regions, made by frying thick slices of green plantain, smashing them flat, then frying again until crisp. Street vendors from Cartagena to the Pacific coast sell them fresh out of the fryer, often with a smear of garlic or a spoonful of hogao on top. The double-fry technique is what defines a good patacon: the first fry cooks the dense, starchy plantain through, and the smash-and-refry step creates the shattering crisp edge that makes them so addictive. Using truly green, unripe plantains is essential — anything riper turns to mush under the weight of the smash. Served hot with a sprinkle of salt, they're a snack, a side dish and sometimes the base for loaded appetizers, but they're best enjoyed simply, straight from the fryer.
Serves 4
Cut the peeled green plantains into 1.5-inch thick rounds.
Heat oil to 325°F (165°C) in a deep skillet. Fry the plantain rounds 3-4 minutes per side, until pale gold but not browned. Remove and drain.
While still warm, place each piece between two sheets of parchment or a flattened paper bag and smash firmly with the bottom of a jar or a plate until about a quarter-inch thick.
Increase the oil to 375°F (190°C). Fry the flattened patacones again, 2-3 minutes per side, until deep golden and crisp at the edges.
Drain on paper towels and immediately season with salt, or a quick garlic-water brushed over the top before the final fry for extra flavor.
Salt them the moment they come out of the oil — that's when the seasoning sticks best.
Use truly green, unripe plantains — yellow ones are too sweet and soft to hold their shape when smashed.
Don't skip the double fry; the first fry cooks them through, the second gives the crisp exterior.
Smash them while still hot — cooled plantain pieces crack instead of flattening evenly.
Brush with a garlic-lime water mixture before the second fry for extra flavor, as is common on the coast.
Serve with hogao (tomato-onion sauce) or guacamole for dipping.
Bake at 400°F, flipping once, for a lower-oil version, though the texture will be less crisp.
Best eaten fresh and hot. If needed, store cooled patacones in an airtight container up to 1 day and re-crisp in a hot oven for a few minutes.
Patacones, twice-fried smashed green plantains, are a staple across Colombia's Caribbean and Pacific coasts, sold by street vendors and served as a side or snack with salt, garlic or a simple hogao sauce.
No — ripe plantains are too soft and sweet; they'll fall apart when smashed. Use firm, green, unripe ones.
The oil likely wasn't hot enough for the second fry — check the temperature reaches a true 375°F before adding them back in.
They cooled too much before smashing — work quickly while the pieces are still warm and pliable.
Per serving (110g / 3.9 oz) · 4 servings total
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →Join the conversation
Sign in to leave a comment and save your favourite recipes
Have feedback or need help?
We read every email and reply within 1–2 business days.
© 2026 MyCookingCalendar. All rights reserved.
