Colombian Patacón (Twice-Fried Plantain)
Crispy, smashed green plantain rounds — the versatile Colombian staple eaten as a side, snack, or base for toppings.
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
Prepare the plantains
Peel the green plantains and cut into rounds about 2cm thick.
- 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
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
Second fry
Increase oil to 180°C (350°F). Fry the smashed patacones for 2–3 minutes per side until golden and crispy.
- 5
Season and serve
Drain on paper towels, sprinkle with salt, and serve immediately with hogao sauce, guacamole, or shredded beef.
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Pro Tips
- →
Use very green plantains — ripe ones won't crisp up properly.
- →
The soaking step is optional but prevents the patacón from being too dense.
- →
Season immediately after frying while still hot.
- →
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
Variations
- •
Top with hogao (Colombian tomato sauce) and cheese
- •
Make patacón pizza with various toppings
- •
Serve alongside ajiaco or sopa de mondongo
- •
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Storage
Best eaten immediately. Can be reheated in an air fryer or oven.
History & Origin
Patacón is a staple of the Colombian Pacific and Caribbean coasts, deeply rooted in Afro-Colombian culinary tradition where plantains are a dietary cornerstone.
Frequently Asked Questions
Why use green plantains?
Green plantains are starchy and firm, perfect for crisping. Yellow or ripe plantains are too sweet and soft for patacones.
Do I need a patacón press?
No — the bottom of a heavy glass, a cutting board, or even your palm works fine.
Can I make this ahead of time?
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
What can I substitute if I don't have all the ingredients?
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Nutrition Facts
Per serving · 4 servings total
Time Summary
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