How to Make Patacones

Name: How to Make Patacones
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Colombian
Ingredients: 2 large green plantains, peeled and cut into 2 inch segments; 2 cups vegetable oil, for frying; 1 teaspoon salt, plus more to taste; 1 clove garlic, minced, optional; 1 tablespoon water, optional (for garlic salt water)

Patacones are twice fried green plantain, smashed flat between the two fries, common along Colombia's Caribbean and Pacific coasts as a side dish, a base for toppings, or a scoop for dips and hogao sauce. The double fry is what separates them from a simple fried plantain, the first fry cooks the starch through and the second, after smashing, crisps the surface into something closer to a thick chip.

They use green, unripe plantain rather than the ripe yellow or black plantain used in sweeter fried plantain dishes, which keeps the flavor savory and starchy rather than caramelized.

Crispy golden Colombian patacones fried plantain with dipping sauce

What Actually Matters

The technique that makes a patacon work is the temperature and timing of the two fries, not the smashing itself. The first fry should be at a lower temperature, around 325 degrees Fahrenheit, just long enough to soften the plantain through without coloring it. The second fry, after smashing flat, goes in hotter, around 350 to 375 degrees Fahrenheit, to crisp the surface fast before the interior overcooks. Skipping the lower first fry leaves the center raw and starchy under a browned shell.

The Recipe

Serves: 4 | Prep: 10 minutes | Cook: 15 minutes | Total: 25 minutes

Ingredients

2 large green plantains, peeled and cut into 2 inch segments
2 cups vegetable oil, for frying
1 teaspoon salt, plus more to taste
1 clove garlic, minced, optional
1 tablespoon water, optional (for garlic salt water)

Method

Heat the oil in a deep skillet to 325 degrees Fahrenheit.
Fry the plantain segments 3 to 4 minutes, turning once, until softened but only lightly colored. Remove and drain.
Once cool enough to handle, place each segment between two sheets of parchment or plastic and smash flat with the bottom of a heavy pan or a plate to about 0.25 inch thickness.
If using, whisk the minced garlic and water together and briefly dip each smashed plantain in the mixture for extra flavor.
Increase the oil temperature to 350 to 375 degrees Fahrenheit. Fry the smashed plantains again, 2 to 3 minutes per side, until golden and crisp at the edges.
Drain on paper towels and salt immediately while hot. Serve right away with hogao sauce, aji, or a simple dip.

Nutrition (Per Serving, Estimated)

These values are calculated estimates for planning purposes, not lab-verified figures.

Nutrient	Amount
Calories	260 kcal
Protein	2 g
Fat	14 g
Carbohydrates	34 g
Sodium	480 mg

Tips, Variations, and Storage

Patacones are best eaten immediately after the second fry since they lose their crispness quickly as they sit. If your plantains are hard to peel, score the skin lengthwise in a few places first and soak briefly in warm water. Reserve the frying oil, strained, for one more batch of plantain based frying but discard after that since it picks up starch and breaks down.

Frequently Asked Questions

Can I use ripe yellow plantains for patacones?

No, patacones specifically use green, unripe plantain for a starchy, savory result. Ripe plantain is used for a different, sweeter fried plantain dish called tajadas or platano frito.

Why smash the plantain between fries?

Smashing increases the surface area, which lets the second fry crisp far more of the plantain than frying a thick round would.

What is hogao and do I need it for patacones?

Hogao is a Colombian tomato and onion sauce, commonly served alongside patacones, but they are also good on their own with just salt or a simple dip.

Can I bake or air fry patacones instead?

You can air fry them for a lighter version, but the texture will be drier than the traditional double deep fry.

How do I peel a green plantain?

Score the skin lengthwise in two or three places with a knife, then peel back the sections by hand. Green plantain skin is firmer than ripe plantain and does not peel like a banana.