Patacones (Crispy Fried Plantains)

Ingredients (7)

  • Green plantains (how many depends on how many patacones you’re making)
  • Vegetable or canola oil (as needed for frying)
  • 1 1/2 cups water
  • 4 cloves garlic, minced
  • 1 tablespoon salt, plus more to finish
  • 2 teaspoons of garlic powder to finish
  • Chimichurri, mojo, sour cream, or other dipping sauce for serving
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Patacones (Crispy Fried Plantains)

Fried food lovers who haven’t tried patacones (or tostones, or platanos, which are some other variations on fried green plantains)—you are seriously missing out. These golden, crispy, fried plantain fritters are delicious and easy to make at home too. A dip in garlic salt water and a gentle smash before their second fry is the secret to patacones’ addictive crunch and flavor. Just be sure you buy starchy green plantains; ripe black plantains are better roasted or sauteed.

Serve these crunchy treats with chimichurri, mojo, sour cream (in place of more traditional Colombian suero), hogao, or any of your other favorite sauces or condiments for a snack or a side—or use them as the base of a meal, as you would a piece of toast or a tortilla.

For a visual demo, see a video of how to make fried plantains, and read more about their origin.

  • What to buy

    Lodge 6-Quart Enameled Cast Iron Dutch Oven, $69.90 from Amazon

    A deep, heavy-bottomed Dutch oven is great for frying whatever you fancy.

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  1. 1Peel plantains. Use the tip of a knife to cut through the skin of the plantain following one of the “veins” lengthwise, from top to bottom. Use fingers to pry open and peel.
  2. 2Cut the plantains into pieces, about 1 1/2″ thick (or however you like them).
  3. 3Fill a Dutch oven or other heavy, deep pot about a third of the way with oil. Heat over medium until oil is hot.
  4. 4Meanwhile, in a small bowl combine the water, garlic, and salt. Set aside.
  5. 5Carefully drop the plantain slices into the oil. The oil should be hot enough that it begins to lightly bubble after adding the plantains (lower temperature if it bubbles too vigorously). Fry the plantains until they look slightly darker (yellower), about 4 minutes on each side. Transfer to a paper towel lined bowl or plate and let them cool for a minute.
  6. 6Use a tortilla maker or folded parchment paper and a small plate to gently flatten each fried plantain piece. Smash them just enough that they flatten out, don’t over do it.
  7. 7Dip the flattened plantain coin in the garlic water, turn both sides around and gently rub (or let it sit in the bowl for a few seconds). Remove from the water, and lightly shake excess water off. Repeat with remaining fried plantains.
  8. 8Check that oil is hot (adjust temperature if needed) and add the flattened plantains back to the oil in batches and briefly fry to crisp, about 1-2 minutes per side. Remove and transfer to a paper towel lined plate/bowl.
  9. 9Blot out as much oil as possible, gently pressing between fresh paper towels, return plantain coins to bowl and season with garlic powder and salt.
  10. 10Serve with chimichurri, mojo, sour cream (in the place of Colombian suero), hogao, or any other of your favorite sauces or condiments. Enjoy!

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