Why You'll Love It
- - Easy to make with just a few ingredients
- - Crispy texture that satisfies any craving
- - Versatile for sweet or savory dips
- - A nostalgic taste of Caribbean comfort
"These patacones are the perfect snack—crunchy, salty, and just the right bite!"
Essential Ingredient Guide
- Green plantains: Choose firm, unripe plantains; they hold their shape when fried and develop a subtle sweetness.
- Neutral oil (vegetable or canola): A high smoke‑point oil ensures a clean, even fry without burning.
- Sea salt: A pinch of sea salt after the second fry brings out the natural flavor of the plantain.
- Garlic‑lime dipping sauce: Blend fresh garlic, lime juice, and a touch of mayo for a bright, tangy companion.
- Lime wedges: A squeeze of lime adds acidity that cuts through the richness.
- Optional chili flakes: Add a pinch for a gentle heat if you enjoy a little kick.
Complete Cooking Process
-
Ingredient Readiness:
Peel the green plantains, slice them into 1‑inch thick rounds, and let them sit for a minute to dry.
-
Flavor Development:
Fry the slices once until they turn golden‑pale, then remove and press gently to flatten.
-
Texture Control:
Return the flattened pieces to the hot oil for a second fry, achieving that signature crunch.
-
Finishing Touches:
Drain on paper towels, sprinkle with sea salt, and serve with lime wedges and dip.
-
Serving Timing:
Serve immediately while still warm; the crunch softens as they cool.
- Pat a dry paper towel on each slice before the second fry to avoid oil splatter.
- Use a tortilla press or the bottom of a flat pan to press evenly.
- Keep oil temperature steady at 350°F (175°C) for consistent texture.
- Don't overcrowd the pan; fry in batches for optimal crispness.
Pro Tips
Well, these little tips keep the patacones from becoming soggy. Yeah, a steady oil temperature is the secret, and a little patience between the two fries makes all the difference. It’s a quiet, steady rhythm—press, fry, repeat—just like a gentle heart beat in the kitchen.
The essence of the dish:
A fun fact or historical angle:
Flavor or sensory focus:
You Must Know
- Use green (unripe) plantains for structure.
- Press after the first fry for even thickness.
- Season immediately after the second fry.
Frequently Asked Questions
→ Can I use ripe plantains?
Ripe plantains will become sweet and soft, turning the dish into a dessert‑style fritter rather than a crisp snack.
→ What oil works best?
A neutral oil with a high smoke point, such as canola or vegetable oil, gives the cleanest flavor and consistent heat.
→ How do I keep them from getting soggy?
Drain thoroughly, season right away, and serve while still warm. If needed, keep them in a low oven (200°F) for a few minutes.
→ Can I bake instead of fry?
Yes, brush with oil and bake at 425°F for 15‑20 minutes, flipping halfway, though the texture will be less crisp.
→ What dips pair well?
Garlic‑lime mayo, avocado crema, or a simple tomato salsa all complement the earthy crunch.
→ Do I need any special equipment?
A sturdy skillet, a flat press (or another pan), and a slotted spoon are all you really need.
Chef's Tips
Patacones are best enjoyed hot; they lose crunch as they cool.,If the oil starts to smoke, lower the heat slightly to keep the flavor clean.,For extra flavor, sprinkle a pinch of chili flakes just before serving.
Nutrition Facts
per serving
210
Calories
2g
Protein
24g
Carbs
12g
Fat
Taste Profile
Savory with a hint of natural sweetness
Ingredient Substitutions
Don't have an ingredient? Try these alternatives
Will give a sweeter flavor and softer texture; adjust fry time accordingly.
Provides a lighter dip while retaining creaminess.
Recipe Variations
Try these delicious twists on the original
Spicy Version
Add a pinch of chili flakes to the oil and serve with a sriracha drizzle.
Mediterranean Style
Top with crumbled feta, chopped olives, and a drizzle of olive oil.
Common Mistakes to Avoid
Learn from others' mistakes for perfect results
- Overcrowding the pan, which cools the oil and leads to soggy patacones.
- Skipping the press step, resulting in uneven thickness.
- Seasoning after the patacones have cooled, causing salt to slip off.
Meal Prep & Storage
Make Ahead Tips
You can slice and press the plantains up to 2 hours ahead; store them in the refrigerator covered, then fry when ready.
Leftover Ideas
Reheat in a hot skillet with a splash of oil or in a 350°F oven for 5‑7 minutes to restore crispness.
Perfect Pairings
Serve this with...
Cooking Timeline
Prep plantains: peel, slice, and pat dry.
Heat oil and fry the first batch until pale yellow.
Press each piece, then return to oil for second fry.
Drain, season, and arrange on serving platter.
Prepare dipping sauce, garnish with lime wedges, and serve.
Patacones (Tostones)
Crispy, golden patacones are fried plantain slices perfect for dipping or snacking anytime.
Timing
Prep Time
15 Minutes
Cook Time
20 Minutes
Total Time
35 Minutes
Recipe Details
Ingredients
Main Ingredients
- 01 3 green plantains, peeled and sliced 1‑inch thick
- 02 2 cups neutral oil for frying
- 03 1 tsp sea salt, plus more to taste
Dipping Sauce
- 01 1/2 cup mayonnaise
- 02 1 clove garlic, minced
- 03 1 tbsp fresh lime juice
- 04 Pinch of black pepper
Instructions
Peel the plantains by cutting off the ends, making a shallow slit along the side, and sliding the knife under the skin; slice into 1‑inch rounds.
Heat oil in a deep skillet over medium‑high heat until it reaches 350°F (175°C). Carefully add the plantain slices in a single layer; fry for 2‑3 minutes until pale yellow.
Remove the slices with a slotted spoon, place on paper towels, and gently press each piece with a flat pan or tortilla press until thin.
Return the flattened pieces to the hot oil and fry for another 2‑3 minutes, or until golden brown and crisp.
Transfer to a fresh towel, sprinkle with sea salt, and serve immediately with lime wedges and the garlic‑lime mayo.
Notes & Tips
- 1 Patacones are best enjoyed hot; they lose crunch as they cool.
- 2 If the oil starts to smoke, lower the heat slightly to keep the flavor clean.
- 3 For extra flavor, sprinkle a pinch of chili flakes just before serving.
Tools You'll Need
-
Sharp knife
-
Cutting board
-
Deep skillet or pot
-
Tortilla press or flat pan
-
Slotted spoon
-
Paper towels
Must-Know Tips
- Don’t overcrowd the pan, cook in batches for even crispness.
- Pat dry after the first fry to avoid excess oil splatter.
- Season while still hot for the salt to adhere.
Professional Secrets
- Maintain a steady oil temperature for uniform browning.
- Press the first‑fry pieces uniformly for consistent thickness.
- Use a mild oil to let the plantain’s natural flavor shine.
Recipe by
Lily_HarperFrom crispy bites to soft nibbles, I’m all about snack-time happiness made simple and delicious.
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