Thick rounds of green plantain, fried, smashed flat, and fried again until shatteringly crispy outside and starchy-soft inside, served with hogao or guacamole.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: basket lined with paper
Garnishes: lime wedges, salt
Accompaniments: hogao sauce, guacamole, suero costeno
Instructions
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1
Peel plantains and cut into 2cm thick rounds.
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2
Fry in hot oil at 160°C for 4-5 min until pale golden and slightly soft. Remove.
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3
Flatten each piece with a tostonera or the bottom of a cup to about 5mm thick.
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4
Fry again at 180°C for 2-3 min until deep golden and crispy.
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5
Drain on paper towels, sprinkle with salt. Serve immediately.
Did You Know?
The tostonera, a wooden press for flattening patacones, is considered an essential kitchen tool in every Colombian coastal home.
Chef's Notes
Equipment Tips
- deep skillet
- tostonera or flat press
- paper towels
Garnishing
lime wedges, salt
Accompaniments
hogao sauce, guacamole, suero costeno
The Story Behind Patacones
Patacones descend from indigenous plantain cooking traditions of the Caribbean coast and Pacific lowlands. The double-frying technique was perfected over generations to achieve maximum crispiness. They serve as the edible plate or utensil in coastal Colombian cuisine, replacing bread entirely.
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