Thick rounds of green plantain fried, smashed flat, and fried again until shattering crispy, served with black bean dip or guacamole.
Instructions
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1
Peel plantains and cut into 2cm thick rounds.
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2
Fry in hot oil at 160C 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 heavy cup to about 5mm thick.
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4
Fry again at 180C for 2-3 min until deep golden and shatteringly crispy.
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5
Drain on paper towels, sprinkle generously with salt. Serve immediately.
Did You Know?
In Costa Rica's Caribbean coast, patacones replace tortillas entirely — they serve as the plate, utensil, and side dish all at once.
The Story Behind Patacones
Patacones reflect the Afro-Caribbean influence on Costa Rican cuisine, particularly strong along the Limon coast. The double-frying technique creates a contrast of crispy exterior and starchy interior that has made plantains a staple across the country. While originally a Caribbean tradition, patacones are now served nationwide.
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