Patacones
Patacones (pah-tah-KOH-nehs)
Twice-Fried Green Plantain Discs
Thick rounds of green plantain, fried, smashed flat, and fried again until shatteringly crispy — Ecuador's essential accompaniment to coastal meals.
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 cup bottom 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 immediately.
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6
Serve hot alongside encocado, ceviche, or any coastal dish.
Did You Know?
In coastal Ecuador, patacones are sometimes used as edible plates — topped with ceviche or shrimp, they replace bread and utensils entirely.
The Story Behind Patacones
Patacones are fundamental to coastal Ecuadorian cuisine, where green plantain replaces bread as the primary starch. The double-frying technique was developed by Afro-Ecuadorian and indigenous communities along the coast. No coastal meal is considered complete without a stack of crispy patacones on the table.
More Ecuadorian Dishes
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Arroz con Menestra y Carne
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Bolón de Verde
Green Plantain Dumpling
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Caldo de Gallina
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Ceviche Ecuatoriano
Ecuadorian Shrimp Ceviche
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