🇪🇨 Ecuadorian Cuisine

Patacones

Twice-Fried Green Plantain Discs

Prep Time 10 min

Servings 4

Difficulty Easy

Calories 240 kcal

Thick rounds of green plantain, fried, smashed flat, and fried again until shatteringly crispy — Ecuador's essential accompaniment to coastal meals.

Ingredients

1 Peel plantains and cut into 2cm thick rounds.
2 Fry in hot oil at 160°C for 4-5 min until pale golden and slightly soft. Remove.
3 Flatten each piece with a tostonera or cup bottom to about 5mm thick.
4 Fry again at 180°C for 2-3 min until deep golden and crispy.
5 Drain on paper towels, sprinkle with salt immediately.
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.