Thick green plantain rounds, fried, smashed flat, and fried again until crispy — Panama's ubiquitous side dish served with every meal.
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. 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 any main dish.
Did You Know?
In Panama, asking for a meal without patacones is like asking for a sandwich without bread — technically possible but deeply wrong.
The Story Behind Patacones
Patacones are rooted in indigenous plantain cultivation of the tropical lowlands. The double-frying technique creates an irresistible contrast of crispy exterior and starchy interior. In Panama, they serve as the universal side dish, replacing bread at most meals and functioning as an edible plate for ceviche and other toppings.
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