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Patacón
Colombian Fried Plantain
Crispy, twice-fried green plantain discs, smashed and perfect for topping with a variety of delicious ingredients like hogao, cheese, and shredded meats. A popular Colombian street food.
ð§ ææ
- 2 large Green plantains(Ensure they are very green, not yellowing, for the best texture.)
- 4-6 cups Vegetable oil or canola oil(Enough for deep frying. Use a neutral oil with a high smoke point.)
- 1 cup Hogao (Colombian tomato and onion sofrito)(Store-bought or homemade. This is a crucial flavor base.)
- 100g Shredded cheese(Queso fresco, mozzarella, or a blend that melts well.)
- to taste Salt(For seasoning the plantains.)
ðšâð³ äœãæ¹
- 1
Prepare the plantains: Peel the green plantains and cut them into thick rounds, about 1.5 to 2 inches (4-5 cm) thick. Do not discard the ends.
â±ïž 5 minutes - 2
First Fry: Heat about 2-3 inches of oil in a deep skillet or pot over medium-high heat until it reaches 160°C (320°F). Carefully add the plantain pieces in a single layer, ensuring not to overcrowd the pot. Fry for about 5-7 minutes, or until they are tender and slightly golden but not browned. They should be soft enough to easily smash.
â±ïž 7 minutes - 3
Smash the plantains: Remove the plantain pieces from the oil and place them on a clean cutting board. While still warm, use the bottom of a glass, a small plate, or a patacón smasher to flatten each piece into a disc about 1/2 inch (1-1.5 cm) thick. Aim for a relatively even thickness for consistent crisping.
â±ïž 5 minutes - 4
Second Fry: Increase the oil temperature to 180°C (350°F). Carefully return the smashed plantain discs to the hot oil, frying in batches if necessary. Fry for another 3-5 minutes per side, or until they are golden brown and crispy. Watch closely as they can brown quickly.
â±ïž 8 minutes - 5
Drain and season: Remove the crispy patacones from the oil and place them on a wire rack set over a baking sheet to drain any excess oil. Immediately sprinkle with salt while they are still hot.
â±ïž 1 minute - 6
Assemble: Spoon a generous amount of hogao over each patacón. Sprinkle with shredded cheese. If desired, add other toppings like shredded beef (carne mechada), shredded chicken, or avocado.
â±ïž 2 minutes
ð¡ ããã®ã³ã
- âFor extra crispy patacones, ensure the oil is at the correct temperature for the second fry.
- âDon't smash the plantains too thin, or they might break during the second fry.
- âPatacones are best served immediately after assembly while still warm and crispy.
- âFeel free to get creative with toppings â pulled pork, shrimp, or vegetarian options like black beans and corn work wonderfully.
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- Patacón with Carne Mechada (shredded beef)
- Patacón with Pollo Desmechado (shredded chicken)
- Patacón Pisao (a heartier version often served with a stew)
- Vegetarian Patacón with beans, avocado, and salsa