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Patacones
Colombian twice-fried green plantains, smashed and fried until perfectly crispy. These versatile discs serve as an excellent base for a variety of delicious toppings.
ð§ ææ
- 2 large Green plantains(Ensure they are firm and bright green, not yellow or black.)
- 4-6 cups Vegetable oil(For deep frying. A neutral oil like canola, sunflower, or vegetable oil is recommended.)
- to taste Salt(Fine sea salt or kosher salt.)
- for topping Hogao(A traditional Colombian tomato and onion sofrito. Store-bought or homemade.)
- for topping Guacamole(Freshly made or good quality store-bought.)
ðšâð³ äœãæ¹
- 1
Prepare the plantains: Cut off the ends of the green plantains. Make a shallow slit lengthwise through the peel, being careful not to cut into the flesh. Use your fingers or a knife to peel away the skin. Cut the peeled plantains into 2-inch thick rounds.
â±ïž 5 minutes - 2
First fry: Heat about 2-3 inches of vegetable oil in a heavy-bottomed pot or Dutch oven over medium heat to 160°C (320°F). Carefully add the plantain pieces in a single layer, working in batches if necessary to avoid overcrowding. Fry for about 4-5 minutes, until they are slightly softened and pale yellow, but not browned. They should be easily pierced with a fork.
â±ïž 5 minutes - 3
Smash the plantains: Remove the fried plantain pieces from the oil and place them on a cutting board. While they are still hot (use tongs or oven mitts), place each piece between two sheets of parchment paper or plastic wrap and smash them flat using a tostonera, the bottom of a sturdy glass, or a small plate. Aim for a thickness of about 1/2 inch.
â±ïž 5 minutes - 4
Second fry: Increase the oil temperature to 180°C (355°F). Carefully return the smashed plantains to the hot oil, again in batches if needed. Fry for another 2-4 minutes per side, until they are golden brown and crispy. They should sound hollow when tapped.
â±ïž 10 minutes - 5
Drain and season: Remove the patacones from the oil using a slotted spoon and place them on a wire rack set over a baking sheet to drain any excess oil. Immediately sprinkle generously with salt while they are still hot. Serve warm with your desired toppings.
â±ïž 2 minutes
ð¡ ããã®ã³ã
- âUse only green plantains. Ripe plantains (yellow or black) will be too sweet and soft for this preparation.
- âSmashing the plantains while they are still hot from the first fry is crucial for achieving the right texture and preventing them from breaking.
- âSalt the patacones immediately after the second frying. The salt adheres best to the hot surface and enhances the flavor.
- âEnsure the oil is at the correct temperature for each frying stage. Too low, and they'll be greasy; too high, and they'll burn before cooking through.
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- Serve topped with fresh ceviche for a seafood twist.
- Enjoy with a generous dollop of hogao and shredded cheese.
- Spread with refried beans and top with avocado slices.
- Use as a base for pulled pork or shredded chicken.