Patacón (Colombian Fried Plantain)

🧂 Ingredients

• 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.)

👨‍🍳 Instructions

1. 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.

   ⏱️ 5 minutes
2. 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.

   ⏱️ 7 minutes
3. 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.

   ⏱️ 5 minutes
4. 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.

   ⏱️ 8 minutes
5. 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.

   ⏱️ 1 minute
6. 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.

   ⏱️ 2 minutes

💡 Pro Tips

• ✓For extra crispy patacones, ensure the oil is at the correct temperature for the second fry.
• ✓Don't smash the plantains too thin, or they might break during the second fry.
• ✓Patacones are best served immediately after assembly while still warm and crispy.
• ✓Feel free to get creative with toppings – pulled pork, shrimp, or vegetarian options like black beans and corn work wonderfully.

🔄 Variations

• 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

🥗 Nutrition

Per serving