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My love affair with patacones started during a trip to Colombia where I watched street vendors transform humble green plantains into crispy golden rounds. Now these twice fried treasures are a staple in my kitchen. They're incredibly simple to make but that perfect crunch and subtle sweetness gets everyone hooked at first bite.
What Makes These So Special
These patacones have become my go to side dish when I want something a little different. They're naturally gluten free which my celiac friends appreciate and they're so versatile. The best part? You only need three ingredients to create something absolutely magical. Every time I serve them people can't believe how simple yet delicious they are.
Your Shopping List
- Unripe Plantains: Look for firm green ones they're the key to getting that perfect crispy texture.
- Oil: I love using avocado oil but any neutral oil works beautifully.
- Salt: A sprinkle of good sea salt at the end makes all the difference.
Let's Cook Together
- Getting Started
- First thing I do is score those plantain peels lengthwise. The greener they are the trickier this can be but take your time. Once peeled I slice them into nice thick rounds.
- The First Sizzle
- This is where the magic begins. Into hot oil they go getting just golden on each side. Don't rush this first fry it's building our foundation.
- Smash Time
- Here's the fun part! I use my trusty tostonera but a flat bottomed bowl works too. Each piece gets pressed into a thin round. My kids love helping with this step.
- The Final Crisp
- Back into hotter oil for that final transformation. Watching them turn golden and crispy is so satisfying. A sprinkle of salt while they're still hot and they're ready to serve.
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My Kitchen Secrets
Let me share what I've learned from countless batches of patacones. Those green plantains might look intimidating but they're actually perfect for this recipe. Keep your oil temperature steady I learned that lesson the hard way. And never crowd your pan give those beauties room to get properly crispy.
Perfect Partners
In my house these patacones never show up alone. I love serving them with my garlic aioli for dipping or alongside a zesty chimichurri. They're amazing with grilled meats and lately I've been using them to scoop up hearty stews. The possibilities are endless.
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Frequently Asked Questions
- → Why must the plantains be green?
Green, unripe plantains have more starch and less sugar, making them perfect for crispy patacones. Ripe plantains are too soft and sweet for this recipe.
- → What can I use if I don't have a tostonera?
The bottom of a flat glass or bowl works well to flatten the plantains. Just make sure to press evenly for consistent thickness.
- → Why fry the plantains twice?
The first fry cooks the plantain through, while the second fry after smashing creates the crispy exterior. This two-step process is essential for the right texture.
- → What can I serve with patacones?
They're great with guacamole, salsa, or any dipping sauce. They also work as a side dish for meat or fish, or as a snack on their own.
- → Why aren't my patacones crispy?
This usually happens if the slices are too thick or the oil isn't hot enough. Make sure to slice thinly and maintain proper oil temperature.
Conclusion
Crispy patacones are a traditional Colombian side dish made by twice-frying green plantains to achieve a golden, crunchy texture. Simple to prepare with minimal ingredients, these versatile snacks can be enjoyed with various dipping sauces or as an accompaniment to main dishes.