This Fried Patacones Recipe delivers crispy, golden twice-fried plantains with just three ingredients! The ultimate snack, breakfast side, or appetizer.
I can still remember the exact moment I had my first patacón. It wasn’t in a restaurant, and it definitely wasn’t something I grew up eating. Nope—this happened in my in-laws’ kitchen, where my Colombian mother-in-law was casually frying up what looked like thick potato slices in a pan full of hot oil.
Now, I love potatoes, so obviously, I was intrigued. But when I bit into one of these crispy little rounds, I immediately knew this was something else entirely. It was crunchy on the outside, soft and a little starchy in the middle, and perfectly salty. Not a potato. Not a chip. Something better.
I asked, “What is this?”
She smirked, as if she knew she had just changed my life, and said, “Patacones.”
Since then, I’ve made fried patacones more times than I can count. They’re easy, delicious, and honestly? Once you try them, you’ll never look at plantains the same way again.
Why You’ll Love This Fried Patacones Recipe?
- Crispy, crunchy, and golden. Twice-fried = the best texture ever.
- Three ingredients. That’s it. Just plantains, oil, and salt.
- Versatile AF. Eat them with eggs, dunk them in guacamole, or pile them with toppings.
- Better than chips. I said what I said.
Ingredient Notes:
Patacones may be simple, but there are a few key things you need to get right:
- Green Plantains – This is non-negotiable. They have to be green and firm—not yellow. If they’re yellow, they’ll be soft and sweet, and that’s a totally different dish.
- Vegetable Oil – Any neutral oil works, but canola, peanut, or sunflower oil are ideal for frying.
- Salt – Classic patacones are just salted, but feel free to get fancy.
How To Make Fried Patacones?
Step 1: Peeling Green Plantains (Not as Easy as It Sounds)
If you’ve ever tried peeling a green plantain like a banana, you probably ended up frustrated and questioning your life choices. Here’s the trick:
- Cut ¼ inch off both ends.
- Make a long slit down the peel, careful not to cut into the plantain itself.
- Use your fingers (or a spoon) to pry off the peel. If it’s being stubborn, soak the plantain in warm water for a few minutes first.
Step 2: Slice the Plantains
Cut each plantain into 3-4 thick pieces (about 2 inches wide). They’ll get flattened later, so don’t stress about making them perfect.
Step 3: First Fry (Softening Stage)
- Heat 1 inch of oil in a skillet over medium heat.
- Carefully add the plantain pieces and fry for 3 minutes per side, until they turn a light golden color.
- Remove them from the oil and place them on a paper towel-lined plate.
At this point, they’re still soft inside. The second fry is where the magic happens.
Step 4: Flatten the Plantains
Now for the fun part! You need to flatten them to about ¼-inch thick. Use:
- A tostonera (if you’re fancy and have one).
- A plate or glass to press them down.
- Two pieces of wax paper and your hands (gently press so they don’t stick).
Step 5: Second Fry (The Crispy Stage!)
- Place the flattened plantains back into the hot oil.
- Fry for another 2-3 minutes per side, until they turn deep golden brown and crispy.
Step 6: Drain & Season
Want To Save This Recipe?
- Remove from the oil and place them on a new paper towel-lined plate.
- Sprinkle immediately with salt while they’re still hot.
Step 7: Eat Them Immediately (Trust Me, They Don’t Last Long)
Patacones are best eaten fresh—hot, crispy, and straight from the skillet.
Want to take them up a notch? Try serving them with queso blanco (salty white cheese), guacamole, or a garlicky dipping sauce.
Storage Options:
Patacones are best fresh, but if you must save some:
- Fridge: Store in an airtight container for up to 2 days.
- Freezer: Freeze after the first fry (before flattening) for up to 3 months.
- Reheating: Bring back the crispiness by frying them again for a minute or two, or air fry them at 375°F for 5 minutes.
Variations and Substitutions:
Want to mix things up? Try these:
- Garlic Patacones – Toss them with crushed garlic and a little butter.
- Cheesy Patacones – Top them with queso fresco or mozzarella while they’re hot.
- Spicy Patacones – Sprinkle with paprika, cayenne, or chili powder.
- Sweet & Savory – Drizzle with honey and a pinch of sea salt.
What to Serve with Fried Patacones?
These things go with everything. Here are some killer combos:
- Breakfast Vibes – Scrambled eggs, avocado, and fresh cheese.
- As a Side Dish – Perfect with grilled chicken, fish, or roasted pork.
- Snack Time – Eat them plain or dunk them in salsa, guacamole, or garlic aioli.
- Loaded Style – Pile on black beans, avocado, and pico de gallo.
Frequently Asked Questions:
Can I use ripe plantains instead of green ones?
Nope! Green plantains are the key to crispy patacones. Ripe ones will be too soft and sweet.
Why do patacones need to be fried twice?
The first fry softens them so they can be flattened. The second fry makes them crispy and golden.
What’s the best way to flatten them without sticking?
Use wax paper, a tostonera, or a flat-bottomed plate. If they stick, lightly oil the surface before pressing.
If You Haven’t Tried Patacones, What Are You Waiting For?
If you’ve never had fried patacones, now’s your chance. They’re crispy, golden, and dangerously addictive—the kind of snack that disappears before you even realize you’ve eaten them all.
So, are you making these? Have you tried patacones before? Let me know—I’d love to hear how you serve them!
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Planning to try this recipe soon? Pin it for a quick find later!
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Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Fried Patacones Recipe
Ingredients
- 4 green plantains ensure they are firm and unripe; avoid yellow or ripening plantains
- Vegetable oil for frying; canola, sunflower, or peanut oil recommended
- Salt to taste
Instructions
Prepare the Plantains
- Begin by peeling the green plantains. Since unripe plantains have a tough skin, follow these steps:
- Trim ¼ inch from both ends of each plantain.
- Make a long slit along the peel using a knife, being careful not to cut into the flesh.
- Use your fingers or a spoon to pry the peel away from the plantain. If the peel is particularly stubborn, soak the plantain in warm water for a few minutes to help loosen it.
- Once peeled, slice each plantain into 3 to 4 equal pieces, approximately 2 inches thick.
First Fry (Softening Stage)
- In a deep skillet or frying pan, heat 1 inch of vegetable oil over medium heat until it reaches 350°F (175°C).
- Carefully add the plantain slices to the oil, ensuring they are not overcrowded.
- Fry for approximately 3 minutes per side, or until they turn a light golden color.
- Remove the plantains from the oil and transfer them to a paper towel-lined plate to drain excess oil.
Flatten the Plantains
- To achieve the traditional patacón shape, each fried plantain piece must be flattened:
- Place one plantain piece between two sheets of wax paper or parchment paper.
- Using the back of a plate, a flat-bottomed glass, or a tostonera (plantain press), gently press down until the plantain is flattened to approximately ¼ inch thick.
- Repeat this process for all plantain pieces.
Second Fry (Crisping Stage)
- Return the flattened plantains to the hot oil, ensuring the temperature remains at 350°F (175°C).
- Fry for an additional 2 to 3 minutes per side, or until the patacones become golden brown and crispy.
- Remove from the oil and transfer to a new paper towel-lined plate to drain any excess oil.
Season and Serve
- While still warm, sprinkle the patacones with salt to enhance their flavor.
- Serve immediately for the best texture. Patacones pair exceptionally well with queso blanco, guacamole, garlic sauce, or a simple squeeze of lime juice.
Notes
- Ensure the frying oil is not cross-contaminated – If reusing oil, make sure it has not been used for frying gluten-containing foods.
- Use certified gluten-free seasonings – If using flavored seasonings beyond salt, verify that they are gluten-free.
- Pair with gluten-free accompaniments – Serve with dips and sauces that do not contain gluten, such as homemade guacamole or a gluten-free garlic sauce.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
