Patacones, also called tostones, are twice fried green plantain that are a classic snack or side in various places. They're perfect for scooping and dipping and great as a snack or a side to a meal.
This post may contain affiliate links, where we earn from qualifying purchases. See more details in the policy page.
For many years growing up, I lived off bananas for breakfast most days. It was partly I wasn't much of a breakfast person, partly they were easy, but also I do really like bananas. Even now when I tend to make a more substantial breakfast, banana oatmeal is a big favorite.
So maybe it's no surprise that any time I go somewhere that plantains are more popular, I happily eat as many as possible. Whether sweet or savory, there are many ways to enjoy them, including as this classic crispy snack.
Where are plantains from?
As is probably relatively clear, plantains are part of the same family as bananas (genus musa). They are believed to originate from Southeast Asia, specifically around modern day Indonesia and the Philippines. They were brought to other regions through international trade. Plantains are now a huge staple crop across many parts of Asia, Africa the Caribbean and South and Central America.
Plantains are a bit larger than eating bananas and contain more starch and less sugar. It's the starch that means they need to be cooked, being too difficult to digest raw. You can cook them both when the skins are green, and the fruit is more savory, or let them ripen so the fruit becomes sweeter (the skin will go yellow and then black).
What I didn't realize until looking into it, is plantains and bananas are technically giant herbs, sprouting from underground rhizomes. Also, globally, plantains are a much larger crop than eating bananas, being 85% of all cultivation (find more facts here).
You'll find both green and riper plantains used in various ways in different parts of the world. They might be boiled or fried, served just as they are or combined with other ingredients. One of my favorites in Puerto Rico was mofongo, but I also love simple fried sweet plantain as a side.
Different names in different places
These crispy green plantain slices are a really popular way to enjoy plantain that you'll find in various places in South and Central America and the Caribbean. The name, though, can vary. It's also debated where they originated.
They are generally called patacones in Colombia, Costa Rica, Ecuador, Honduras, Panama, Peru and Venezuela. But in Puerto Rico, Cuba, Honduras and Nicaragua they go by tostones (from "tostar" meaning to toast). In Haiti, you call them banann fris or banann peze.
You can also find tostones in supermarkets but they tend to be thinner, drier plantain chips. To be honest, personally I am not as keen on those, much preferring these just-cooked, still warm and crisp, but with a slight softness in the middle bites. But luckily, they're easy to make yourself!
Tips for making tostones/patacones
These don't need many ingredients as you just need green plantains, oil for cooking and salt to season. The only thing that makes them potentially a little tricky is the frying process and flattening the slices between frying, but it's really not difficult if you follow a few key pointers.
- First, you need to use enough oil that the slices can actually sit or ideally float in the oil - this is not a time to go lightly on how much you use.
- Secondly, you need to get your oil hot before you start cooking or they won't cook properly. This is particularly the case on the second cook where you want to get them crisp.
- Finally, don't overcrowd the pan - the more pieces you cook, the more you reduce the temperature so they don't crisp as well.
Especially if you are newer to frying, I recommend using a small skillet/frying pan or a wok and just cook a small amount at a time. Not only does this mean you use less oil but it's just easier to turn or remove the pieces when ready, rather than potentially overcooking some.
Serving ideas
Just as the name varies, so does how you might serve them. You can eat these simply salted as they are, much like French fries as a side dish, alongside everything from fish to meats.
However in many places, you often serve them with a sauce, and enjoy them more like a potato chip as an appetizer/snack.The sauce can vary, such as mojo in Puerto Rico and other places, mayo ketchup in the Dominican republic, or hogao (a tomato-onion sauce) in Columbia. Guacamole is another popular option.
Another option is using the tostones as a base for toppings, such as shredded meats, cheese or slaw. Whether you go traditional, or get creative, there are lots of options!
Homemade patacones or tostones are easier to make than you might think, and are well worth the effort. They're crisp, deliciously savory and versatile in how you serve them. So be sure to grab some plantains soon and enjoy.
Try these other savory snacks from around the world:
- Korean zucchini fritters, hobak jeon (simply floured and fried, these fritters are easy and perfect to snack on, especially when dipped)
- Cachapas (Venezuelan savory corn pancakes, commonly filled with cheese so it melts inside - a tasty combination!)
- Gougeres (French cheese puffs, light and deliciously cheesy)
- Plus get more snack recipes and South American recipes in the archives.
Patacones (tostones, fried green plantain)
Ingredients
- 2 green plantain
- 1 cup vegetable oil or other neutral oil, for frying - may need less/more
- ¼ teaspoon salt or more/less to taste, to serve
Instructions
- Trim both ends off the plantains and score the skin down one side, trying not to cut the plantain below as far as possible. Pull away from the ends down the sliced skin to peel off the skin. Cut the plantains into round slices (crosswise) about ¾ - 1in (2 - 2.5cm) wide.
- Add a layer of oil to a small skillet/frying pan, around ½ in (1.5cm) deep and warm over a medium to medium-high heat. Prepare some kitchen paper on a plate, ready to drain the plantain on. Once warm, fry the slices of plantain in batches, taking care not to overcrowd the pan. Cook for around 2 - 3 minutes each side until they get lightly golden then transfer to the kitchen paper. Repeat with the rest of the slices.
- Once you have cooked all of the plantain slices, turn off the oil for a couple minutes while you get the plantain ready for it's second cook. You want to flatten each slice to around ¼in (½cm) thick - the traditional tool is a tostonera, but you can you a tortilla press or, as I do here, just a small wooden board or eg a mug or jar with a flat base. I recommend covering at least the top, if not also the bottom, with a small sandwich bag (or you could use cling wrap/film but it is more likely. to break) to help avoid sticking. Press each slice of cooked plantain - you need to use a decent amount of pressure - and set aside. Repeat with the other slices.
- Once all of the slices are flattened, re-heat the oil to medium-high (slightly warmer than the first time is best) and if needed, top up the oil a little. Prepare more kitchen paper on a plate for draining. When it's relatively hot, add a small slice - it should bubble a little around the edges straight away, if not then hold off adding more until it does. If it's hot enough, add a few slices in a single layer, taking care not to overcrowd them. Cook for around 2 - 3 minutes each side until golden and crisp, using a slotted spoon to carefully turn. Once ready, remove with a slotted spoon and drain on the kitchen paper.
- Repeat to cook additional batches then serve, sprinkled with a little salt, while still warm. Feel free to add sauces etc for serving as you prefer (here I served with guacamole).
Notes
Nutrition
See some of my favorite cooking tools and ingredients in the Caroline's Cooking Amazon store.
Remember to pin for later!
Leave a Reply