Crispy Colombian Patacones
Crispy Colombian Patacones, also known as Tostones, are a beloved dish derived from the traditional Colombian kitchen. Made from green plantains, these twice-fried delights are incredibly versatile and can be enjoyed any time of day. The perfect balance of crispy on the outside and soft on the inside, Patacones are typically served hot and dusted with salt, making them an excellent breakfast companion alongside fried or scrambled eggs. With roots in Latin American cuisine, these delightful snacks can also accompany a variety of dishes or be enjoyed on their own, perhaps topped with queso blanco for an extra special treat. Easy to prepare and simply delicious, they are a family favorite that never fails to impress.
N/A
Servings
N/A
Calories
3
Ingredients
Ingredients
Green plantains
4 (Peeled and cut into sections)
Vegetable oil
1 inch (For frying)
Salt
To taste (For seasoning)
Instructions
1
Start by peeling the green plantains. Cut approximately 1/4 inch off each tip of the plantain, then make a shallow cut along the length of the skin without cutting into the flesh. Carefully peel off the skin using your fingers.
2
Slice the peeled plantains into pieces, about 2 to 3 inches in width.
3
Heat a skillet over medium heat and pour in enough vegetable oil to create a 1-inch depth. Allow the oil to heat thoroughly.
4
Fry the plantain pieces in the hot oil for about 3 minutes on each side, or until they become a delightful golden color.
5
Once fried, transfer the pieces to a plate lined with paper towels to absorb excess oil.
6
To flatten, place each fried plantain between two sheets of wax paper and gently press down until they are about 1/4 inch thick. Be gentle to avoid sticking.
7
Return the flattened plantains to the hot oil and fry them again for about 2-3 minutes on each side, or until they achieve a rich golden brown color.
8
Remove the second batch of fried patacones onto a new paper towel-lined plate to drain any remaining oil. Sprinkle with a generous pinch of salt while they are still hot.
9
Serve the crispy patacones immediately for the best taste. For an indulgent twist, add a slice of creamy queso blanco on top.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Colombian Patacones?
Patacones, also known as Tostones, are a traditional Colombian dish made from twice-fried green plantains that are crispy on the outside and soft on the inside.
What is the alternative name for Patacones?
In many parts of Latin America, Patacones are also known as Tostones.
Should I use green or yellow plantains for this recipe?
You must use green plantains for Patacones to achieve the correct starchy texture and savory flavor.
How do I peel a green plantain?
Cut off 1/4 inch from each tip, make a shallow longitudinal cut along the skin, and carefully peel it off with your fingers.
How thick should I slice the plantains before the first fry?
The plantains should be sliced into pieces approximately 2 to 3 inches in width.
What kind of oil should I use for frying?
Vegetable oil is recommended for frying Patacones.
How much oil is needed in the skillet?
You should pour enough vegetable oil to create a depth of about 1 inch in the skillet.
How long is the first frying stage?
Fry the plantain pieces for about 3 minutes on each side until they reach a golden color.
What heat setting should I use for the oil?
The skillet should be heated over medium heat.
Why should I place fried plantains on paper towels?
This step is necessary to absorb excess oil after the frying process.
How do I flatten the plantains?
Place each fried piece between two sheets of wax paper and gently press down until they are flattened.
How thin should the Patacones be after flattening?
They should be pressed until they are about 1/4 inch thick.
Why is wax paper used during the flattening process?
Wax paper prevents the plantains from sticking to your hands or the flattening tool.
How long is the second frying stage?
Return the flattened plantains to the oil and fry for another 2-3 minutes per side.
What color should the finished Patacones be?
They should achieve a rich golden brown color after the second fry.
When is the best time to add salt?
Sprinkle them with a generous pinch of salt immediately after the second fry while they are still hot.
Are Patacones gluten-free?
Yes, Patacones are naturally gluten-free as they are made from plantains, oil, and salt.
Is this recipe vegan-friendly?
Yes, the basic recipe is vegan. Just ensure any toppings used, like cheese, are omitted or substituted if desired.
What are common breakfast pairings for Patacones?
They are often served alongside fried or scrambled eggs for breakfast.
What is a suggested special topping for Patacones?
A slice of creamy queso blanco is a popular and delicious topping for these crispy snacks.
Should Patacones be served hot or cold?
They should be served immediately while hot for the best taste and texture.
How many ingredients are required for this recipe?
The recipe requires 3 main ingredients: green plantains, vegetable oil, and salt.
What culture is this dish associated with?
This dish is a staple of Colombian cuisine and is widely enjoyed throughout Latin America.
What texture can I expect from Patacones?
They have a perfect balance of being very crispy on the outside and soft on the inside.
Can Patacones be eaten as a snack?
Yes, they are highly versatile and work well as a snack, side dish, or breakfast component.
Is this recipe difficult to make?
No, it is an easy-to-prepare dish that is a family favorite.
How many plantains does this recipe use?
This specific recipe calls for 4 green plantains.
Can I use these as a side dish?
Yes, Patacones are an excellent side dish for a variety of Colombian and Latin American meals.
What is the secret to making them extra crispy?
The secret is the double-frying method: frying once to cook through, flattening, and frying again to crisp the exterior.
What categorization does this food fall under?
It is categorized as comfort food, a side dish, and a snack.