Crispy Fried Patacones Made With Green Plantains: The Ultimate Guide to a Perfect Snack

Patacones, or tostones, are a beloved snack or side dish in various Latin American and Caribbean countries, including Colombia, Venezuela, the Dominican Republic, and Puerto Rico. Made from green plantains, these crispy, golden discs are twice-fried to perfection and often served with a variety of dipping sauces or as an accompaniment to other dishes. Whether you’re looking to bring a taste of the tropics to your kitchen or simply explore a new culinary experience, mastering the art of making crispy fried patacones is a must.

In this comprehensive guide, we’ll walk you through the step-by-step process of preparing crispy fried patacones, offer expert tips to ensure the perfect texture, and share suggestions for pairings and variations. Let’s dive into the world of green plantains and uncover the secrets to making these crispy treats.

What Are Patacones?

Patacones, also known as tostones, are slices of green plantains that are fried twice to achieve a crispy and crunchy texture. Unlike sweet plantains, which are ripened and soft, green plantains are firm and starchy. This unique characteristic makes them ideal for frying, as they maintain their structure even after the double-frying process. The result is a snack that is crispy on the outside, soft on the inside, and full of savory flavor.

The History Behind Patacones

Patacones have deep roots in the culinary traditions of many Latin American and Caribbean cultures. The green plantain itself is native to Southeast Asia but found its way to Central and South America through trade routes. Over time, plantains became a staple ingredient in many tropical regions, and various dishes using plantains emerged.

The process of frying green plantains to create patacones is centuries old. Patacones are often enjoyed in places like Cuba, Colombia, Ecuador, and Panama, where they are often paired with meats, beans, or guacamole. They’re a versatile snack that can be served in countless ways, whether as a simple snack, side dish, or appetizer.

Why Green Plantains?

The choice of green plantains for making patacones is essential. Green plantains are unripe and much starchier than their yellow or black counterparts. This starchiness gives the patacones their distinct texture and allows them to maintain their shape during frying. Unlike ripe plantains, which become soft and sweet when fried, green plantains produce a firmer and more savory snack.

If you use ripe plantains, you’ll get a much sweeter result, which is better suited for other recipes like maduros (sweet fried plantains). The key to perfect patacones lies in choosing plantains that are firm, unripe, and bright green.

What You Need to Make Crispy Fried Patacones

Making crispy fried patacones doesn’t require a long list of ingredients, but the technique is essential to achieving the perfect snack. Here’s a breakdown of what you’ll need:

Ingredients:

• Green plantains: As mentioned, this is the star ingredient. Make sure the plantains are firm and bright green.
• Vegetable oil: For frying. You’ll need a generous amount to ensure the plantains fry evenly.
• Salt: To season the patacones after frying.
• Garlic (optional): Some recipes call for adding garlic to the frying oil for an extra burst of flavor.
• Water: For soaking the fried plantains before the second fry.

Tools:

• Sharp knife: To peel the plantains.
• Cutting board: To safely cut the plantains.
• Frying pan or deep fryer: A large frying pan works best for even frying, though you can use a deep fryer for more consistent results.
• Tongs: For flipping and removing the plantains from the oil.
• Paper towels: To drain excess oil after frying.
• Bowl of water: To soak the plantain slices in between frying.

Step-by-Step Guide to Making Crispy Fried Patacones

Now that you’ve gathered your ingredients, it’s time to start making those delicious, crispy patacones. Follow these simple steps, and you’ll have perfectly fried plantains in no time.

Step 1: Peel and Slice the Plantains

Begin by cutting off both ends of the green plantains. Using a sharp knife, make several lengthwise slits in the plantain peel. Be careful not to cut too deeply into the flesh. Once you’ve made these slits, remove the peel and slice the plantains into 1-inch thick rounds. The slices should be thick enough to hold up during the frying process.

Step 2: Fry the First Batch

Heat vegetable oil in a frying pan over medium-high heat. You’ll need enough oil to submerge the plantain slices, so don’t be afraid to use a generous amount. Once the oil is hot, carefully add the plantain slices to the pan, making sure they don’t overlap. Fry them for about 2-3 minutes per side, or until they’re lightly golden but not fully crispy. This is just the first fry to cook the plantains through.

Step 3: Flatten the Plantains

Remove the partially fried plantains from the oil and drain them on paper towels. Now comes the fun part: flattening them! Place each fried plantain slice between two sheets of parchment paper or a clean kitchen towel. Use a flat object like the bottom of a cup or a plantain press to gently press down on each slice until it flattens into a disc.

This flattening process is crucial for achieving the signature crispy texture of patacones. The thinner they are, the crunchier they’ll become after the second fry.

Step 4: Soak in Water (Optional)

Some cooks recommend soaking the flattened plantains in a bowl of water for about 30 seconds before the second fry. This helps them become even crispier. It also prevents them from absorbing too much oil during the second fry, making them less greasy.

Step 5: Fry the Second Batch

After the plantains have soaked (if desired), heat the oil to a higher temperature, about 375°F (190°C). Return the flattened plantains to the hot oil and fry them again for 1-2 minutes per side, or until they’re golden brown and crispy. This second fry is where the magic happens, transforming the soft interior into a crispy exterior.

Step 6: Season and Serve

Remove the crispy patacones from the oil and drain them on paper towels. While they’re still hot, season them with a pinch of salt. You can also add extra flavor at this point by sprinkling some garlic powder, chili powder, or a dash of lime juice for a tangy kick.

Patacones are best enjoyed fresh and hot, but they can also be served as a side dish to complement a wide variety of meals.

Tips for Perfect Patacones

• Don’t over-fry the first batch: The goal is to cook the plantains until they are light golden but not crispy. Over-frying during the first step can lead to tough, chewy patacones.
• Use fresh oil: For the best results, use fresh oil for frying. Old oil can make the patacones soggy and greasy.
• Flatten evenly: Make sure the plantains are uniformly flattened to ensure even frying and a consistent texture.
• Serve immediately: Patacones are best when fresh, as they lose their crispness over time.

Pairing Ideas for Crispy Fried Patacones

Patacones are incredibly versatile and can be paired with a variety of dips, meats, and sauces. Here are a few ideas to inspire you:

• Guacamole: The creamy, tangy flavor of guacamole complements the crispness of the patacones perfectly.
• Salsa: Pair them with a classic tomato salsa or a fruit-based salsa, such as mango or pineapple, for a refreshing contrast.
• Ceviche: In many coastal regions, patacones are served with ceviche, a dish made of raw seafood marinated in citrus juices.
• Shredded meats: Serve with shredded beef, chicken, or pork for a more substantial meal.
• Cheese: Patacones can be topped with crumbled cheese, such as cotija, for an added creamy flavor.

Conclusion

Crispy fried patacones are a delightful and satisfying snack that can be enjoyed by everyone. Their irresistible crunch, savory flavor, and versatility make them a staple in many Latin American and Caribbean households. With a little patience and the right technique, you can easily recreate this crispy treat in your own kitchen.

Whether you serve them as a snack, side dish, or part of a larger meal, crispy fried patacones made from green plantains are sure to impress. So, gather your ingredients, follow the simple steps, and enjoy these golden, crispy delights with your friends and family. Bon appétit!