Patacones are Colombian fried green plantains.
They are also known as tostones outside of Colombia. Patacones are served as an appetizer with hogao or ají.
They are also served as a side dish for fish dishes and can be enjoyed by themselves.
Here is a great patacones recipe for you to try.
- 2 Large Green Plantains
- Salt to Taste
- Vegetable Oil for Frying
Peel the plantains and cut cross-wise into 1” slices.
In a medium heavy pot, add enough vegetable oil to cover the plantain slices and heat the oil over medium high heat. Fry plantain slices until slightly browned, about 3 minutes per side. Carefully remove the plantains with a slotted spoon, and place them on a plate lined with paper towels to absorb excess oil.
Flatten each fried portion with a tostonera, wooden utensil used for crushing the pieces into flat circles. If you don’t have a tostonera, you can flatten them with a mallet, the back of a large spoon or by placing the slices between two sheets of brown paper bag and pressing down with the heel of the palm of your hand.
They should be about 1/2-inch thick when you’re done flattening.
Place the smashed plantains in the hot oil and fry until browned, about 3 minutes per side. Transfer fried plantains to a paper towel-lined plate.
Sprinkle salt over plantains and serve hot.