Patacones (Fried Green Plantains)

Patacones (or tostones) are twice-fried green plantain slices that are crispy on the outside and soft on the inside. They are served as a side dish with most meals in Costa Rica, but they can be a delicious appetizer.

Their crispy texture and neutral flavor allow them to adapt to a wide variety of combinations, making each bite a unique experience.

History of patacones (tostones)

Patacones or tostones are a representative food in the Caribbean and some Latin American countries. The preparation consists of using one of their most common fruits, called plantains, a staple in many tropical regions.

It’s difficult to know the exact birthplace, some believe them to have originated in the region of Central and South America, particularly in countries like Colombia, Venezuela, and the Dominican Republic.

Today, patacones are a beloved part of the cuisine in various countries, each adding its twist to the preparation and serving of this tasty treat.

Ingredients

The ingredients in patacones or tostones are fairly straightforward.

• Green plantains: Green plantains have a higher starch content than ripe (yellow or dappled brown) plantains. When the fruit is green, it’s hard. They can be kept in the refrigerator until you are ready to use them.
• Vegetable oil for deep frying
• Salt

How to prepare patacones

To prepare patacones, you start by heating your frying oil to medium-high heat.

While the oil is heating, it is time to peel and cut the plantains into chunks. You will also want to prepare a cooling rack with paper towels and get out a small plate.

When the oil is ready, fry the plantains in batches for about 3 minutes, being careful not to over-crowd the oil. Once they are golden, drain them on the paper towel-lined cooling rack.

Then, once they are cool to the touch, smash them between a cutting board and a small plate.

Once smashed, return the plantains to the oil and fry again until golden brown.

When they reach the desired color, remove plantains from the oil, place them to drain on the cooling rack, and sprinkle with salt.

How to serve patacones

Patacones are crispy, salty, and great on their own.

In Costa Rica, they are commonly served with refried beans, guacamole, or pico de gallo.

In other Caribbean countries, they’re served with fried fish or ceviche.

Another delicious and simple way is to eat them with a splash of fresh lime.

Variations

Some people cook the plantains in water until the outside is tender, but the center is still firm. Then they smash them and fry them until crisp.

In other countries, the smashed plantains are soaked in salt water and spices to give them extra flavor.

Still others do the whole process in the oven, brushing them with oil. Personally, I think these come out as crispy as the fried ones.

How to peel green plantains

To peel green plantains, make a lengthwise cut down the center of the plantain peel and on the sides, but not too deep.

Then, use your fingers to open the peel along the cuts and remove it.

For best results, you can make the cuts and then let the plantain soak in cold water for a few minutes.

How to clean your hands after working with green plantains

Sometimes green plantains give off a sticky substance when you peel them and it’s quite difficult to remove with just soap and water.

To remove it easily, rub your hands thoroughly with cooking oil and a teaspoon of table salt.

How to store tostones or patacones

These are best eaten right away. Like any fried food, they lose their crispiness the longer they sit.