Patacones Recipe
This Patacones Recipe yields a platter of deliciously crispy fried green plantains with two dips: Colombian Hogao and Colombian Garlic Sauce for the perfect mid-day snack!
Ingredients
For The Patacones
- 2 large green plantains
- Oil or lard (for frying)
- Salt
For The Dips
- 1 batch Hogao
- 1 batch Colombian Garlic Sauce (Salsa de Ajo)
Instructions
- Make the Hogao and Garlic sauce or any dip of your choice. I like making Hogao and my favorite Garlic Sauce which takes 1 minute.
- Heat the oil or lard. In a large skillet over medium-low heat, add the oil or lard and allow to heat until hot. When you add the plantain, it should immediately sizzle around the plantain. While the oil heats, peel and cut the plantains.
- Peel the plantains. Peel the plantains under running tap water (the water will keep the sticky texture of the plantain off your hands, nails, and knife so you won’t have to scrub much when cleaning up).
- Cut the plantains. Chop the two ends off each plantain, make an incision on the plantain peel from top to bottom and peel then cut the plantains into 1/2-inch (about 1.5 cm) parts. One large plantain usually yields about 12 Patacones!
- Fry the plantains. Add the plantain cut-side down into the oil and fry until it turns bright yellow, about 1-2 minutes (do not fry until golden or brown), then flip and fry until bright yellow again and remove from the oil (do not turn off the heat).
- Mash the plantains. Using the back of a 1 cup measuring cup or the back of a plate, mash the plantain until about 1/4-inch (about 1/2 cm) thick.
- Fry again. Add the mashed plantains back into the oil in batches and fry until golden, about 1-2 minutes, flip and fry until golden again then remove from the oil and place onto a plate lined with two layers of paper towels to absorb any extra oil. Sprinkle with salt when they’re still hot. Enjoy warm with Hogao, Garlic Sauce or Guacamole, Cilantro Sauce, or just cheese!
Notes
More Patacones Toppings: cheese (try costeño cheese or feta cheese), Colombian Garlic Sauce (salsa de ajo), Hogao, Colombian Salsa Verde (cilantro garlic), Colombian Suero (this is a tangy dip made from milk, you can also make it spicy!), guacamole (I like this 4-Ingredient Guacamole!), shredded beef (I like the shredded beef from this recipe here because it’s juicy and flavorful!), pink sauce, fried egg with a jammy yolk (with cheese and a cup of coffee!), or tuna like a tuna melt-like tuna dip.
Storing Instructions: Patacones are best eaten as they’re made when they’re warm and crispy but you can store and re-crisp if you have lots of leftovers that you want to enjoy later!
Nutrition
Calories: 181kcalCarbohydrates: 22gProtein: 1gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.04gSodium: 1mgPotassium: 257mgFiber: 1gSugar: 1gVitamin C: 12mgCalcium: 1mgIron: 0.4mg
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