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Loading...A beloved Costa Rican street food, these twice-fried green plantain rounds are smashed flat between two hot oil baths to create a crispy golden shell with a tender, slightly starchy center. They pair perfectly with refried black beans, fresh salsa, or a squeeze of lime.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Servings4
Yield4 servings (about 16 patacones)
Nutrition Facts
Per serving (estimated)
- 310 kcalCalories
- 18 gFat
- 2.5 gSaturated Fat
- 38 gCarbs
- 3 gFiber
- 12 gSugar
- 2 gProtein
- 290 mgSodium
- 480 mgPotassium
- 5 mgCalcium
- 0.6 mgIron
- 18 mgVitamin C
- 70 mcgVitamin A
Ingredients
For the Plantains
- 2 large green (unripe) plantains, very firm and dark green
- 3 cups vegetable or canola oil, for shallow frying
- 1 teaspoon fine sea salt, plus extra for seasoning
- 1 clove garlic, finely minced (optional)
For Serving
- 1 lime, cut into wedges
- Refried black beans, pico de gallo, or aioli, for dipping
Directions
- Peel the plantains by slicing off both ends, scoring the skin lengthwise with a knife, and prying it away. Cut the peeled plantains crosswise into 1-inch thick rounds; discard any hard core pieces.
- Heat the oil in a heavy skillet or deep pan to 325°F (160°C). Working in batches, fry the plantain rounds for 2 to 3 minutes per side, until pale yellow and tender when pierced but not browned. Transfer to a paper-towel-lined plate.
- Place each partially cooked round on a cutting board, cover with a sheet of parchment, and press firmly with the bottom of a heavy glass or flat plate until flattened to about 1/4-inch thickness. If using garlic, sprinkle a pinch onto each round before pressing.
- Increase the oil temperature to 375°F (190°C). Fry the flattened patties in batches for 2 to 3 minutes per side, until deeply golden and crisp on both edges. Avoid crowding the pan.
- Drain the finished patacones on fresh paper towels and immediately season generously with fine salt while still hot.
- Serve right away with lime wedges for squeezing over the top, alongside black beans, pico de gallo, or your favorite dip.
Cook’s Notes
- Use only very green, firm plantains; yellow or black-skinned ones turn sweet (maduros) and won't crisp the same way.
- Don't skip the two-step fry: the first bath cooks the starchy interior, while the second crisps the outside without overcooking the inside.
- A traditional tostonera press works best, but the bottom of a heavy glass or a flat metal measuring cup wrapped in plastic makes a fine substitute.
- Serve immediately – patacones lose their crunch within minutes as they cool and steam themselves.
- For extra flavor, rub the flattened rounds with a cut garlic clove before the second fry.
