Panamanian Twice-Fried Green Plantains with Garlic Mojo and Fresh Cheese

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Patacones are Panama's beloved green plantain patties, fried twice for an ultra-crispy crust and tender center. This Panamanian version finishes them with a bright garlic-lime mojo, crumbled queso fresco, and optional chicharrón for the traditional snack or side that's sold by street vendors across the country.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 22 gFat
• 6 gSaturated Fat
• 42 gCarbs
• 4 gFiber
• 3 gSugar
• 9 gProtein
• 430 mgSodium
• 710 mgPotassium
• 165 mgCalcium
• 1.5 mgIron
• 19 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the plantains

• 4 large very green (unripe) plantains (dark green with minimal yellow)
• 2 cups neutral frying oil such as canola or vegetable
• 1 teaspoon kosher salt, plus more to finish

For the garlic mojo

• 5 garlic cloves, finely minced
• 1/3 cup olive oil
• 2 tablespoons fresh lime juice
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

For the toppings

• 1 cup crumbled queso fresco or fresh farmer's cheese
• 1 small white onion, finely diced
• 3 tablespoons chopped fresh cilantro
• 1/2 cup crumbled chicharrón (optional, for traditional topping)

Directions

1. Peel the plantains by cutting off the ends, scoring the peel lengthwise along each ridge, and prying it away. Cut each plantain crosswise into 1 1/2-inch thick rounds.
2. Heat 1 1/2 inches of oil in a heavy Dutch oven or deep skillet to 325°F (165°C). Fry the plantain rounds in a single layer for 4 to 5 minutes, turning once, until soft and pale gold but not browned. Transfer to a paper towel-lined plate to drain.
3. Place each warm plantain round between two pieces of parchment and gently smash with the bottom of a heavy glass, a flat wooden spoon, or a tostonera until each piece is a patty about 1/2-inch thick. Work carefully so they hold together.
4. While you flatten the plantains, make the mojo: whisk together the minced garlic, olive oil, lime juice, salt, and pepper in a small bowl. Let stand 10 minutes for the flavors to meld.
5. Increase the oil temperature to 350°F (175°C). Fry the flattened plantains in batches for 2 to 3 minutes per side until deeply golden and crisp. Drain on fresh paper towels and immediately sprinkle with salt.
6. Arrange the hot patacones on a platter and spoon the garlic mojo generously over each one, letting the oil soak into the crispy surface.
7. Top with the crumbled queso fresco, diced onion, cilantro, and chicharrón if using. Serve immediately while still hot and crisp, with extra lime wedges on the side.

Cook’s Notes

• Choose plantains that are nearly all dark green with perhaps a tiny yellow patch—fully ripe yellow plantains turn mushy when smashed and won't hold their shape.
• A tostonera makes clean, even patties; a zip-lock bag and the bottom of a measuring cup is a great substitute and prevents splatter.
• Work in small batches and wait for the oil to return to temperature between batches, otherwise the plantains absorb oil and turn greasy.
• Patacones lose their crunch quickly—dress and top them just before serving, not more than 5 minutes ahead.
• For an authentic street-food experience, pair with chilled Panamanian beer or a tall glass of refresco de maracuyá.

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