Patacones
Twice-fried green plantain rounds — crunchy and golden outside, tender within. A Caribbean-coast and all-around Tico favorite, served with refried beans, pico, or a garlicky dip.
Ingredients
- 3 green plantains (peeled, cut in 1-inch rounds)
- vegetable oil (for frying)
- salt (to taste)
Instructions
- 1
Use firm, fully green (unripe) plantains. Score the skin lengthwise and peel, then cut into thick rounds about 1 inch tall.
- 2
Heat about 1/2 inch of oil in a skillet over medium heat. Fry the rounds until pale golden and just tender, about 3 minutes per side — they should be cooked through but not browned yet. Remove to paper towels.
03:00 - 3
While still warm, smash each round flat to about 1/4 inch using a tostonera, the bottom of a glass, or two cutting boards. A quick dip in warm salted water before the second fry makes them extra crisp.
- 4
Return the flattened plantains to the hot oil and fry again until deep golden and crisp, about 2 minutes per side.
02:00 - 5
Drain and salt immediately while hot. Serve right away with refried black beans, pico de gallo, guacamole, or a garlic-lime mayo (the classic dip).
Notes
The double fry is non-negotiable: the first cooks the starch through, the second crisps the outside. Green plantains only — ripe ones turn sweet and won't crisp (those are for maduros). Salt the moment they leave the oil so it sticks. On the Caribbean coast they're a default side with rice and beans and fish. Photo: Jdvillalobos, CC BY-SA 3.0, via Wikimedia Commons.
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