In Valle del Cauca, Colombia, plantain tostadas are a traditional name for patacones: green plantain pieces that are fried, pressed flat, and fried again until golden and crisp. They are commonly served alongside home-style meals, beans, grilled meat, or fried fish.
The recipe is simple, but the double-frying method is essential. It gives you a soft center with a crisp outside. Serve them plain with salt or add Colombian hogao, costeño cheese, creamy suero costeño, or hot sauce.
Ingredients
- 800 g firm green plantains (4 large green plantains)
- 1 l vegetable oil for frying
- 5 g salt (1 teaspoon)
Preparation
- Peel the green plantains and cut them into pieces about 4 cm (1½ inches) thick. Try to keep the pieces similar in size so they cook evenly.
- Heat the oil over medium-high heat and fry the plantain pieces for 5 to 6 minutes, until lightly golden and soft inside without becoming too dark. Remove them and drain on paper towels.
- Place each piece between two boards, sturdy plates, or sheets of parchment paper. Press carefully into rounds about 1 cm (⅜ inch) thick, making sure they do not break apart.
- Return the pressed plantains to the oil and fry for 3 to 4 minutes, until golden, firm, and crisp on both sides. Remove them, drain on paper towels, and season with salt while still hot.
- Serve the plantain tostadas immediately for the best crisp texture. Enjoy them plain or with your preferred traditional toppings.
Chef’s tips
- Use fully green plantains with no yellow patches for the crispiest result.
- Do not press the plantains before the first fry, or they may fall apart.
- Keep the oil at medium-high heat so the plantains do not absorb too much oil.
- Complete the second fry just before serving for the best crunch.
Traditional variations
In Colombia, plantain tostadas can be served with hogao, grated costeño cheese, suero costeño, Colombian hot sauce, or avocado. They are also a common side dish for fried fish, meat, rice, and beans.
How to serve
Serve plantain tostadas hot as an appetizer, snack, or side dish. In Valle del Cauca, they are often paired with hogao, while on Colombia’s Caribbean coast they are commonly enjoyed with suero costeño and grated cheese.
Recommended accompaniments
- Colombian hogao.
- Grated costeño cheese.
- Suero costeño.
- Colombian hot sauce.
- Sliced avocado.
- Fried fish or grilled meat.
Food tradition
Although this preparation is called patacón in much of Colombia, in Valle del Cauca it is also known as tostada de plátano. The traditional technique is to fry the green plantain, press it flat, and fry it again for its signature crisp texture.
Frequently Asked Questions
Use firm, fully green plantains without yellow areas. Ripe plantains are sweeter and softer, so they do not hold their shape as well when pressed and will not become as crisp as traditional plantain tostadas.
The first fry cooks and softens the plantain so you can press it flat without breaking it. The second fry creates the golden, crisp outer layer while keeping the center tender.
You can bake them after pressing, but the result will be less traditional and not as crisp. Double-frying is the method that gives Colombian tostadas their familiar golden color and crunchy texture.
