Patacones are fried slices of green plantain, one of the most beloved and popular dishes in Costa Rican cuisine.
They’re characterized by double frying: the slices are first browned, then flattened and fried again until crisp outside and tender inside.
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Costa Rican Twice Fried Plantains
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Side dish
- Cuisine: Costa Rican
Ingredients
- 2 large, firm green plantains
- plenty of vegetable oil, for frying
- Salt, to taste
- Water with crushed garlic (optional), to taste (optional)
Preparation
- Peel the plantain, peel the green plantains and cut them into slices about 3 cm (1 1/4 in) thick.
- First fry, fry the slices in hot oil until golden on both sides.
- Remove and cool, take the slices out of the oil and let them cool slightly, without letting them harden.
- Flatten, using a plate, a press, or the palm of your hand, flatten each slice into a thin disc.
- Dip in garlic water, if desired, dip each disc in water with crushed garlic and salt to add flavor and moisture.
- Second fry, submerge the flattened discs in hot oil again until golden and crisp.
- Drain, remove and let drain on paper towels.
- Serve, salt to taste and serve hot.
Tips for getting it right
- Choosing very green, firm plantains is key to achieving the right texture for patacones.
- Not letting the slices cool too much before flattening keeps them from cracking.
- Dipping the discs in garlic water before the second fry is a traditional trick to add flavor and moisture.
- Double frying is what gives patacones their characteristic crisp exterior and tender interior.
Traditional variations
- They’re often served topped with pico de gallo, as an appetizer or side.
- They’re also used as a base for other dishes, like tostadas topped with shredded meat or chicken.
How to serve
Patacones are served hot, on their own or with pico de gallo, as an appetizer or side dish.
They’re one of the most beloved and popular dishes in Costa Rican cuisine.
Recommended sides
- Pico de gallo
- Beans
- Guacamole
Did you know?
Patacones are also known as tostones in other parts of Latin America, though the double-frying technique is the same.
Dipping the discs in garlic water before the second fry is a traditional Costa Rican trick to add flavor.
Frequently Asked Questions
Double frying is what gives patacones their characteristic texture: crisp outside and tender inside.
Green, very firm plantains are used, since their starch is what allows the right texture when fried.
Dipping the flattened discs in water with crushed garlic before the second fry is a traditional trick to add flavor and moisture.
In several parts of Latin America they're known as tostones, though the preparation and double-frying technique are the same.
