Patacones (tostones, fried green plantain)

Ingredients

• 2green plantains
• 240 ml (1 cup), or more or less as neededvegetable oil or another neutral oil, for frying
• 1/4 tsp, or more or less to tastesalt, to serve

Instructions

1. 1

   Peel and slice

   Trim both ends from the plantains and score the skin down one side, taking care not to cut deeply into the flesh. Starting at the ends, pull the skin away along the cut. Slice crosswise into rounds about 2–2.5 cm thick.

2. 2

   Fry the rounds

   Pour enough oil into a small frying pan to make a layer about 1.5 cm deep, then warm it over medium to medium-high heat. Set kitchen paper on a plate. Fry the plantain in batches for about 2–3 minutes per side, until lightly golden, without crowding the pan. Transfer each batch to the paper and repeat with the remaining slices.

3. 3

   Flatten each slice

   Once all the slices have had their first fry, turn off the heat for a couple of minutes while you flatten them. Press each slice to about 1/2 cm thick using a tostonera, tortilla press, small wooden board, or a mug or jar with a flat base. Cover the pressing surface with a small sandwich bag, or cling film, to reduce sticking. Use firm pressure and set each flattened slice aside.

4. 4

   Fry until crisp

   Flatten all the slices, then bring the oil back to medium-high heat, slightly hotter than for the first fry if possible. Top up the oil a little if needed and put fresh kitchen paper on a plate. Test the oil with one slice: it should bubble around the edges straight away. Once it does, fry a few slices at a time in a single layer for about 2–3 minutes per side, until golden and crisp. Turn them carefully with a slotted spoon and drain on the paper.

5. 5

   Season and serve

   Repeat with the remaining batches. Sprinkle the patacones with salt and serve while warm, with sauces such as guacamole if you like.

What are patacones?

Patacones, known as tostones in some parts of Latin America, are made from green plantain that is fried, pressed flat and fried again. They are a popular savoury snack and side across parts of Latin America and the Caribbean.

This version keeps the seasoning simple, letting the plantain’s savoury flavour and crisp texture take centre stage. A dip adds an easy contrast.

Nutrition and macros by portion

The nutrition label shows one serving as written: 833 calories, 1g protein, 44g carbs, 74g fat.

The plantain supplies most of the carbohydrates, while the frying oil accounts for most of the fat and calories; the dish provides very little protein. For a more balanced plate, serve a few patacones with a protein-rich main and vegetables, and use a dip in a modest amount.

Choosing green plantains

Firm fruit: Green plantains are starchy and hold their shape during the first fry and flattening. Ripe, yellow plantains are softer and sweeter, so they will not give quite the same result.

Peeling: The skin can be stubborn, so score it lengthways and lift it from the ends rather than cutting deeply into the flesh.

The two-fry method

First fry: Cook the thick rounds until lightly golden and just softened enough to press. This stage prepares them for flattening rather than making them fully crisp.

Second fry: Once pressed, the broader, thinner slices have more surface area to turn golden and crisp. Let the oil heat again between the two stages.

Flattening without sticking

Firm pressure: Press each warm slice evenly to about 1/2 cm thick. A tostonera is traditional, but a tortilla press or a flat-bottomed mug or jar also works.

Easy release: A small sandwich bag over the pressing surface helps prevent sticking. Cling film can also be used, though it may tear more easily.

Oil temperature and texture

A gentle first fry: Keep the oil at medium to medium-high heat and work in batches. The slices should become lightly golden after about 2–3 minutes on each side.

A hotter second fry: Check that the oil bubbles around the edge of a test slice before adding a batch. If it does not, wait a little longer; if the plantain darkens too quickly, lower the heat.

Serving ideas

Serve the patacones hot, shortly after draining, so their edges stay crisp. Salt them while warm so the seasoning clings.

Guacamole is one option, or serve them with another dip or sauce you enjoy. They also work as a savoury side alongside a meal.

Recipe notes & tips

• Cut the rounds to a similar thickness so they cook at roughly the same pace.
• Keep the first-fry batches small to avoid overcrowding the pan.
• Use a slotted spoon to turn and lift the slices carefully.
• Let the oil regain heat before starting the second fry.
• Drain each batch on fresh kitchen paper and serve promptly for the best crispness.

Variations

• Garlic dip: Serve with a garlicky sauce for a savoury accompaniment.
• Citrus finish: Add a little lime juice at the table for a bright contrast.
• Spiced salt: Mix the serving salt with a pinch of your preferred dried spice.
• Different dip: Swap the guacamole for another favourite sauce.
• Extra seasoning: Add a little black pepper along with the salt.

Common mistakes to avoid

• Using ripe plantains: They are softer and sweeter; choose firm green fruit for this method.
• Cutting into the flesh: A deep score can damage the plantain; cut through the skin only.
• Crowding the pan: Too many slices at once make frying uneven; cook in batches.
• Pressing too thin: Very thin slices can break; aim for about 1/2 cm thick.
• Adding the second batch too soon: Oil that is not hot enough can leave the patacones less crisp; wait for bubbles around a test slice.

How to store

Patacones are best eaten warm soon after frying. If needed, refrigerate leftovers in a covered container for up to 3 days, then reheat in a hot oven or air fryer until warmed through and crisp; avoid the microwave if you want to retain their texture.

Frequently asked questions