Patacones are crispy Colombian fried green plantains made by frying thick plantain slices, smashing them flat, and frying them a second time until golden and crunchy. Also known as tostones in other parts of Latin America and the Caribbean, patacones are traditionally served as a side dish or appetizer with hogao, guacamole, ají, or your favorite dipping sauce.
This easy patacones recipe shows you exactly how to make them crispy on the outside and tender on the inside.
What Are Patacones? (aka Tostones)
Patacones are thick slices of unripe green plantain that are fried, smashed flat, and fried a second time until golden and crispy. They are especially popular in Colombia, where they are served as a side dish, appetizer, or snack.
Also known as tostones in many parts of Latin America and the Caribbean, patacones are made from green plantains rather than sweet, ripe plantains (maduros). Green plantains are starchier and firmer, which helps them develop their signature crisp exterior and tender center.
The name varies by country. They are commonly called patacones in Colombia, Ecuador, Panama, and parts of Venezuela, while tostones is the more common name in Puerto Rico, Cuba, and the Dominican Republic.
Patacones are usually seasoned with salt and served hot with hogao, guacamole, ají, or other dipping sauces. They can also be topped with shredded meat, cheese, or seafood and served like small plantain tostadas.
How to Make Patacones at Home (Step-by-Step Recipe)
Making patacones at home is easy, fun, and totally worth it for that irresistible crunch.
Here’s a step-by-step guide to help you fry up the perfect batch:
Ingredients:
- 3–4 unripe green plantains
- Vegetable oil, for frying (canola or sunflower oil work well)
- Salt, to taste
- Optional: Garlic water, lime juice, or your favorite dipping sauce
Step-by-Step Instructions:
- Peel the Plantains
Cut off both ends of each plantain. Make a shallow slit lengthwise through the peel, being careful not to cut deeply into the flesh, then use your thumbs to remove the peel.
- Slice into Chunks
Cut each plantain crosswise into thick rounds, about 1 to 1½ inches thick.
- First Fry (Golden and Soft)
Heat the oil in a skillet over medium heat to about 325°F (160°C). Fry the plantain pieces for 3–4 minutes per side, until lightly golden and just tender. Remove and drain on paper towels.
- Smash Them Flat
Use the bottom of a glass, a plate, or a tostonera to gently flatten each piece into a disc about ¼ inch thick. Press firmly enough to flatten the plantain evenly, but not so hard that it breaks apart.
- Second Fry (Get That Crunch!)
Increase the oil temperature to about 350°F (175°C). Fry the flattened plantains again for 2–3 minutes per side, until golden brown and crispy. Remove and drain on paper towels.
Regional Variations Across Latin America
While patacones and tostones are both twice-fried green plantains, the name, thickness, toppings, and serving style vary across Latin America and the Caribbean.
Colombia
Patacones are especially popular in Colombia, where they are often made thicker and served with hogao, a traditional tomato and onion sauce. They are commonly eaten as a side dish with fish and soups or enjoyed as a street food snack, particularly in coastal regions such as Cartagena.
Venezuela
In Venezuela, patacones are sometimes served loaded with meat, cheese, and sauces. One of the best-known versions is the Patacón Maracucho, a specialty from Maracaibo that uses two large fried plantain discs like bread to create a sandwich.
Puerto Rico
In Puerto Rico, they are called tostones and are often thinner and crispier. They are commonly served with mojo de ajo (garlic sauce) or alongside dishes such as arroz con gandules and pernil.
Dominican Republic
In the Dominican Republic, tostones are a common side dish served with meat, seafood, or fried foods. They are often enjoyed with ketchup-mayo or pickled red onions.
Ecuador
In Ecuador, patacones are commonly served alongside ceviche and other coastal seafood dishes. They may also be topped with grated cheese or added to soups for extra crunch.
Panama
In Panama, patacones are a popular side dish served with fried fish, seafood, or beef. They are common in both home cooking and roadside food stands.
Despite their similarities, patacones reflect the local flavors and food traditions of each country where they are served.
Best Toppings and Dips for Patacones
One of the best things about patacones is their versatility. Their crisp, salty surface makes the perfect base for everything from creamy avocado to shredded meat and cheese.
Savory Toppings
- Guacamole or sliced avocado: Creamy avocado is a classic contrast to crispy patacones.
- Shredded beef or chicken: Top them with carne mechada, pulled chicken, or other seasoned meats.
- Chicharrón: Crispy pork adds even more crunch and savory flavor.
- Black beans or refried beans: A hearty topping that can turn patacones into a more filling snack or meal.
- Cheese: Try crumbled queso fresco, grated cheese, or melted mozzarella.
Creative & Loaded Ideas
- Patacón burger: Use two large patacones as the “bun” for beef, chicken, or veggie patties.
- Mini patacón tostadas: Top smaller patacones with shredded meat, avocado, cheese, and salsa.
- Breakfast patacones: Add eggs, avocado, cheese, or chorizo for a hearty breakfast.
- Seafood patacones: Top with shrimp, ceviche, or other fresh seafood.
Dips & Sauces
- Garlic sauce (mojo de ajo): A classic dip made with garlic, oil, and lime.
- Ají criollo: A spicy Colombian green chile sauce that adds a bright, fresh kick.
- Salsa rosada: A creamy mixture of mayonnaise and ketchup popular in Colombia and throughout parts of Latin America.
- Spicy mayo or chipotle aioli: A creamy option with a little heat.
- Creamy cilantro sauce: A fresh, herbaceous dip that pairs especially well with hot, crispy patacones.
From simple guacamole to shredded meat and spicy sauces, patacones can be served as a snack, side dish, appetizer, or even a full meal.
Where to Buy Ingredients (and Patacones Pre-Made)
Making patacones at home starts with one essential ingredient: firm, unripe green plantains. Fortunately, they are widely available in the United States.
Where to Buy Green Plantains
- Latin American and Caribbean grocery stores: Usually the best place to find fresh green plantains.
- Major supermarkets: Many Walmart, Kroger, and Publix locations carry plantains in the produce section.
- Farmers markets: Markets in areas with large Latin American or Caribbean communities may carry fresh plantains.
- Online grocery delivery: Availability varies by location, but grocery delivery services may offer fresh green plantains.
Cooking Tools & Essentials
- Tostonera (plantain press): The traditional tool for flattening fried plantain pieces into even discs. If you do not have one, the bottom of a glass or a sturdy plate works well.
- Neutral frying oil: Canola, vegetable, or sunflower oil all work well because of their mild flavor.
- Sharp knife and skillet: Basic kitchen tools are all you need to peel, slice, and fry the plantains.
Where to Buy Frozen Patacones or Tostones
If you want a quicker option, some supermarkets and Latin grocery stores sell frozen, pre-fried plantains labeled as patacones or tostones. Look for them in the frozen Latin foods section.
Availability varies by location, but frozen tostones may be found at Latin American and Caribbean grocery stores, major supermarkets, and online grocery delivery services.
Tip: Check the package instructions before cooking, since some frozen products are fully cooked while others require additional frying or baking.
How to Serve Patacones
Patacones are incredibly versatile and can be served as a side dish, appetizer, snack, or base for hearty toppings. Their crisp, salty texture pairs especially well with grilled meats, seafood, soups, and traditional Latin American sauces.
As a Side Dish
- Grilled meats: Serve patacones alongside carne asada, pollo a la brasa, pork chops, or other grilled meats.
- Soups and stews: Pair them with hearty dishes such as sancocho, mondongo, or encebollado.
- Seafood: Serve with fried fish, ceviche, shrimp, or other coastal seafood dishes.
As a Base for Toppings
- Loaded patacones: Use large patacones as a crispy base and pile on shredded beef, black beans, avocado, cheese, or fried eggs.
- Mini patacón bites: Make smaller patacones for party appetizers and serve them with dips or salsa.
- Patacón sandwich: Try the Venezuelan-style version by stacking meat, cheese, lettuce, and sauces between two flattened patacones.
As Dippable Snacks
- Latin dips: Serve hot with mojo de ajo, ají criollo, salsa rosada, or guacamole.
- Snack platter: Add pickled onions, crumbled cheese, and plantain chips for a colorful appetizer spread.
As a Creative Alternative
- Gluten-free base: Use patacones instead of bread or tortillas as a crispy base for tacos, sliders, or sandwiches.
- Crunchy side: Serve them instead of fries or chips for a fun alternative.
How to Store Patacones
Short-Term Storage (1–2 Days)
- Cool completely: Let the patacones cool to room temperature before storing them. Trapped steam will make them soggy.
- Refrigerate: Store them in an airtight container lined with a paper towel to absorb excess moisture.
- Separate layers: Place parchment paper between layers to prevent sticking.
Reheating Patacones
- Air fryer (best method): Reheat at 375°F (190°C) for 5–7 minutes, until hot and crisp.
- Oven: Reheat at 375°F (190°C) for 8–10 minutes.
- Skillet: Pan-fry over medium heat with a small amount of oil until crisp.
- Avoid the microwave: It tends to make patacones soft and chewy.
Freezing Patacones
- Freeze after the first fry: For the best texture, freeze patacones after the first fry and flattening step, before the second fry.
- Flash freeze: Place the flattened patacones on a baking sheet and freeze until solid. Transfer them to a freezer bag with parchment paper between layers.
- Cook directly from frozen: Complete the second fry without thawing, adding about 1–2 minutes to the cooking time.
Nutritional Facts and Health Tips
Here’s a breakdown of what’s in each crispy bite, plus tips to make them a bit healthier without sacrificing flavor.
Nutritional Overview (per 1 medium patacón)
- Calories: Approximately 120–150, depending on size and the amount of oil absorbed
- Carbohydrates: Primarily from the green plantain’s natural starches
- Fat: Varies by cooking method and the amount of oil absorbed during frying
- Fiber: Green plantains provide dietary fiber
- Potassium: Plantains are a natural source of potassium
Health Benefits of Green Plantains
- Source of resistant starch: Green plantains contain resistant starch, particularly when less ripe.
- Naturally gluten-free: Plain plantains do not contain gluten.
- Source of potassium: Plantains naturally provide potassium.
- Whole-food ingredient: Homemade patacones are made from a simple base of green plantains, oil, and salt.
Tips for a Healthier Twist
- Use an air fryer or oven: These methods can reduce the amount of oil compared with deep-frying.
- Choose a neutral cooking oil: Use an oil suitable for high-heat cooking.
- Serve sensible portions: Enjoy patacones as a side dish, appetizer, or snack.
- Add fresh toppings: Pair them with avocado, beans, salsa, seafood, or other fresh ingredients.
FAQ
What are patacones?
Patacones are thick slices of green plantain that are fried, flattened, and fried a second time until golden and crispy.
What is the difference between patacones and tostones?
Patacones and tostones are essentially the same dish. The name varies by country and region, with patacones commonly used in Colombia, Ecuador, Panama, Costa Rica, and Venezuela, while tostones is more common in the Caribbean.
Are patacones made from green or ripe plantains?
Patacones are made from firm, unripe green plantains. Ripe plantains are sweeter and softer and are used for different dishes.
Why are patacones fried twice?
The first fry softens the plantain so it can be flattened. The second fry creates the crisp, golden exterior that gives patacones their signature texture.
Can you make patacones in an air fryer?
Yes. Patacones can be made in an air fryer with less oil, although the texture may differ slightly from traditionally fried patacones.
Can you freeze patacones?
Yes. For the best texture, freeze them after the first fry and flattening step, then complete the second fry directly from frozen.
What do you eat with patacones?
Patacones can be served with guacamole, hogao, mojo de ajo, shredded meat, cheese, seafood, or other savory toppings and dips.
Ready to Try Patacones?
Patacones are one of Latin America’s simplest and most satisfying foods. Made from green plantains that are fried, flattened, and fried again, they’re crisp on the outside, tender inside, and perfect with everything from a simple dipping sauce to shredded meat, seafood, or cheese.
Whether you call them patacones or tostones, the key is the same: use firm green plantains and serve them hot for the best crunch.
Ready to make them yourself? Try our Patacones Recipe for the complete step-by-step instructions.
Patacones Recipe
Crunchy on the outside, tender on the inside—these homemade patacones (tostones) are a staple in Latin kitchens. Made from twice-fried green plantains, they’re the perfect snack, side dish, or base for savory toppings.
Ingredients
- 2–3 green plantains (unripe)
- Vegetable oil for frying (canola or sunflower oil)
- Salt, to taste
- Optional: garlic water, lime juice, dipping sauces (like guacamole or mojo)
Instructions
1. Peel the Plantains
- Slice off both ends of each plantain.
- Make a shallow cut lengthwise through the peel (not into the flesh).
- Use your thumbs to gently remove the peel.
2. Cut Into Chunks
- Slice plantains into thick rounds about 1 to 1.5 inches thick.
3. First Fry – Soften the Plantains
- Heat oil in a skillet to 325°F (160°C).
- Fry the plantain chunks for 3–4 minutes per side until lightly golden and just tender.
- Transfer to a paper towel-lined plate to drain.
4. Smash the Plantains
- Using a tostonera, plate, or the bottom of a glass, gently flatten each piece into a ¼-inch thick disc.
- Don’t press too hard—just enough to spread them out evenly.
5. Second Fry – Get Them Crispy!
- Raise the oil temperature to 350°F (175°C).
- Fry the flattened plantains again for 2–3 minutes per side, or until golden brown and crispy.
- Drain on fresh paper towels.
6. Season and Serve
- Sprinkle with salt while still hot.
- Optional: Brush with garlic water or add a squeeze of lime for extra flavor.
Notes
Serving Suggestions:
Serve your patacones with:
- Guacamole
- Salsa
- Mojo sauce
- Shredded meat or beans as a topping
How to Store Patacones
- Let them cool completely.
- Store in an airtight container in the fridge for up to 2 days.
- Reheat in a toaster oven or skillet for best crispiness.
More Colombian Foods
See all →
Jorge Garcia is the founder of AmigoFoods, where he has spent over 20 years helping readers discover authentic Latin American and Spanish cuisine. Raised in a Cuban-American household, Jorge learned to cook at the hands of his mother and grandmother, carrying forward generations of family recipes. That heritage, backed by his family’s four-generation history in the Latin food industry, inspired him to launch AmigoFoods in 2003. With more than 1,000 published articles on recipes, ingredients, and food culture, Jorge’s mission is simple: make authentic Latin cooking approachable for home cooks everywhere while honoring the traditions behind every dish.