Patacones Ticos (Twice-Fried Green Plantains)

  • Total time - 30 minutes
  • Active preparation - 10 minutes
  • Dip preparation - 5 minutes
  • Servings: 4
  • Country: Costa Rica
A pile of crispy golden-brown Patacones (twice-fried plantains), served with a bowl of guacamole and refried beans.

For successful Patacones, it is crucial to use completely green, unripe plantains, which are starchy and have no sweetness. Unlike ripe (yellow) bananas/plantains, when fried, they become a savory, crispy treat similar in consistency to fries.

The plantains are fried twice. The first fry softens them so they can be smashed, and the second makes them perfectly crispy.

Ingredients

I. Patacones

  • 2 pcs (large) Green plantains, unripe
  • 3 cups Vegetable oil for frying
  • 1 to taste Salt, coarse (for sprinkling)

II. Garlic Salt Soak (Optional, but Traditional)

  • 2 cups Cold water
  • 1 tsp Salt
  • 1 clove Garlic, crushed (or garlic powder)

III. For Serving (e.g., Garlic Lime Mayo Dip)

  • 0.5 cups Mayonnaise
  • 2 cloves Garlic, minced
  • 1 Tbsp Lime juice
  • 1 to taste Salt and pepper

Instructions

Step 1: Preparing Plantains and Soak

Peel the plantains. Cut off the ends and make three to four shallow lengthwise cuts into the skin. Carefully remove the thick green peel.

Slice the plantains into 2.5 cm (1 inch) thick rounds.

Prepare the garlic salt soak by mixing cold water, 1 tsp of salt, and garlic. Soak the rounds for 10-15 minutes. Then, pat them thoroughly dry with a paper towel.

Step 2: First Fry (Softening)

In a pan or pot, heat the oil to medium heat (about 185 °C (365 °F)). The oil should be about 1-2 cm deep.

Fry the plantain rounds in small batches for about 3-5 minutes per side. The plantains should soften and lightly yellow/lighten, but not brown.

Remove them with a slotted spoon and place them on a paper towel to drain and cool.

Step 3: Smashing

Once the rounds are cool enough to handle, flatten them. Use a tostonera (a special plantain press) or place them between two pieces of wax paper and press down with the bottom of a glass or a cutting board.

Flatten them into discs about 0.5 cm thick.

Step 4: Second Fry (Crisping)

Increase the oil temperature to medium-high (about 190 °C (375 °F)).

Fry the flattened discs again, about 1-2 minutes per side, until they are beautifully golden brown and crispy.

Remove them and place them on a clean paper towel to remove excess oil. Immediately sprinkle with coarse salt.

Step 5: Serving and Dip

Serve the Patacones hot with the Garlic Lime Mayo Dip (mix mayonnaise, minced garlic, lime juice, and season to taste) or with Guacamole, Pico de Gallo, or thick black beans.