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How to Make Patacones (Fried Green Plantains) l Chowhound at Home — Cook #WithMe

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Senior Chowhound video producer Guillermo Riveros shows you how to make patacones, or fried green plantains, one of his favorite dishes from his home country of Colombia. Some people may know these crunchy treats as tostones, and others may not be familiar with the dish at all. Whatever the case may be, patacones are easy to make and compliment all meals, serving as the the perfect vessel for anything from avocado to queso. Watch the video and follow the recipe below to learn how to make your new favorite food.

Patacones Recipe
Ingredients:
green plantains (depends on how many patacones you’re making)
vegetable or canola oil (as needed)
1 1/2 cup water
4 cloves garlic, minced
1 tablespoon salt, plus more to season on top
2 tsp of garlic powder to season on top

Directions:
Peel plantains: Use the tip of a knife to cut through the skin of the plantain following one of the “veins” lengthwise, from top to bottom. Use fingers to pry open and peel.
Cut the plantains into pieces, about 1 1/2″ thick (or however you like them)

Fill a large skillet about a third of the way with oil. Heat over medium until oil is hot.

Meanwhile, in a small bowl combine the water, garlic, and salt. Set aside.

Carefully drop the plantain slices into the oil. The oil should be hot enough that it begins to lightly bubble after adding the plantains (lower temperature if it bubbles too vigorously). Fry the plantains until they look slightly darker (yellower), about 4 minutes on each side. Transfer to a paper towel lined bowl or plate and let them cool for a minute.

Use a tortilla maker or folded parchment paper and a small plate to gently flatten each fried plantain piece. Smash them just enough that they flatten out, don't over do it.

Dip the flattened plantain coin in the garlic water, turn both sides around and gently rub (or let it sit in the bowl for a few seconds). Remove from the water, and lightly shake excess water off. Repeat with remaining fried plantains.

Check that oil is hot (adjust temperature if needed) and add the flattened plantains back to the oil in batches and briefly fry to crisp, about 1-2 minutes per side. Remove and transfer to a paper towel lined plate/bowl.

Blot out as much oil as possible gently pressing between fresh paper towels, return plantain coins to bowl and season with garlic powder and salt.

Serve with chimichurri, mojo, sour cream (in the place of Colombian suero), hogao, or any other of your favorite sauces or condiments. Enjoy!


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