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Crispy Golden Patacones

Double-fried green plantains, perfectly smashed to create a crunchy exterior with a tender, starchy middle.

35 min Easy Caribeña 3 servings
Crispy Golden Patacones

The story behind

There’s something about the ritual of making patacones that feels like a celebration. I remember the first time I tried to smash one and it broke—I learned quickly that you have to do it while they are still warm and happy from the first fry! To me, they are the ultimate snack because they're savory, salty, and have that incredible crunch that beats any store-bought chip. They are perfect for a weekend lunch or a sunset appetizer. I’d recommend pairing them with a fresh mojito or a chilled sparkling water with a splash of lime. Once you start dipping them in hogao or guacamole, there’s no turning back!

Instructions

  1. 1
    Peel the plantains and cut them into thick chunks, about 1.5 inches each.
  2. 2
    Flash-fry the chunks in medium-hot oil until they turn light yellow and soften up.
  3. 3
    Remove them and use a flat-bottomed plate or a press to smash them into thin disks while they're still hot.
  4. 4
    Quickly dip each disk into a bowl of salted garlic water for an extra flavor boost and crunch.
  5. 5
    Fry them one last time in very hot oil until they are golden brown and crispy, then drain and salt immediately.

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