Editors' Pick

Patacones (fried Plantain)

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“I learned how to make this from my Colombian mother-in-law. They are very simple to make, and taste great. They taste best when they are hot out of the skillet. We eat them a lot for breakfast, along with either fried eggs or scrambled eggs with tomatos and onion. They also make a great side dish.”
16 Patacones

Ingredients Nutrition

  • 4 green plantains (do not use yellow, or yellowish green. It vastly changes the taste)
  • vegetable oil
  • salt


  1. Peel Plantain, and cut it width wise into 3 or 4 pieces.
  2. I have found that the easiest way to peel the plantain is to cut roughly 1/4" off of each end of the plantain (the very tips), and then carefully, without cutting into the plantain itself, slicing the skin down one side.
  3. Once you have slit the skin on one side, you can gently pry the peel off with your fingers.
  4. Heat 1" of vegetable oil on medium heat until hot.
  5. Fry plantain pieces on both sides for about 3 minutes, or until the pieces are golden.
  6. When they are golden, remove from pan and place onto a plate covered with a paper towel.
  7. Flatten the fried plantain.
  8. I do this by placing the pieces one at a time between 2 pieces of waxed paper, and flattening with my hands.
  9. Be careful not to put too much pressure, or the plantain will stick to the waxed paper.
  10. Just gently flatten them till they are about 1/4" thick.
  11. Place in the hot oil again and fry until both sides are golden brown.
  12. Drain on paper towel covered plate (be sure to change paper towels in between the 2 fryings) and sprinkle with salt.
  13. Serve immediately.
  14. For an extra special treat, eat the patacones with a thin slice of queso blanco (salty white cheese) on top.

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