In the vibrant coastal regions of Colombia, where the Caribbean breeze meets lush tropical forests, lies a culinary treasure cherished by locals: the humble patacón. Farmers in the region began frying plantains centuries ago, but the technique of twice-frying them to achieve that crispy perfection evolved from the kitchens of Afro-Colombian communities. For generations, these golden rounds have been the heart of family gatherings, served alongside fresh ceviche or a cold beer after a long day of fishing. Today, patacones are a symbol of coastal comfort food, a reminder of simpler times, and a true celebration of Colombia’s African, Indigenous, and Spanish heritage. Let’s bring a bit of that coastal sunshine to your kitchen with this easy recipe.
Ingredients:
- 2 large green plantains
- Vegetable oil (for frying)
- Salt (to taste)
- Lime wedges (optional)
Instructions:
- Peel the plantains: Slice the ends off the plantains and make a lengthwise cut through the peel, being careful not to cut into the flesh. Remove the peel and discard.
- Slice the plantains: Cut the peeled plantains into thick rounds, about 1 inch wide.
- First fry: Heat vegetable oil in a frying pan over medium heat. Once hot, fry the plantain slices for about 2–3 minutes per side, until they are slightly golden but not fully cooked through. Remove them from the oil and drain on paper towels.
- Flatten the plantains: Using a small plate, spatula, or a tortilla press, gently flatten each fried plantain slice to about ¼ inch thick.
- Second fry: Return the flattened plantains to the hot oil and fry for another 2–3 minutes per side, until they are crispy and golden brown. Transfer to paper towels to drain excess oil.
- Season: Sprinkle with salt while they are still hot, and serve with lime wedges for a zesty kick if desired.
