Patacones
Patacones are found across Colombia's Caribbean and Pacific coasts, with countless regional toppings from cheese to shredded pork.
Twice-fried green plantain discs, flattened and crisped until golden — a beloved Colombian side dish, often topped with hogao sauce, cheese, or shredded meat.
Ingredients
Method
Fry plantain rounds in hot oil for 2-3 minutes until just softened but not browned.
Remove and flatten each piece firmly between two pieces of paper or with a tostonera.
Dip briefly in garlicky salted water if using, then fry again at a higher heat for 3-4 minutes until deeply golden and crisp.
Drain and serve hot, salted, with hogao sauce or cheese.
The double fry — once to soften, once to crisp after flattening — is what gives patacones their signature crunch.
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