Patacones

Several round snacks around a bowl of greeny brown sauce with a handle of a spoon on a metal tray on pink background. Pink flowers, pot of condiments, more snack around it.

Patacones are crispy, savory and golden coins. The most popular plantain snacks from Caribbean and Latin American countries. They are also called tostones in different areas. Twice fried sunshine, once you know the tricks you can make them perfectly every time, anytime.

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Prep Time 10

Cook Time 15

Total Time 25

Course Snack

Servings

Ingredients

2 Dole Plantains green
½ cup Olivado Coconut Cooking Oil more if needed
Garlic salt

To serve

Salsa Brava Chimichurri sauce - store bought
For homemade chimichurri sauce: click here.

Instructions

Slice the plantains 2cm thick rounds. Peel the skin off from each piece.
Heat about 3cm deep oil in a wok over medium high heat. Deep fry the plantain pieces 2–3 minutes on each side until golden in colour and soft inside.
Place the pieces on a paper towel. Using the bottom of a glass or a cup gently flatten each fried plantain piece. Smash them just enough to flatten out.
Fry the flattened plantains again in batches for 1 minute each side or until golden and edges become crisp. Add more oil to the pan if needed. Drain on paper towels.
Sprinkle garlic salt and serve with Chimichurri sauce.