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Patacones, also known as tostones, are a beloved crispy snack in Panama made from green plantains. They hold cultural significance as a popular street food and are often enjoyed during gatherings and celebrations. Typically served with a sprinkle of salt and lime, they offer a delightful crunch that pairs well with various dips and toppings.
Peel the plantains by cutting off the ends and making a lengthwise slit in the skin. Remove the peel and slice the plantains into 1-inch thick rounds.
Heat vegetable oil in a large skillet over medium heat. There should be enough oil to submerge the plantain slices halfway.
Fry the plantain slices in batches until golden and slightly tender, about 2-3 minutes per side. Remove from the oil and drain on paper towels.
Using a plantain press, the bottom of a glass, or a flat surface, gently flatten each fried plantain slice to about 1/4 inch thick.
Heat more vegetable oil in the skillet over medium-high heat.
Return the flattened plantains to the skillet and fry until they are crispy and golden brown, about 2-3 minutes per side.
Remove from the oil and drain on paper towels.
While still hot, sprinkle the patacones with salt, and if desired, ground black pepper and garlic powder.
Enjoy your meal!
Patacones are twice-fried green plantain slices that are crispy on the outside and soft on the inside.
Patacones originate from several Latin American countries, but they are particularly popular in Panama.
The key ingredients are green plantains, vegetable oil, salt, and optional spices like black pepper and garlic powder.
Patacones take approximately 35-50 minutes to prepare and cook.
Patacones can be served with guacamole, salsa, or as a side to grilled meats and seafood.