Patacones Recipe (Crispy Fried Plantains) You’ll Want to Make Every Week

I still remember the first time I made patacones. I didn’t expect something so simple to be this good. Just green plantains, hot oil, a pinch of salt… and boom — golden, crispy rounds that disappeared faster than I could fry them.

Patacones — also called tostones in some countries — are a Latin American staple. You slice green plantains, fry them once to soften, smash them flat, then fry again for that deep, savory crunch. It’s rustic. It’s comforting. And it’s honestly kind of genius.

I started making them when I was craving something salty and starchy, but wanted more character than fries or chips. And now? They’re part of my weekly rhythm. No joke — I’ve served them with grilled meats, with guacamole, as a base for shredded beef, or just hot from the pan with lime and flaky salt. Never a crumb left.

If you’ve got unripe plantains, a bit of neutral oil, and 15 minutes, you’re in business. No fancy tools. No deep fryer. Just the kind of recipe that makes you feel like you nailed it — even if it’s your first try.

Once you get the feel for slicing, smashing, and double-frying, there’s no turning back. You’ll be making these again. And again.

Why This Patacones Recipe Works

I’m all about recipes that deliver big flavor with minimal effort — and this one nails it.

Patacones hit that rare sweet spot: they’re crispy on the outside, tender in the center, and packed with that toasty, savory flavor you only get from frying green plantains just right. But what really makes this method shine? It’s forgiving. You don’t need a deep fryer. You don’t need perfect knife skills. You just need the right plantains and a hot pan.

I’ve tested a bunch of variations over the years — different oil temperatures, thicknesses, smashing techniques (yes, that’s a thing). And this version is the one I keep coming back to.

Here’s what makes it work:

• Green plantains only — no sweet ones here. You want them firm and starchy, like a potato, not soft like a banana.

• The double-fry technique — first to soften, then to crisp. It’s what gives patacones that signature crunch with a creamy middle.

• Smash-to-crisp ratio — press them just enough to flatten, but not so thin they dry out.

• Hot oil, not smoking — too hot and they burn; too cool and they soak up oil. Just-right heat makes all the difference.

Whether you’re making these for a quick snack, a party platter, or a side for grilled chicken or beans, they just work. And they’re way more impressive than they should be.

Trust me — once you serve them, someone’s going to ask for the recipe.

Ingredients You’ll Need

Before we jump to the frying, let’s talk about what really makes this recipe work — the ingredients.

You only need a few basics, but don’t let the short list fool you. When each piece does its job — starchy plantains, clean oil, a pinch of salt at just the right moment — the result is that perfect, golden crunch that feels like you cooked something way fancier than you actually did.

Here’s exactly what I use when I make patacones at home:

ou don’t need anything fancy — just ingredients that show up and do their job. And trust me, once you fry your first batch of these, you’ll understand why I keep green plantains stocked year-round.

Step-by-Step Instructions – How I Make Patacones at Home

You don’t need to overthink these. Once you’ve got the feel of working with plantains — the right amount of softness, the right oil temperature, the rhythm of the double-fry — it becomes second nature.

I’ve broken everything down into steps, so even if it’s your first time making patacones, you’ll feel like we’re cooking together in the kitchen. Trust your senses, go slow with the oil, and most importantly: don’t skip the smashing. That’s where the magic happens.

And hey — if you’re into simple, bold flavors like this, you’ll probably love some of my Costa Rican easy recipes. They’re the kind of dishes I lean on when I want stress-free cooking without losing flavor.

Alright — let’s get into the steps. I’ll guide you through each one.

Step 1 – Peel and Slice the Plantains

In this step, we’re getting the plantains ready for frying. You need them peeled clean and cut evenly so they cook and smash properly later.

I usually score the peel with a knife in a few long lines, then slip my thumb under the skin to lift it off. Green plantains can be tricky — they don’t peel like bananas — but I’ve found this method works every time.

Cut into thick rounds, about 1 to 1½ inches. Too thin, and they’ll break after the first fry.

(I’ve prepped plantains this way more times than I can count — trust me, clean slices here make the next steps way easier.)

Step 2 – First Fry: Soften the Plantains

Now we’re frying the sliced plantains just enough to soften them — not to crisp them yet.

Heat about ½ inch of oil in a pan over medium. Once it’s hot (but not smoking), add the plantain slices in a single layer. Fry for 2–3 minutes per side, just until they turn golden and tender when poked with a fork.

We’re not going for color here — this step is all about making them soft enough to smash later without falling apart.

(I always keep the heat steady here. Rushing this part usually leads to cracked patacones — been there, done that.)

Step 3 – Smash Them Flat

This is the fun part — we’re flattening each fried slice to prep it for the final crisp.

Let the plantains cool for a minute, then use the bottom of a mug, small plate, or a tostonera if you have one. Press gently but firmly until they’re about ¼ inch thick.

You want them even and intact — not paper-thin, not broken.

Step 4 – Final Fry: Get That Golden Crunch

Now it’s time to crisp them up.

Heat the oil back up (medium-high this time). Carefully add the flattened plantains and fry for about 1–2 minutes per side, until golden and crispy.

As soon as they come out, place them on a rack or paper towel — and sprinkle with salt while they’re still hot.

(I’ve learned the hard way: salt sticks best right out of the oil — don’t wait.)

Step 5 – Serve and Enjoy

Now that they’re hot, crispy, and salted — it’s time to plate up.

Serve your patacones right away while they’re still crunchy. I usually pair them with guacamole, garlic sauce, or a squeeze of fresh lime. They’re perfect on their own, but also make a great base for toppings like shredded beef, pico de gallo, or queso fresco.

(In my kitchen, these rarely make it to the table. Everyone grabs them right off the rack — that’s how you know they’re good.)

How to Serve Patacones (My Favorite Ways)

Patacones are incredibly versatile — they’re not just a snack, they’re a base, a side, and sometimes the star of the whole plate. Their crispy, neutral flavor makes them the perfect canvas for sweet, savory, spicy, or creamy toppings.

Whether you’re serving them as part of a Latin-inspired meal or building a casual snack board, here are some combinations that balance texture and flavor beautifully:

• With garlic mojo or chimichurri – The crispy fried plantain soaks up just enough sauce without going soggy. These bold, garlicky flavors are classic pairings across coastal Latin American regions.

• Topped with shredded beef or chicken – Think of them like little edible tostadas. Add a spoonful of slow-cooked meat, pickled onions, and a crumble of cheese for serious bite.

• With guacamole or smashed avocado – Creamy meets crunchy. Add a squeeze of lime and a dash of chili flakes for that perfect balance of richness and heat.

• Alongside black beans and rice – As a side dish, patacones fit beautifully into a larger spread — especially with beans, citrus-marinated slaw, or grilled protein.

• Sweet twist – Drizzle with honey and sea salt, or add cinnamon sugar for a snack that leans slightly dessert-y without being heavy.

You can serve them stacked, dipped, layered, or solo — and they’ll still deliver that satisfying crunch every time. Their adaptability is exactly why patacones show up in so many traditional Latin American recipes and why they’ve become a staple on my most reliable go-to menus.

Storage & Reheating Tips for Patacones

So you made a big batch (or maybe you doubled it — no judgment), and now you’ve got leftovers. Good news: patacones actually hold up better than most fried snacks, if you store and reheat them the right way.

I’ve tested them a few different ways — fridge, freezer, oven, even air fryer — and here’s exactly what keeps them crisp and flavorful the next day (without turning into oily cardboard).

How to Store Patacones Without Losing Texture

• Let them cool completely before storing — this helps prevent steam from making them soggy.

• Place in an airtight container with paper towels between the layers.

• Store in the fridge for up to 2 days. Beyond that, they start to soften and lose their crunch.

• Avoid sealing them while they’re still warm — trapped steam = limp patacones.

How to Reheat Patacones (Crispy Again, No Microwave Mush)

• Air fryer: 350°F for 3–4 minutes. This is my favorite method — quick, even, and gives that fresh-fried texture.

• Oven or toaster oven: Preheat to 375°F and reheat on a wire rack for 5–6 minutes until hot and golden again.

• Avoid microwaving unless you’re okay with soft plantains — it kills the crunch completely.

Can You Freeze Patacones?

You can, but they won’t be the same. The texture takes a hit after thawing, and they’re more likely to taste oily or dense. If you freeze them, layer with parchment paper, seal tightly, and reheat in the oven (never the microwave).

Pro Tip: If you know ahead of time that you’ll want leftovers, stop after the first fry. Store the softened slices in the fridge, then smash and fry them fresh when you’re ready to eat. That way, you always get that just-fried crisp — even on day two.

FAQs

What is the difference between patacones and tostones?

There’s no difference in the recipe — patacones and tostones are regional names for the same twice‑fried green plantain dish. “Patacones” is common in Costa Rica, Colombia, and Ecuador; “tostones” is used in the Caribbean.

Do I have to use green plantains?

Yes! Green (unripe) plantains are essential — they’re firm and starchy. Ripe plantains turn soft and sweet, yielding a different dish altogether (plátanos maduros).

What kind of oil should I use?

Use a neutral oil with a high smoke point—like canola, vegetable, or peanut oil—so your patacones get crispy without tasting greasy.

Why do I fry them twice?

The double‑fry method softens first, then crisps second. That two‑stage fry is what gives patacones their iconic golden outer crunch and tender interior.

How thick should I slice and smash them?

Slice about 1″ thick, then flatten them to roughly ¼” thickness before the final fry. Uniform thickness helps them crisp evenly without breaking.

What’s the ideal oil temperature?

Heat to medium‑high (around 350 °F). Not smoking—but hot enough that the plantains sizzle when they hit the oil. Overheated oil burns; too cool and they absorb oil.

Can I make patacones ahead of time?

Yes — fry them through the first stage, cool, and refrigerate. Smash and fry fresh when needed so they stay crispy. Freezing is possible but not recommended—the texture suffers.

How do I keep patacones from getting soggy?

Let them cool fully before storing. Use a paper‑towel lined airtight container, and don’t seal hot ones — that traps moisture and ruins the crunch.

How should I reheat leftovers?

Best in an air fryer (350 °F for 3–4 mins) or an oven (375 °F for 5–6 mins) on a rack. Avoid microwaving—it makes them gummy fast.

What are good dips and toppings?

Classic options include garlic mojo, chimichurri, guacamole, shredded meat, or queso fresco. In Costa Rica, you often see patacones served with black bean paste or ceviche.

Final Thoughts

There’s something kind of magical about taking a humble green plantain and turning it into something this good. Crispy, salty, golden — patacones check all the boxes for comfort food, and they do it with barely any fuss.

What I love most is how adaptable they are. Dress them up with sauces and toppings, or just serve them hot with a little sea salt and lime. Either way, they bring that table‑quieting crunch that makes everyone pause and go, “Wait… what are these?” That’s when you know you’ve nailed it.

If this was your first time making patacones, I hope you bookmark it — and if it wasn’t, I hope this version made it even easier. And hey, if you’re into simple, flavor-packed recipes like this, don’t miss my Costa Rican easy recipes — they’re full of bold flavor, low effort, and stress-free cooking.

So go ahead — heat the oil, grab those plantains, and let something crispy and golden hit the pan. You’ll be hooked.

– Chef Eric