Patacones Fried Green Plantains Panam
Crisp, golden, and irresistibly satisfying, Patacones Fried Green Plantains are a beloved Panamanian street food that brings bold flavor and texture to your table. Made from unripe green plantains, this recipe transforms simple ingredients into a two-step frying process that guarantees perfectly crispy results every time. The plantains are first fried to soften, then smashed and fried again to achieve their signature crunch. A quick soak in garlic-infused water adds a subtle layer of flavor, while a sprinkle of sea salt enhances their natural savoriness. Serve these plantain delights warm with your favorite dipping sauces, like garlic mojito or spicy aioli, or use them as a base for creative toppings like avocado, cheese, or shredded beef. Whether enjoyed as a snack, side dish, or party appetizer, patacones are an authentic taste of Panama that’s sure to impress.
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Recipe Information
Ingredients
- 3 green plantains (unripe)
- 2 cups vegetable oil (for frying)
- 1 teaspoon sea salt
- 2 cups water (for soaking)
- 2 cloves garlic (optional, for soaking water)
Instructions
Using a sharp knife, cut off the ends of each plantain. Make a shallow lengthwise slit through the peel, being careful not to cut too deep into the flesh. Carefully remove the peel.
Slice the peeled plantains into 1-inch thick rounds.
If desired, prepare the soaking water by mixing 2 cups of water with a pinch of salt and crushed garlic for added flavor. Set aside.
In a large skillet or deep pan, heat the vegetable oil over medium heat until it reaches 350°F (175°C). If you don’t have a thermometer, test by adding a small piece of plantain—if it sizzles, the oil is ready.
Fry the plantain slices in batches for about 3-4 minutes per side, or until they turn light golden but are not fully crispy. Remove them from the oil and drain on a paper towel-lined plate.
While still warm, place each fried plantain slice between two pieces of parchment paper or wax paper. Using the bottom of a heavy glass or a flat object, gently press the slices until they are about 1/4 inch thick.
If you prepared soaking water, dip the smashed plantains briefly into it, then pat them dry with a clean kitchen towel or paper towel.
Return the flattened plantains to the oil and fry again for 2-3 minutes per side, or until they are crispy and deep golden brown. Remove and drain on fresh paper towels.
Sprinkle the patacones with sea salt while still hot.
Serve warm with your favorite dipping sauces, such as garlic mojito, spicy aioli, or salsa, or use them as a base for toppings like shredded beef, avocado, or cheese.
Nutrition Facts
Calories |
4612 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 474.3 g | 608% | |
| Saturated Fat | 68.0 g | 340% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2344 mg | 102% | |
| Total Carbohydrate | 145.6 g | 53% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 67.1 g | ||
| Protein | 6.2 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 24 mg | 2% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 2270 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
