Patacones, double fried green plantains
Prep time
Cook time
Total time
1 plantain is about 5 patacones
Recipe type: Snack
Cuisine: Ecuadorian
Serves: 5
  • 1 green plantain per person
  • salt
  • oil for frying
  1. Peel the plantains. If you having trouble peeling them, use a knife to make a few cuts lengthwise in the peel to make it easier.
  2. Cut each plantain into 4-6 slices, they should be around 4 cm each.
  3. Heat the oil in a frying pan or deep fryer (180C). Use as much oil as is needed to cover the plantain pieces.
  4. Cook them until they are getting yellow, don't let them turn golden. If that's the case, your oil is too hot or you are cooking them too long. Usually I cook them for 2-3 minutes. Place them on paper towels to drain.
  5. Flatten or smash the plantains, when they are still warm, with the bottom of a glass or bottle (I like to use one of the Pilsener Beer bottles for this). Flatten them gentle, you don't want them too thin and broken into pieces.
  6. Fry the patacones for the second time in the hot oil (180) until the start to get a golden brown color. Don't bake them too long, 1-2 minutes per side should be enough. Remove from the oil and place on paper towels to drain.
  7. Sprinkle with some salt.
  8. Serve with grated cheese.
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