What's the difference between patacones and tostones?

There is no difference other than the name. Some Latin American countries - such as Colombia, Ecuador, Costa Rica and Peru, call this dish patacones. Other countries, such as Puerto Rico, the Dominican Republic and Cuba, call them tostones.

Do I have to use green plantains to make patacones?

Yes. For patacones (or tostones), you need to use unripe plantains - the greener the better. The high starch level in unripe plantains will give you the desired crunchy texture. As plantains ripen their starch turns to sugar. If you fry ripe plantains you will get soft sweet caramelized maduros - still very delicious, but a whole different thing.

Patacones: Fried Green Plantains l Panning The Globe

Description

Crisp, savory patacones (fried green plantain chips) are easy to prepare and make a great appetizer to serve alongside guacamole and salsa for dipping.

Ingredients

Units Scale

Equipment: A small skillet (8-inches or so), cutting board or Tostonera (to smash the plantains)

1 green plantain, peeled and cut crosswise into 1/2-inch slices (discs)
2 cups cooking oil such as canola or avocado oil
Sea salt (such as Maldon) or kosher salt

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Instructions

Line a plate with a double layer of paper towels.
Heat oil in the skillet over medium heat. When the oil shimmers, carefully add the sliced plantains, let them fry for 3 minutes and transfer them to the paper-towel-lined plate. Leave the oil in the pan for the final step.
Lay two 12-15-inch pieces of plastic wrap - one on top of the other - on your kitchen counter. Place one fried plantain between the layers, centered. Holding a cutting board with both hands, place it over the plantain - centered - and press down firmly, to flatten the plantain to a thinness of about 1/8-inch. Open the top layer of plastic and then reach under the bottom layer of plastic to lift the plantain so you can gently remove it and transfer it to a plate. Repeat the process, one plantain at a time. This step can be done several hours ahead.
Just before serving, heat the oil over medium heat until shimmering. Fry the flattened plantains - a few at a time - for 3 minutes, flipping them over halfway through. Transfer to paper towels. Season with salt as soon as they come out of the pan. Serve immediately with dips or topping such as guacamole, salsa or ceviche.

Notes

To learn how to peel a green plantain, please refer to the step-by-step photos and instructions in the post.

Nutrition Information: The information shown is an estimate provided by an online nutrition calculator and is not a substitute for the advice of a professional nutritionist. This calculation assumes 10% of the oil used for frying is absorbed.

Prep Time: 20 minutes
Cook Time: 6 minutes
Category: snack or side dish
Method: Pan fry
Cuisine: Costa Rican