Colombian
⭐ Highly Rated
25 minmedium
ColombianAppetizer
Recipe Story
origins & traditionsPatacones, also known as tostones in other Latin American countries, are a beloved Colombian staple made from green plantains that are fried, flattened, and fried again until perfectly crispy. Topped with hogao, a traditional Colombian creole sauce made with tomatoes, onions, garlic, and cilantro, these golden discs become an irresistible appetizer. The contrast between the crunchy exterior and soft interior of the plantain, combined with the bright, savory hogao, creates a flavor experience that captures the essence of Colombian coastal cuisine. Traditionally served at gatherings, celebrations, or as a casual street food snack, patacones are versatile enough to accompany almost any meal or stand alone as a satisfying appetizer. The key to perfect patacones is using firm green plantains and ensuring the oil is at the right temperature for both frying stages.
Instructions
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Peel the green plantains by cutting off both ends and making a lengthwise slit through the skin. Remove the peel completely.
Cut each plantain into 1.5-inch thick diagonal slices.
Heat vegetable oil in a large skillet over medium-high heat to 350°F.
Fry the plantain slices for 3-4 minutes on each side until they begin to soften and turn light golden. Remove and drain on paper towels.
While plantains cool slightly, prepare the hogao: heat olive oil in a saucepan over medium heat.
Add diced onions and cook for 3-4 minutes until softened.
Add minced garlic and cook for 1 minute until fragrant.
Add diced tomatoes, cumin, salt, and black pepper. Cook for 8-10 minutes, stirring occasionally, until the sauce thickens.
Stir in chopped cilantro and remove from heat.
Using a flat-bottomed plate or tostonera, flatten each fried plantain slice to about 1/4-inch thickness.
Return oil to 375°F and fry the flattened plantains again for 2-3 minutes per side until golden brown and crispy.
Drain on paper towels and sprinkle with salt immediately.
Arrange patacones on a serving platter and top each with a spoonful of warm hogao.
Garnish with additional cilantro if desired and serve immediately while hot and crispy.
Patacones con Hogao
4.5 (31)
Crispy twice-fried green plantain rounds topped with a savory Colombian tomato-onion sauce. These golden patacones are perfect as an appetizer or snack, combining crunchy texture with fresh, aromatic flavors.
medium
35 min
6 servings
Ingredients
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Main Ingredients
- 3 pieces plantain, green and firm, peeled
- 1 cups vegetable-oil, for frying
Hogao Sauce
- 3 pieces tomatoes, diced
- 1 pieces onions, finely diced
- 3 cloves garlic, minced
- 2 tablespoons olive-oil
- 3 tablespoons cilantro, chopped
- 1/2 teaspoons cumin, ground
Seasonings
- 1 teaspoons salt
- 1/2 teaspoons black-pepper, ground
Chef Tips
expert advice•For the crispiest patacones, make sure your plantains are very green and firm - yellow or ripe plantains will become too soft.
•The double-frying technique is essential: the first fry cooks the plantain through, while the second fry creates that signature crispy exterior.
•If you don't have a tostonera, use a flat-bottomed glass or plate wrapped in plastic wrap to flatten the plantains.
•The hogao can be made ahead and refrigerated for up to 3 days - just reheat before serving.
•For variations, try adding diced bell peppers to the hogao for extra color and sweetness, or top the patacones with shredded cheese, avocado slices, or a dollop of sour cream.
•If the plantains are difficult to peel, soak them in warm water for 5-10 minutes first.
•Maintain consistent oil temperature between fryings for best results - too cool and they'll be greasy, too hot and they'll burn.
