Costa Rican
⭐ Highly Rated
35 minmedium
Costa RicanAppetizer
Recipe Story
origins & traditionsPatacones are a quintessential Costa Rican appetizer featuring green plantains that are sliced, fried until tender, flattened, and fried again until perfectly crispy. The result is a crunchy yet tender disc with a slightly salty flavor that pairs beautifully with the creamy, seasoned black bean dip. This traditional snack is found everywhere from beachside sodas to family gatherings. The black bean dip is enhanced with onions, garlic, and cilantro, creating a protein-rich accompaniment that complements the starchy plantains. The contrast between the hot, crispy patacones and the smooth, savory bean dip makes this dish irresistible. Often served as a casual appetizer or snack, patacones represent the heart of Costa Rican comfort food and hospitality.
Instructions
step by step0/12 done
Peel the green plantains and cut them into 1-inch thick rounds.
Heat vegetable oil in a large skillet over medium-high heat to 350°F.
Fry the plantain rounds for 3-4 minutes per side until tender but not browned. Remove and drain on paper towels.
While still warm, place each round between two pieces of parchment paper and flatten to about 1/4-inch thickness using a tostonera or the bottom of a heavy glass.
Return oil to 375°F and fry the flattened plantains again for 2-3 minutes per side until golden and crispy.
Drain on paper towels and season immediately with salt.
For the black bean dip, heat olive oil in a saucepan over medium heat.
Sauté diced onions and minced garlic until fragrant and translucent, about 3 minutes.
Add black beans with their liquid, cumin, and a pinch of salt. Simmer for 5 minutes.
Mash the beans partially with a potato masher or blend half for a creamy texture.
Stir in chopped cilantro and lime juice. Adjust seasoning to taste.
Serve patacones warm with the black bean dip on the side.
Patacones with Black Bean Dip
4.3 (34)
Crispy twice-fried green plantain slices served with a savory Costa Rican black bean dip. These golden patacones are a beloved street food snack throughout Central America, perfect for any gathering.
medium
35 min
6 servings
Ingredients
0 of 10 checked
Patacones
- 3 pieces plantain, green and firm
- 1/2 cups vegetable-oil, for frying
- 1 teaspoons salt
Black Bean Dip
- 2 cups black-beans, cooked with liquid
- 1/2 pieces onions, diced
- 3 cloves garlic, minced
- 2 tablespoons olive-oil
- 1 teaspoons cumin, ground
- 3 tablespoons cilantro, chopped
- 1 pieces lime, juiced
Chef Tips
expert advice•Choose plantains that are very green and firm for the best texture.
•If they have started to yellow, they will be too sweet and soft.
•The double-frying technique is essential - the first fry cooks them through while the second creates that signature crunch.
•Make sure your oil temperature is correct; too cool and they will be greasy, too hot and they will burn.
•You can prepare the flattened plantains a few hours ahead and do the second fry just before serving.
•For extra flavor, add a sprinkle of garlic powder or paprika to the hot patacones.
•The black bean dip can be made up to 2 days in advance and gently reheated.
•For a spicier version, add diced jalapeño to the bean dip or serve with Costa Rican Lizano sauce on the side.
