11 Crispy Patacones Recipes That Add Irresistible Crunch

When it comes to the ultimate crunchy snack, patacones are at the top of my list. These crispy plantain treats are so versatile, and I enjoy trying out different toppings. From savory pulled pork to a sweet touch with Nutella, there’s a patacón for everyone. If you’re looking to boost your culinary skills with these tasty bites, stay tuned for some delectable recipes that are sure to impress!

Classic Patacones With Garlic Sauce

Patacones, also known as tostones, are a beloved dish throughout Latin America and the Caribbean, particularly in countries like Colombia and Puerto Rico. These twice-fried green plantain slices are crispy on the outside and tender on the inside, making them the perfect accompaniment to a variety of meals or a delightful snack on their own.

When served with a garlicky dipping sauce, they become an irresistible treat that’s bursting with flavor. Making classic patacones is a straightforward process that can easily be done at home. The key to achieving that perfect crunch is to fry them twice—first to soften the plantains and again to get them golden and crispy. The garlic sauce adds an extra layer of deliciousness, enhancing the natural flavors of the plantains.

Whether you’re hosting a gathering or simply indulging in a comforting dish, patacones are sure to impress.

Ingredients (Serves 4-6):

• 3 green plantains
• 4 cups vegetable oil (for frying)
• Salt (to taste)
• 3 cloves garlic, minced
• 1/4 cup mayonnaise
• 1 tablespoon lime juice
• 1/2 teaspoon black pepper

Cooking Instructions:

1. Prepare the Plantains: Start by peeling the green plantains. Cut off the ends and make vertical slits along the skin to help remove it. Once peeled, cut the plantains into 1-inch thick slices.
2. First Fry: In a large skillet, heat the vegetable oil over medium-high heat. Once the oil is hot (about 350°F or 175°C), carefully add the plantain slices. Fry them for about 3-4 minutes until they’re lightly golden but not fully crispy. Remove them from the oil and place them on a paper towel to drain excess oil.
3. Smash the Plantains: Using the bottom of a flat plate or a tostonera (a plantain press), gently flatten each fried plantain slice to about 1/2-inch thick. Be careful not to smash them too thin.
4. Second Fry: Return the flattened plantains to the hot oil and fry them again for about 3-4 minutes on each side, or until they become a deep golden brown and crispy. Remove them from the oil and place them back on paper towels to drain.
5. Make the Garlic Sauce: In a small bowl, combine the minced garlic, mayonnaise, lime juice, and black pepper. Mix well until smooth and adjust seasoning as needed.
6. Serve: Sprinkle the fried patacones with salt immediately after frying. Serve them hot with the garlic sauce on the side for dipping.

Extra Tips:

For the best results, choose firm green plantains that aren’t overly ripe. Make sure the oil is sufficiently hot before frying to prevent the plantains from becoming greasy.

You can also experiment with different dipping sauces, such as a spicy aioli or a tangy salsa, to add variety to your patacones experience. Enjoy your crispy patacones as a side dish, or top them with pulled pork or avocado for a heartier meal!

Patacones Topped With Black Beans and Avocado

Crispy patacones, also known as tostones, are a delicious and versatile dish made from green plantains. This delightful recipe takes the classic patacones to the next level by topping them with savory black beans and creamy avocado, creating a flavorful and satisfying meal or appetizer. The combination of crispy fried plantains, hearty black beans, and fresh avocado brings a unique texture and flavor that’s certain to impress your family and friends.

Making crispy patacones topped with black beans and avocado is a straightforward process that requires minimal ingredients and preparation. This dish is perfect for sharing, making it an ideal option for gatherings or family dinners. With a little patience and the right techniques, you’ll have a beautifully presented dish that’s as enjoyable to eat as it’s to make.

Ingredients (Serves 4-6)

• 2 large green plantains
• Vegetable oil (for frying)
• 1 can (15 oz) black beans, drained and rinsed
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 ripe avocado, diced
• 1 tablespoon lime juice
• Fresh cilantro, chopped (for garnish)

Cooking Instructions

1. Prepare the Plantains: Start by peeling the green plantains. Cut each plantain into 1-inch thick slices. It’s best to make a shallow cut along the length of the plantain and then pry it open. Once peeled, slice the plantains into chunks.
2. Fry the Plantains: In a large skillet, heat about 1 inch of vegetable oil over medium heat. Once the oil is hot, add the plantain slices in batches, making sure not to overcrowd the pan. Fry the plantains for about 3-4 minutes on each side, until they’re golden and slightly soft. Remove them from the oil and place them on a paper towel to drain excess oil.
3. Flatten the Plantains: Once the plantains have cooled slightly, use the bottom of a sturdy glass or a tostonera (a plantain press) to flatten each piece to about ½ inch thick.
4. Second Frying: Return the flattened plantains to the hot oil and fry them again for about 2-3 minutes per side, or until they’re crispy and golden brown. Once cooked, place them on a paper towel to drain any excess oil, and sprinkle with a pinch of salt.
5. Prepare the Black Beans: In a small saucepan over medium heat, combine the drained black beans, cumin, garlic powder, salt, and pepper. Heat the mixture while stirring occasionally until warmed through, about 5 minutes.
6. Assemble the Patacones: On each crispy patacón, spoon a generous amount of the seasoned black beans. Top with diced avocado and drizzle with lime juice. Garnish with chopped cilantro for added freshness.
7. Serve: Arrange the assembled patacones on a serving platter and enjoy immediately while they’re still warm and crispy.

Extra Tips

To achieve the crispiest patacones, make sure that your oil is at the right temperature before frying—too cool oil will result in soggy plantains. Use a thermometer to check that the oil is around 350°F (175°C).

Additionally, you can customize the toppings with other ingredients such as diced tomatoes, jalapeños, or feta cheese for added flavor. If you have leftover patacones, reheat them in an oven or air fryer to regain their crispiness. Enjoy your cooking!

Spicy Shrimp Patacones

Spicy Shrimp Patacones are a delicious and vibrant dish that combines the crispy texture of fried green plantains with succulent shrimp sautéed in a zesty and spicy sauce. Originating from Latin American cuisine, patacones are a popular way to enjoy fried green plantains, and when topped with flavorful shrimp, they become a perfect appetizer or main course for any gathering.

The combination of crunchy, salty, and spicy elements makes this dish an irresistible treat for seafood lovers and a great way to spice up your mealtime.

To prepare Spicy Shrimp Patacones, you’ll need to master the art of frying plantains to achieve the ideal crispiness. The shrimp are marinated in a blend of spices, garlic, and lime juice to infuse them with flavor. This recipe caters to 4-6 people, making it perfect for a family dinner or a small gathering with friends. Serve these delectable patacones with a side of avocado or a fresh salad to balance out the flavors.

Ingredients (Serves 4-6):

• 4 green plantains
• 1 lb shrimp, peeled and deveined
• 3 cloves garlic, minced
• 1 teaspoon paprika
• 1 teaspoon cayenne pepper (adjust to taste)
• 1 teaspoon ground cumin
• 1 tablespoon lime juice
• Salt and pepper to taste
• Vegetable oil for frying
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Cooking Instructions:

1. Prepare the Plantains: Start by peeling the green plantains. Cut them into 1-inch thick slices. In a large pot, heat vegetable oil over medium heat. Once hot, carefully add the plantain slices and fry them for about 4-5 minutes until they turn golden yellow but not brown. Remove them from the oil and drain on paper towels.
2. Smash the Plantains: Using a flat surface or a plate, gently flatten each fried plantain slice with the palm of your hand or a heavy object until they’re about ½ inch thick. Be careful not to break them apart.
3. Fry the Plantains Again: Return the flattened plantains to the hot oil and fry them for an additional 3-4 minutes, or until they’re crispy and golden brown. Remove them from the oil and place them on paper towels to absorb excess oil. Season with salt to taste.
4. Marinate the Shrimp: While the plantains are frying, prepare the shrimp. In a mixing bowl, combine the minced garlic, paprika, cayenne pepper, cumin, lime juice, salt, and pepper. Add the shrimp to the bowl and toss until they’re well coated. Let them marinate for about 10-15 minutes.
5. Cook the Shrimp: In a skillet over medium-high heat, add a tablespoon of oil. Once hot, add the marinated shrimp and sauté for about 3-4 minutes, or until the shrimp are cooked through and pink. Be careful not to overcook them.
6. Assemble the Dish: Place the crispy patacones on a serving platter. Top each patacón generously with the sautéed shrimp. Garnish with chopped cilantro and serve with lime wedges on the side.

Extra Tips:

For an added kick, consider mixing in some diced jalapeños or chili flakes into the shrimp marinade. Additionally, you can experiment with different toppings, such as avocado slices or a drizzle of garlic sauce, to elevate the dish further.

Remember to keep an eye on the plantains while frying; they can quickly go from perfectly golden to overly browned. Enjoy your Spicy Shrimp Patacones as a delightful treat that’s sure to impress!

Patacones With Pulled Pork and Coleslaw

Crispy Patacones, also known as Tostones, are twice-fried green plantains that are a popular snack or side dish in many Latin American countries. When combined with succulent pulled pork and a revitalizing coleslaw, they transform into a deliciously satisfying meal that’s perfect for gatherings or a cozy family dinner.

The contrasting textures and flavors of the crunchy patacones, tender pork, and crunchy slaw make this dish a hit among food lovers.

Making Patacones with Pulled Pork and Coleslaw is a fun and rewarding cooking experience. The key to achieving perfectly crispy patacones lies in the frying technique, while the pulled pork can be made ahead of time for convenience. The coleslaw adds a zesty crunch that balances the richness of the pork.

Follow this recipe to create a delightful dish that’s sure to impress your family and friends.

Ingredients (serving size: 4-6 people)

• 3 green plantains
• Vegetable oil (for frying)
• Salt (to taste)
• 2 cups pulled pork (cooked)
• 1 cup coleslaw mix (cabbage and carrots)
• ½ cup mayonnaise
• 2 tablespoons apple cider vinegar
• 1 tablespoon sugar
• 1 teaspoon celery seeds
• Black pepper (to taste)

Cooking Instructions

1. Prepare the Plantains: Start by peeling the green plantains. Cut off both ends of each plantain and make a shallow slit along the length of the plantain. Carefully remove the peel by lifting it away from the flesh. Once peeled, cut the plantains into 1 to 1.5-inch thick slices.
2. Fry the Plantain Slices: In a deep skillet or frying pan, heat about 1 inch of vegetable oil over medium-high heat. Once the oil is hot, carefully add the plantain slices. Fry them for about 3-4 minutes on each side or until they’re lightly golden and cooked through. Remove them from the oil and drain on paper towels.
3. Smash the Plantains: Using the bottom of a flat plate or a plantain press, gently smash each fried plantain slice to about ½ inch thick. Be careful not to break them apart.
4. Fry Again for Crispiness: Return the smashed plantains to the hot oil and fry them again for about 2-3 minutes on each side until they’re golden brown and crispy. Remove them from the oil, sprinkle with salt, and set aside.
5. Prepare the Pulled Pork: If you haven’t already, prepare your pulled pork by cooking pork shoulder in a slow cooker or oven until it’s tender enough to shred. Season with your favorite spices and barbecue sauce for added flavor.
6. Make the Coleslaw: In a mixing bowl, combine the coleslaw mix, mayonnaise, apple cider vinegar, sugar, celery seeds, and black pepper. Toss until the slaw is evenly coated. Adjust seasoning to taste.
7. Assemble the Dish: To serve, place a crispy patacón on a plate, top it with a generous amount of pulled pork, and finish with a scoop of coleslaw. Repeat this for each serving.

Extra Tips

For an extra layer of flavor, consider marinating the pulled pork overnight before cooking it. You can also experiment with different spices in your coleslaw, such as adding a touch of Dijon mustard or a pinch of cayenne pepper for some heat.

If you prefer a lighter version, you can use Greek yogurt instead of mayonnaise in the coleslaw for a healthier twist. Enjoy your Crispy Patacones with Pulled Pork and Coleslaw!

Vegetarian Patacones With Roasted Vegetables

Vegetarian Patacones With Roasted Vegetables is a delightful dish that combines the crispy texture of fried green plantains with a medley of vibrant, roasted vegetables. This dish not only offers a satisfying crunch, but it also packs a nutritional punch, thanks to the inclusion of seasonal vegetables.

Perfect for a family meal or a gathering with friends, these patacones serve as a fantastic canvas for various toppings, making them versatile and fun to customize.

The beauty of this recipe lies in its simplicity and the variety of flavors it brings together. The roasted vegetables add depth and sweetness, harmonizing beautifully with the savory, crispy plantains.

Whether you’re a vegetarian or simply looking to incorporate more plant-based meals into your diet, these patacones are sure to impress your guests and satisfy your taste buds.

Ingredients (Serves 4-6):

• 4 green plantains
• 2 tablespoons olive oil
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 red onion, diced
• 1 cup cherry tomatoes, halved
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)
• Lime wedges for serving

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 400°F (200°C). This temperature is ideal for roasting the vegetables, allowing them to caramelize and develop a rich flavor while your plantains are being prepared.
2. Prepare the Vegetables: In a mixing bowl, combine the diced red bell pepper, zucchini, red onion, and cherry tomatoes. Drizzle them with olive oil, then sprinkle with garlic powder, smoked paprika, salt, and pepper. Toss everything together until all the vegetables are well-coated with the seasoning.
3. Roast the Vegetables: Spread the seasoned vegetables evenly on a baking sheet lined with parchment paper. Place them in the preheated oven and roast for about 20-25 minutes, or until they’re tender and slightly caramelized, stirring halfway through for even cooking.
4. Prepare the Plantains: While the vegetables are roasting, peel the green plantains and cut them into 1-inch thick slices. In a large skillet, heat enough oil over medium heat to cover the bottom of the pan. Once the oil is hot, carefully add the plantain slices and fry them for about 3-4 minutes on each side, until they’re golden and crispy.
5. Flatten the Plantains: After frying, remove the plantains from the skillet and place them on a paper towel to drain excess oil. Using a flat surface (like a cutting board), gently press down on each fried plantain slice to flatten them to about ½ inch thick.
6. Fry Again: Return the flattened plantains to the hot skillet and fry them again for 2-3 minutes on each side until they’re crispy and golden brown. Drain on paper towels once more to remove any excess oil.
7. Assemble the Dish: Once the vegetables are roasted and the plantains are crispy, arrange the patacones on a serving platter. Top each patacón with a generous portion of the roasted vegetables. Garnish with fresh cilantro and serve with lime wedges on the side.

Extra Tips:

For an added layer of flavor, consider adding some crumbled feta cheese or avocado slices on top of the roasted vegetables.

Additionally, you can experiment with different vegetable combinations based on your preferences or seasonal availability. If you’re looking for a spicier kick, a drizzle of hot sauce or a sprinkle of chili flakes can enhance the dish beautifully.

Finally, make sure to serve the patacones immediately after frying to maintain their crispy texture. Enjoy!

Patacones With Beef and Chimichurri

Crispy Patacones With Beef and Chimichurri is a delicious and vibrant dish that showcases the rich flavors of Latin American cuisine. Patacones, also known as tostones, are twice-fried green plantains that are crispy on the outside and tender on the inside. When paired with flavorful beef and a zesty chimichurri sauce, this dish becomes a delightful treat for any occasion.

Perfect for gatherings or a special family dinner, it’s bound to impress your guests while providing a satisfying meal.

The preparation of this dish is both simple and rewarding. The key to achieving perfectly crispy patacones lies in the frying technique, and the beef should be marinated well to enhance its flavors. The chimichurri sauce adds a fresh, herbaceous note that complements the richness of the beef, making every bite a burst of flavor.

With just a few ingredients and some easy steps, you can create a dish that feels both rustic and refined.

Ingredients (Serves 4-6)

• 3 large green plantains
• Vegetable oil (for frying)
• 1 lb flank steak
• 2 cloves garlic (minced)
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper (to taste)
• 1 cup fresh parsley (finely chopped)
• 1/2 cup olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon red pepper flakes (optional)
• 1/2 teaspoon oregano
• Juice of 1 lime

Cooking Instructions

1. Prepare the Plantains: Begin by peeling the green plantains. Cut each plantain into 1-inch thick slices. This thickness guarantees they fry evenly and have the right texture when flattened. You should have approximately 6-8 slices from each plantain.

2. Fry the Plantains: Heat a generous amount of vegetable oil in a large skillet over medium heat. Once the oil is hot, carefully add the plantain slices in batches. Fry them for about 3-4 minutes on each side until they’re golden and slightly soft but not fully cooked.

Remove them from the skillet and place the fried slices on paper towels to absorb excess oil.

3. Flatten the Plantains: Using a flat surface or the bottom of a cup, gently flatten each fried plantain slice to about 1/2 inch thick. Be careful not to press too hard; you want them to flatten but not break apart.

4. Fry Again: Return the flattened plantains to the hot oil and fry them again for about 2-3 minutes on each side until they’re crispy and golden brown. Once done, remove them from the oil and drain on paper towels. Sprinkle with salt while they’re still hot.

5. Marinate the Beef: In a bowl, combine minced garlic, cumin, paprika, salt, and pepper. Rub this mixture all over the flank steak, making sure it’s well coated. Cover and let it marinate for at least 30 minutes, allowing the flavors to penetrate the meat.

6. Cook the Beef: Heat a grill or skillet over medium-high heat. Once hot, add the marinated flank steak and cook for about 5-7 minutes on each side for medium-rare, or until it reaches your desired doneness.

Remove from heat and allow the meat to rest for a few minutes before slicing against the grain into thin strips.

7. Make the Chimichurri: In a bowl, mix the finely chopped parsley, olive oil, red wine vinegar, red pepper flakes (if using), oregano, and lime juice. Stir it well until combined. Adjust seasoning to taste with salt and pepper.

8. Assemble the Dish: To serve, place the crispy patacones on a large platter, topping each with the sliced flank steak. Drizzle generously with chimichurri sauce and serve immediately.

Extra Tips

For the best results, choose firm, green plantains that aren’t overly ripe, as this will guarantee a crispy texture. When frying, be cautious with the oil temperature; too hot will burn the plantains, while too cool will make them soggy.

If you’re looking for a spicier kick, feel free to add more red pepper flakes to the chimichurri or serve with hot sauce on the side. Finally, you can also customize the beef marinade to your liking, adding herbs such as thyme or rosemary for additional flavor.

Enjoy your cooking experience!

Patacones Topped With Fresh Salsa

Crispy patacones, also known as tostones, are a delightful Latin American snack made from green plantains. These twice-fried plantain slices are crispy on the outside and tender on the inside, making them the perfect base for a variety of toppings.

In this recipe, we’ll elevate the traditional patacones by topping them with a revitalizing and zesty fresh salsa. This combination not only adds vibrant flavors but also enhances the overall texture, creating a delicious appetizer or side dish that’s sure to impress your guests.

Making crispy patacones topped with fresh salsa is a straightforward process that requires a few simple ingredients. The key to achieving the perfect patacones lies in the frying technique, which gives them their signature crunch.

With the addition of fresh salsa, you’ll enjoy a burst of flavors from diced tomatoes, onions, cilantro, and lime juice, making this dish a must-try for any occasion. Get ready to indulge in a crispy, savory treat that captures the essence of Latin cuisine!

Ingredients (Serving Size: 4-6 people)

• 2 green plantains
• Vegetable oil (for frying)
• Salt (to taste)

For the Fresh Salsa:

• 2 medium tomatoes, diced
• 1 small red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 jalapeño, seeded and diced (optional)
• Juice of 1 lime
• Salt and pepper (to taste)

Cooking Instructions

1. Prepare the Plantains: Start by peeling the green plantains. To do this, cut off the ends of each plantain and make a shallow cut along the length of the plantain. Carefully remove the peel, making sure you don’t break the flesh inside. Slice the plantains into 1-inch thick pieces.

2. Fry the Plantains: Heat about 1-2 inches of vegetable oil in a deep skillet or frying pan over medium heat. Once the oil is hot, add the plantain slices in batches, making sure not to overcrowd the pan. Fry them for about 3-4 minutes or until they’re golden and slightly softened.

Remove them from the oil and place them on paper towels to drain excess oil.

3. Smash the Plantains: Using the bottom of a glass or a flat surface, gently press down on each fried plantain slice to flatten it to about 1/2 inch thick. Be careful not to break them apart.

4. Second Frying: Return the smashed plantains to the hot oil and fry them again for 2-3 minutes on each side until they’re crispy and golden brown. Remove them from the oil and place them on paper towels to drain. Sprinkle with salt while they’re still hot.

5. Make the Fresh Salsa: In a mixing bowl, combine the diced tomatoes, chopped red onion, cilantro, jalapeño (if using), lime juice, salt, and pepper. Mix well to combine all the ingredients and adjust the seasoning to taste.

6. Assemble the Dish: Once the patacones are crispy, arrange them on a serving platter. Top each patacón with a generous spoonful of the fresh salsa. Serve immediately while they’re still warm and crispy.

Extra Tips

For the best results, choose firm and green plantains, as ripe plantains will be too sweet and soft for this recipe.

When frying, maintain the oil temperature to make sure that the patacones cook evenly and achieve that perfect crunch. You can also experiment with different toppings, such as guacamole, shredded meat, or cheese, to customize the patacones to your liking.

Enjoy your culinary adventure!

Sweet Plantain and Cheese Patacones

Sweet Plantain and Cheese Patacones are a delightful twist on the traditional patacones, which are typically made from green plantains. By using ripe sweet plantains, you can create a dish that balances savory and sweet flavors perfectly. The combination of crispy fried plantains topped with melted cheese creates a mouthwatering treat that’s certain to please everyone at the table.

This dish isn’t only delicious but also easy to prepare, making it a great option for gatherings or a cozy family dinner.

To achieve that crispy texture, the sweet plantains need to be fried twice: first to soften them, and then again to achieve that golden-brown crunch. This method guarantees that each bite is both tender and crispy, complemented by the rich, gooey cheese. Serve your Sweet Plantain and Cheese Patacones with a side of salsa or guacamole for added flavor, and watch them disappear in no time!

Ingredients (Serves 4-6)

• 3 ripe sweet plantains
• 1 cup of shredded cheese (mozzarella or queso blanco)
• 2 cups of vegetable oil (for frying)
• Salt (to taste)
• Optional toppings: sour cream, avocado, or fresh cilantro

Cooking Instructions

1. Prepare the Plantains: Start by peeling the ripe sweet plantains. Use a knife to cut off both ends, then make a shallow lengthwise cut along the skin. This will make peeling easier. Once peeled, slice the plantains into 1-inch thick pieces.
2. First Fry: Heat the vegetable oil in a large skillet over medium heat. Once the oil is hot, carefully add the plantain slices in batches. Fry them for about 3-4 minutes on each side or until they’re golden and soft. Remove the fried plantains from the oil and place them on a paper towel-lined plate to drain excess oil.
3. Flatten the Plantains: After the plantains have cooled slightly, take a flat surface or a plantain press and gently flatten each piece to about half an inch thick. This will help achieve that crispy texture when fried a second time.
4. Second Fry: Return the flattened plantains to the hot oil in batches. Fry them for an additional 2-3 minutes on each side, or until they’re crispy and golden brown. Remove them from the oil and place them on a new paper towel-lined plate to drain any excess oil.
5. Add Cheese: While the plantains are still hot, sprinkle a generous amount of shredded cheese on top of each piece. Allow the heat from the plantains to melt the cheese slightly. If desired, you can place them in a warm oven for a few minutes to confirm the cheese melts thoroughly.
6. Serve: Season the Sweet Plantain and Cheese Patacones with a pinch of salt and serve hot. Add your choice of optional toppings like sour cream, avocado, or fresh cilantro for an extra burst of flavor.

Extra Tips

When selecting sweet plantains, look for ones that are yellow with some black spots, as they’ll be sweeter and ideal for this recipe.

If you want to enhance the flavor even further, consider adding spices such as garlic powder or paprika to the plantains before frying. Enjoy these Sweet Plantain and Cheese Patacones fresh out of the pan for the best texture, and don’t be afraid to experiment with different types of cheese to find your favorite combination!

Patacones With Chicken and Pesto

Crispy Patacones With Chicken and Pesto is a delightful dish that combines the crispy texture of fried green plantains with flavorful chicken tossed in a vibrant pesto sauce. This dish is perfect for a casual family dinner or a gathering with friends, offering a delicious twist on traditional Latin American cuisine.

The combination of crispy plantains and savory chicken creates a satisfying texture and flavor profile that’s bound to impress everyone at the table.

To make this dish, you’ll need ripe green plantains, which are the star ingredient for the patacones. The plantains are sliced and fried until golden and crispy, then topped with succulent chicken pieces coated in a homemade or store-bought pesto sauce. This recipe serves 4-6 people, making it an excellent choice for sharing or meal prepping for the week ahead.

Ingredients (Serves 4-6)

• 2 large green plantains
• Vegetable oil (for frying)
• 2 cups cooked chicken, shredded (rotisserie chicken works well)
• ½ cup pesto sauce (homemade or store-bought)
• ½ teaspoon salt
• ¼ teaspoon black pepper
• Fresh basil leaves (for garnish, optional)
• Grated Parmesan cheese (for garnish, optional)

Cooking Instructions

1. Prepare the Plantains: Start by peeling the green plantains. Cut them into 1-inch thick slices. This guarantees that they fry evenly and hold their shape when flattened.
2. Fry the Plantains: In a large skillet, heat about 1 inch of vegetable oil over medium heat. Once the oil is hot, carefully add the plantain slices in batches. Fry them for about 3-4 minutes on each side, or until they’re lightly golden and tender.
3. Flatten the Plantains: Remove the fried plantains from the oil and place them on a paper towel-lined plate to drain excess oil. Using a flat surface, like the bottom of a glass or a plate, gently press down on each slice to flatten them to about ½ inch thick.
4. Second Frying: Return the flattened plantains to the hot oil and fry again for 2-3 minutes on each side, until they’re crispy and golden brown. Remove them from the oil and place them on a paper towel-lined plate to absorb extra oil. Season with salt while they’re still hot.
5. Prepare the Chicken: In a medium bowl, combine the shredded chicken with the pesto sauce, salt, and pepper. Mix well until the chicken is fully coated with the pesto.
6. Assemble the Patacones: To serve, place the crispy patacones on a serving platter. Top each patacón with a generous spoonful of the pesto chicken mixture.
7. Garnish and Serve: Optionally, garnish the dish with fresh basil leaves and a sprinkle of grated Parmesan cheese. Serve immediately while the patacones are hot and crispy.

Extra Tips

For the best results, verify your oil is at the right temperature before frying the plantains—too hot and they may burn, too cool and they may become greasy.

Additionally, if you want to experiment with flavors, consider adding spices or herbs to your chicken mix. You can also customize the toppings by adding diced tomatoes, avocado slices, or even a drizzle of balsamic reduction for an extra layer of flavor.

Enjoy your Crispy Patacones With Chicken and Pesto!

Breakfast Patacones With Eggs and Bacon

Breakfast Patacones With Eggs and Bacon is a delightful twist on the traditional green plantain dish that combines crispy fried plantains with savory breakfast favorites. The plantains are sliced, fried to perfection, and then topped with fluffy scrambled eggs and crispy bacon. This dish is a perfect way to start your day, offering a satisfying blend of textures and flavors that will keep you energized for hours.

This recipe isn’t only delicious but also versatile, allowing you to customize it with your favorite toppings or additional ingredients. Whether you’re serving it for a weekend brunch or a hearty weekday breakfast, Breakfast Patacones With Eggs and Bacon is sure to impress your family and friends. With its vibrant colors and enticing aroma, this dish is as visually appealing as it’s delicious.

Ingredients (Serves 4-6)

• 4 green plantains
• 8 slices of bacon
• 6 large eggs
• Salt and pepper to taste
• 2 tablespoons of butter or olive oil
• Optional toppings: chopped cilantro, diced tomatoes, or avocado slices

Cooking Instructions

1. Prepare the Plantains: Start by peeling the green plantains. Cut them into 2-inch thick slices. This size will allow for even cooking and crispiness.
2. Fry the Plantains: Heat a large skillet over medium heat and add enough oil to cover the bottom of the pan. Once the oil is hot, gently place the plantain slices into the skillet. Fry them for about 3-4 minutes on each side, or until they’re golden and tender.
3. Smash the Plantains: After frying, remove the plantains from the skillet and place them on a cutting board. Use the bottom of a glass or a flat surface to gently smash each slice until they’re about ½ inch thick.
4. Second Fry: Return the smashed plantains to the skillet and fry them again for another 3-4 minutes on each side, or until they’re crispy and golden brown. Once done, transfer them to a paper towel-lined plate to absorb excess oil and season with salt.
5. Cook the Bacon: In a separate skillet, cook the bacon over medium heat until it’s crispy. Once cooked, remove the bacon and place it on a paper towel to drain excess grease. You can chop the bacon into smaller pieces if desired.
6. Scramble the Eggs: In the same skillet used for the bacon, lower the heat and add butter or olive oil. Crack the eggs into the skillet, season with salt and pepper, and scramble them until they’re cooked to your liking.
7. Assemble the Dish: To serve, place a few crispy plantains on each plate. Top them with scrambled eggs and sprinkle with bacon. Add any optional toppings if desired, such as chopped cilantro, diced tomatoes, or avocado slices.

Extra Tips

For the crispiest patacones, make sure to fry them twice as described in the instructions. This double frying technique guarantees a crunchy exterior while keeping the inside tender.

Additionally, feel free to experiment with different toppings or add in ingredients like cheese or salsa for a unique flavor profile. If you’re short on time, you can also prepare the bacon and eggs in advance and simply reheat them when ready to serve.

Enjoy your delicious Breakfast Patacones with Eggs and Bacon!

Dessert Patacones With Nutella and Strawberries

Crispy Patacones with Nutella and Strawberries is a delightful twist on the traditional savory patacones, transforming them into a sweet dessert that’s guaranteed to impress. Patacones, or tostones, are fried green plantains that are flattened and fried until crispy. By adding a sweet touch with Nutella and fresh strawberries, this dish becomes an irresistible dessert that can be enjoyed by both children and adults alike.

The combination of the warm, crunchy patacones with the rich hazelnut spread and juicy strawberries creates a flavor explosion that makes for an unforgettable treat. This dessert isn’t only simple to make but also a fun way to introduce a Latin American classic into your dessert repertoire.

Perfect for parties, family gatherings, or just a sweet treat at home, Crispy Patacones with Nutella and Strawberries are versatile enough to suit any occasion. With just a few ingredients, you can create a delicious dessert that will leave everyone asking for more.

Ingredients (Serves 4-6 people):

• 3 large green plantains
• Vegetable oil (for frying)
• 1 cup Nutella
• 1 cup fresh strawberries, sliced
• Powdered sugar (for dusting, optional)
• Mint leaves (for garnish, optional)

Cooking Instructions:

1. Prepare the Plantains: Begin by peeling the green plantains. To do this, cut off the ends and make a lengthwise incision through the skin. Use your fingers to carefully remove the peel from the plantain. Once peeled, cut each plantain into 1-inch thick slices.
2. Fry the Plantains: In a large skillet, heat about 1 inch of vegetable oil over medium-high heat. Once the oil is hot, carefully add the plantain slices in batches, making sure they aren’t crowded. Fry them for about 3-4 minutes on each side, or until they’re golden yellow but not browned. Remove them from the oil and drain on paper towels.
3. Flatten the Plantains: Using a flat surface like a cutting board or a flat-bottomed dish, gently press down on each fried plantain slice to flatten them to about half an inch thick.
4. Fry Again: Return the flattened plantains to the hot oil and fry for an additional 2-3 minutes on each side, or until they’re golden brown and crispy. Remove them from the oil and drain again on paper towels.
5. Assemble the Dessert: Once the patacones are crispy, spread a generous layer of Nutella on top of each one. Add the sliced strawberries on top of the Nutella, arranging them attractively.
6. Finish and Serve: Optionally, dust the assembled patacones with powdered sugar for a touch of sweetness and garnish with fresh mint leaves. Serve immediately while the patacones are still warm.

Extra Tips:

When making Crispy Patacones with Nutella and Strawberries, verify that the oil is at the right temperature for frying; if it’s too hot, the patacones may burn, and if it’s too cool, they’ll absorb excess oil and become greasy.

You can also experiment with other toppings, such as banana slices, whipped cream, or even a drizzle of chocolate sauce, to personalize your dessert. Enjoy the process and have fun with the presentation!