Loved throughout Central and South America, patacones are twice-fried green plantains. Similar to french fries or tater tots, patacones are often eaten with a touch of lime and a sprinkle of salt or with refried black beans or a sweet or spicy sauce. This crispy on the outside, soft on the inside treat makes for a great snack while hanging out with friends or can even be served as a side dish with a casado.

Every Costa Rican national has their own special way to prepare patacones and, no matter who you ask, you will find a recipe you love. While the recipes already may be many, ask around, experiment, and you are sure to cultivate one of your own! Here is one recipe, made with help from our own Costa Rican staff member Doña Carmen!

• Green Plantains (do not use yellow or yellow-green)
• Vegetable Oil
• Salt
• Lime

1. Using a knife, cut the ends off of the plantains. Then make a slit lengthwise down the plantain to remove the peel (cut into the peel of the plantain being careful not to penetrate the fruit itself).


2. Remove the peel.


3. Cut the plantains crosswise into 1-2 inch-long pieces.


4. Heat the vegetable oil in a frying pan. Use enough oil to submerge the plantain pieces halfway (about 1 inch of oil).


5. Gently place the plantain pieces in the hot oil. Fry them for about 5 minutes or until golden, then flip the pieces over to fry the other side for another 5 minutes.


6. When the plantains are fully fried and golden, remove them from the pan and place on a paper towel. (The paper towel will help absorb excess oil.)


7. If you have it, place the plantain between two sheets of wax paper. Then, flatten the fried plantain piece by gently smashing it with the bottom of a glass, flat spatula or frying pan.


8. Fry the plantain pieces again until both sides are golden brown.


9. Remove the plantains--now patacones--from the oil and place on a paper towel to drain.


10. Sprinkle with salt and serve with a lime.

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