Recipe details
Snacks & Appetizers
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Patacones with Guacamole
30min
4 servings
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These crispy Patacones (also known as Tostones) feature twice-fried green plantains that are smashed into golden discs with a perfectly crunchy exterior and tender interior. Served with creamy guacamole and a bright tomato-onion salad, this traditional Caribbean dish makes a delicious appetizer, side dish, or snack. The neutral, starchy flavor of the plantains provides the perfect canvas for the vibrant, fresh toppings. Easy to prepare yet impressive to serve, these patacones deliver authentic Latin American flavor with simple ingredients and straightforward preparation.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
8 g
16 g
Allergen Content
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Ingredients
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Steps
Read instructions and get ready to cook
Prepare the Plantains
Cut the ends off the green plantains. Make a shallow slit along the length of each plantain and peel off the skin. Cut each plantain into 1-inch thick rounds.
First Fry
Heat vegetable oil in a deep skillet to 350°F (175°C). Fry plantain rounds for 3-4 minutes until they turn light golden but are still soft. Remove and drain on paper towels.
Flatten the Plantains
Using a tostonera (plantain press) or the bottom of a glass, flatten each fried plantain round to about 1/4-inch thickness.
Second Fry
Return the flattened plantains to the hot oil and fry for another 3 minutes until golden and crispy. Remove and drain on paper towels.
Season Patacones
While still hot, sprinkle patacones with salt.
Prepare the Guacamole
Cut avocados in half, remove pits, and scoop flesh into a bowl. Mash with a fork to desired consistency.
Season the Guacamole
Mince garlic and add to the mashed avocado along with lime juice, salt, and pepper. Mix well.
Prepare Tomato-Onion Salad
Dice tomatoes and finely chop red onion. Combine in a bowl.
Season the Salad
Add chopped cilantro, remaining lime juice, salt, and pepper to the tomato-onion mixture. Toss to combine.
Arrange for Serving
Place patacones on a serving plate with bowls of guacamole and tomato-onion salad alongside.
Serve
Serve immediately while patacones are still warm and crispy.
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