Crispy Vegan Patacones (Fried Green Plantains) with Fresh Guacamole and Tomatoes
Double-frying creates golden discs that hold up to creamy spreads and fresh toppings.
Patacones—crisp, golden-fried discs of hearty green plantains—are a celebrated Latin American snack, especially beloved across Colombia, Venezuela, Ecuador, Costa Rica, and various Caribbean regions. Revered for their crunchy exterior and soft interior, these vegan fried green plantains provide an adaptable canvas for savory toppings and salsas. This article offers a comprehensive, step-by-step guide to preparing authentic patacones at home, complete with a vibrant guacamole and refreshing chopped tomatoes as toppings, all while maintaining a plant-based approach that preserves the traditional essence.
What Are Patacones?
Patacones, often called tostones in parts of the Caribbean, are made by double-frying green plantain slices. The plantains are initially cooked until soft, smashed into rounds, and fried again for maximum crunch. The result is a dish that’s crisp on the outside, slightly fluffy within, and perfect for topping with anything from guacamole to beans or salsa.
This preparation is a staple in Latin American cuisine, often served as a street food, appetizer, or complementary side dish. Their neutral, starchy base readily embraces a variety of vegan toppings, making them perfect for a plant-based table.
Why Use Green Plantains?
- Texture: Green plantains are starchy, not sweet, and hold their shape during frying. Their texture delivers the desired crunch after the second fry.
- Flavor: The savory flavor profile makes them an ideal substitute for chips or crackers, pairing easily with a broad range of dips and toppings.
- Tradition: Using unripe (green) plantains is critical for achieving authentic taste and texture, as ripe plantains become sweet and soft when cooked, resulting in a very different outcome.
Ingredients for Vegan Patacones with Guacamole and Tomatoes
For this recipe, only a handful of basic, whole-food ingredients are necessary. All components are naturally vegan, gluten-free, and easy to source.
- Green Plantains: Choose fruit that is firm, very green, and free from spots or yellowing.
- Neutral Frying Oil: Refined coconut oil, avocado oil, or vegetable oil work best for clean flavor and high smoke point.
- Kosher Salt: For seasoning the plantains immediately after frying.
- Guacamole: A fresh, chunky guacamole made with ripe avocados, red onion, jalapeño, cilantro, and lime juice.
- Tomatoes: Diced fresh tomatoes, ideally a firm variety like Roma or grape, to scatter over the guacamole.
- Other Topping Options (optional): Shredded red cabbage, pickled onions, or black beans for extra texture and nutrition.
Step-by-Step Guide: How to Make Crispy Vegan Patacones
1. Select and Prep the Plantains
- Choosing the Plantains: Select plantains that are bright green, very firm, and unblemished. These will slice cleanly and fry crisply.
- Peeling: Cut both ends off each plantain. With a sharp paring knife, make a lengthwise slit along the ridges of the peel, being careful not to go too deep. Use your fingers to pry the peel away, working slowly to avoid squashing the starchy flesh.
2. Slice and First-Fry
- Slicing: Cut each peeled plantain into rounds or diagonal slices about 1 to 1.5 inches thick. Consistent thickness ensures even cooking.
- First Fry: Heat 1.5 to 2 inches of neutral oil in a heavy-bottomed pan to 325°F (165°C). Carefully add the plantain slices in batches, avoiding overcrowding. Fry until they are pale golden and just tender when pierced with a knife, typically 3-5 minutes per batch.
- Drain: Transfer the cooked plantains to a paper towel-lined tray or cooling rack. Let them sit briefly to cool just enough for handling.
3. Smash the Plantains
- Pressing Technique: Place each cooked plantain slice between two sheets of parchment paper or wax paper.
- Flatten: Use a heavy object such as a small cast iron skillet, tortilla press, meat mallet, or even a sturdy mug to gently press the plantain into a patty roughly 1/4-inch thick.
- Tip: Don’t press too thin—otherwise the patacones may crack or break during the second fry.
4. Second Fry: Achieve Maximum Crispness
- Increase Oil Temperature: Raise the temperature of the oil to 350°F (177°C).
- Fry Again: Slide the flattened plantain patties back into the hot oil, working in batches.
- Timing: Fry for 2–4 minutes, flipping once, until crisp and deep golden brown.
- Drain and Season: Remove to paper towels or a wire rack. Immediately sprinkle liberally with kosher salt.
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5. Make the Fresh Guacamole
- Mash ripe avocados in a bowl with fork until chunky-smooth.
- Add finely chopped red onion, jalapeño, fresh cilantro, and generous squeeze of fresh lime juice.
- Season guacamole to taste with salt and, if desired, a dash of ground cumin or chili powder.
6. Prepare Tomato Topping
- Dice fresh tomatoes into small pieces.
- Sprinkle with salt and let drain if very juicy. This step keeps your patacones from becoming soggy.
7. Assemble and Serve
- Layer: Spoon a heaping scoop of guacamole onto each patacón.
- Top: Scatter with diced tomatoes. Garnish with extra cilantro or pickled onions as desired.
- Serve Immediately: Patacones are best fresh, when the contrast between warm, crisp base and cool, creamy guac is most vivid.
Tips for Success
- Do not overcrowd the oil: Frying too many slices at once lowers oil temperature, resulting in soggy, greasy patacones.
- Control thickness: Uniformly thick slices and even smashing creates consistent frying and crispness.
- Salt while hot: Season immediately after the second fry so salt sticks well.
- Prep ahead: You can fry and smash the plantains up to a few hours before the second fry. Store at room temperature, loosely covered, then finish frying just before serving.
Variations and Add-Ons
| Variation | Description |
|---|---|
| Pickled Onions | Adds tang and color. Thin-slice red onion, marinate in lime juice and salt for 10 minutes. |
| Mango Salsa | A sweet, spicy salsa of diced mango, cilantro, and chili. Pairs well with creamy guac. |
| Black Beans | Top with seasoned black beans for a heartier snack or meal. |
| Shredded Cabbage | For texture and extra crunch. |
| Hot Sauce | Add a few drops for heat. Try a tangy Latin-style vinegar-based hot sauce. |
The Story and Cultural Heritage of Patacones
Patacones are more than a snack—they are a shared symbol of conviviality, resourcefulness, and the rich agricultural traditions of Latin America. Green plantains thrive in tropical climates, flourishing as a staple crop. Across many countries, patacones (or tostones) are served at family gatherings, market stalls, or paired with other foods as part of a larger meal.
Though they’re simple, patacones’ appeal lies in both their texture and their versatility. Customization is part of their charm: you can find them topped with everything from vegan ceviche in Ecuador to garlicky dips or even shaped into small cups to hold beans, salsas, or vegetables.
Nutrition Highlights
- Whole Plant-Based: Patacones made from just plantains, oil, and salt are naturally gluten-free, grain-free, and vegan.
- Dietary Fiber: Green plantains provide resistant starch and fiber, supporting digestion and satiety.
- Healthy Fats: Using minimally processed oil like avocado oil adds healthy monounsaturated fats.
- Vitamins: Serve with guacamole and tomatoes for extra vitamins C, E, and potassium.
Note: Like any fried snack, patacones are best enjoyed as an occasional treat and balanced with a nutrient-dense diet.
Serving Suggestions
- Serve as a party appetizer, arranging patacones on a platter with bowls of guacamole, salsa, and toppings for guests to mix and match.
- Pair with vegan chili, stews, or soups as a flavorful, crunchy side.
- Enjoy as a light vegan lunch—just pile on extra toppings for a more substantial meal.
- Pack in lunchboxes or picnic baskets, keeping plantains and guac separate until it’s time to eat.
Frequently Asked Questions (FAQ)
What’s the difference between patacones and tostones?
Patacones and tostones refer to the same technique of double-fried green plantains; the main distinction is regional language: “patacones” is used in places like Colombia and Ecuador, while “tostones” is more common in Puerto Rico, Cuba, and the Dominican Republic.
Can I use ripe (yellow) plantains?
No, this dish uses unripe, green plantains for a starchy texture and savory taste. Ripe plantains will yield a sweet, mushy result more suited to desserts.
Is there a way to make patacones without deep frying?
While frying creates classic flavor and texture, you can lightly oil and bake or air-fry the smashed plantains at 425°F (220°C) until crisp as a lighter alternative. The result will be less rich but still pleasantly crunchy.
How do I keep patacones crisp before serving?
Arrange fried patacones in a single layer on a wire rack in a low oven (200°F/90°C) for up to 30 minutes to preserve their crunch if making ahead.
Can these be made ahead?
You can fry and smash the plantains hours ahead—just refrigerate in an airtight container. Re-fry right before serving to restore crispness. Guacamole is best made close to serving time to prevent browning.
Recipe Card: Vegan Patacones with Guacamole and Tomatoes
- Yield: Serves 4–6 as an appetizer (makes about 16 patacones)
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
Ingredients
- 3 large green plantains
- 2-3 cups neutral oil (coconut, avocado, or vegetable oil)
- Kosher or sea salt
- 2 ripe avocados
- 1 small red onion, finely chopped
- 1 jalapeño, deseeded and chopped
- Handful cilantro, roughly chopped
- 1–2 limes, juiced
- 1–2 medium tomatoes, seeded and diced
Instructions
- Cut ends off plantains, peel, and slice into 1–1.5 inch rounds.
- Heat oil in a deep, heavy pan to 325°F. Fry plantains in batches until just tender, about 3–5 minutes. Remove and drain.
- Place fried plantains between sheets of parchment; gently flatten each to a 1/4-inch patty.
- Raise oil to 350°F. Fry the patties until deeply golden and crisp, 2–4 minutes per batch. Drain on paper towels and sprinkle with salt.
- For guacamole, scoop out avocado flesh and mash with onion, jalapeño, cilantro, lime juice, and salt.
- Top each patacón with guacamole and diced tomatoes. Serve immediately.
Final Notes: Plant-Based Comfort with a Latino Accent
This take on patacones merges culinary authenticity with the richness of plant-based eating. Their irresistible crunch, paired with creamy guacamole and juicy tomatoes, makes for a snack or starter that’s as nutritious as it is comforting. With accessible ingredients and straightforward preparation, patacones offer an invitation to explore one of Latin America’s favorite traditions—now made entirely vegan.
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