Patacones
A Colombian favorite, green plantain slices twice-fried and smashed flat, crisp and savory with hogao sauce.
✍️ Veg.Pub EditorialPublished 2026-05-15👁 49 views
Calories
320
kcal
Servings
3
Prep time
30
min
Diet
vegan
🧺 Ingredients
- Green plantains3 · Swap: unripe cooking bananas
- Vegetable oilfor frying
- Sea saltto taste
- Garlic2 cloves (smashed)
- Tomatoes2 (for hogao sauce)
- Onion1 (for hogao sauce)
- Scallions2 (for hogao sauce)
👩🍳 Steps
- 1Peel the green plantains and cut into segments about 3cm thick.
- 2In medium-hot oil, fry the plantain segments for 3-4 minutes until slightly soft and set, then remove.
- 3Flatten each piece into a disc using a flat tool or the bottom of a cup.
- 4Return the flattened plantains to the oil and fry again until golden and crisp on both sides, then drain and sprinkle with sea salt.
- 5Saute the onion, tomato, scallion and garlic into a soft hogao sauce and serve alongside for dipping.
📊 Nutrition
| Protein | 3g |
| Iron | 1mg |
| Calcium | 20mg |
| Fiber | 5g |
Introduction
Patacones (also tostones) are a national snack of Colombia and the Caribbean coast, made by twice-frying and smashing unripe green plantains. Golden and crisp outside, soft and lightly salted within, dipped in tomato-onion hogao sauce, a classic side and street food.
Wellness Benefits
- Plantain is neutral in nature, strengthening the spleen and easing the intestines; rich in potassium and resistant starch to support the gut and steady blood pressure.
- The tomato and onion in hogao are refreshing and appetizing, cutting the grease for a more balanced plate.
Nutrition Highlights
- Plantain supplies abundant potassium and fiber, a naturally gluten-free energy source.
- Resistant starch feeds gut bacteria and boosts satiety.
Tips
- Use firm green, unripe plantains; yellow ripe ones turn too sweet and won't crisp.
- The first fry sets the shape and the second crisps and colors, key to the crisp-outside, soft-inside texture.
Author: Veg.Pub Editorial
Source: 改编自各国传统素食 · License: 原创改编
