National Dish Peru: Patacones (Recipe)
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Say hello to Patacones, a crisp South American treat that turns humble green plantains into something irresistible. Fried once, flattened, then fried again, these golden rounds emerge with a wonderfully crunchy edge and a soft, savoury centre. Whether you serve them as a moreish snack or a satisfying side, they carry the sunny flavours of Peru straight to your table — simple to make, and impossible to stop eating.
About Patacones
Patacones, also known as Tostones, are a delicious and versatile treat from Peru and other parts of Latin America. They are made from plantains that are first fried, then pressed flat and fried a second time. This double cooking gives them their gloriously crisp texture. Patacones can be served as a side to countless dishes or simply enjoyed on their own as a snack, which makes them a firm favourite across the region.
Ingredients (serves 1–2)
- 2 large plantains
- Salt to taste
- Vegetable oil for frying
Shopping for the ingredients
The ingredients you need for patacones are easy to find in most supermarkets and at weekly markets. Look for firm, green plantains, as these give the perfect starchy texture for the dish rather than the sweetness of ripe ones. Vegetable oil is needed for frying — sunflower oil or a similar neutral oil works well. A little salt rounds off the flavour beautifully. If you want an authentic touch, a Latin American grocery is the best place to shop for these signature staples of Peruvian cuisine.
Preparing the dish
Before you start cooking your patacones, set up a tidy work surface in your kitchen. Slice the plantains into rounds about 3–4 cm thick so they fry evenly. Meanwhile, you can already heat the oil in a deep pan. Getting the oil hot in advance is important, as it means the plantains begin to fry the moment they go in and turn perfectly crisp.
Step-by-step instructions
- Heat the vegetable oil in a deep pan over a medium heat.
- Fry the plantain slices for about 3–4 minutes, until golden brown.
- Lift the plantains out of the oil and let them drain briefly on kitchen paper.
- Press the fried plantains flat with a flat object until they are thin.
- Fry the flattened plantains again for 2–3 minutes, until crisp.
- Sprinkle with salt to taste and serve warm.
Gluten-free / lactose-free version
Patacones are naturally gluten-free and lactose-free, as they contain no wheat products or dairy. This makes them a wonderful choice for anyone with food intolerances. To be sure every ingredient is safe, choose vegetable oils that are free from allergens. You can also season the patacones with different spices to add extra flavour without introducing anything problematic.
Tips for vegans and vegetarians
Patacones are a popular choice among vegans and vegetarians, as they are entirely plant-based. They pair brilliantly with vegan dips such as guacamole or a fresh salsa. For a creative twist, top the patacones with vegan cheese or other plant-based toppings, much as you might with crisp Yuca Frita Con Salsa Huancaina. Experiment with different herbs and spices to vary the flavour and texture.
More tips and tricks
When making patacones, take the time to heat the oil thoroughly before adding the plantains. This ensures they turn crisp as they fry rather than soaking up the oil. Take care to press the plantains evenly flat, too, so they cook uniformly the second time around. Play with the frying time to reach your preferred level of crunch — a minute longer gives a deeper, crunchier bite.
Adapting the recipe to your taste
Patacones are easy to adapt to your personal preferences. For a spicier result, dust the plantains with a little paprika or cayenne pepper before frying. For a sweeter version, add a hint of cinnamon or sugar. Experiment with different sides and dips to refine the dish, from a zingy Zarza Criolla to a creamy avocado sauce.
Ingredient substitutions
If plantains are hard to find, you can also use other varieties of green banana, though the flavour may vary slightly. Instead of vegetable oil, you could try coconut oil to give the patacones a distinctive note. If you would like to cut down on salt, reach for an alternative seasoning such as garlic powder or dried herbs to add flavour without the extra salt.
Drink pairing ideas
Patacones go wonderfully with refreshing drinks. A classic Peruvian drink such as Chicha Morada, a sweet beverage made from purple corn, pairs perfectly with their savoury flavour. Alternatively, you could serve a fruity juice or even a light beer alongside. Experiment with different pairings to find the best combinations for your own taste.
Serving and presentation ideas
Presentation can make all the difference to your patacones. Serve them in an attractive little pile on a plate and garnish with fresh herbs. Add dips such as guacamole or salsa in small bowls to create an inviting spread. Colourful plates or table settings can further enhance the visual appeal, turning a simple snack into something special — a lovely companion to street-food favourites like Salchipapas.
A bit of history
The history of patacones reaches back to pre-Columbian times, when they were prepared in various parts of Latin America. Originally, they were a simple way to preserve surplus plantains while making a tasty snack at the same time. Today, patacones are a beloved dish in many Latin American countries and are often served alongside a range of accompaniments. Their versatility and unique flavour have made them a treasured delicacy far beyond their homeland.
More recipe ideas
Summary: Patacones
Patacones are more than just a simple snack; they offer a delicious way to enjoy Peruvian cuisine. With their crisp texture and the mild, starchy flavour of plantains, they are ideal as a snack or a side. Because the recipe is so easy to adapt to different tastes, patacones open the door to a whole range of culinary experiences. Give them a try and let their unbeatable flavour take you by surprise.
