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Patacones de Colombia (Fried Plantains)


"These are fried plantains that have been smashed and fried a second time. It is essential you use very ripe plantains. This recipe is straight from my Colombian mother-in-law. Enjoy!"
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20 m servings 105 cals
Original recipe yields 3 servings (6 patacones)

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  • Prep

  • Cook

  • Ready In

  1. Place a plate, upside-down, onto a work surface.
  2. Heat oil in a large skillet over medium heat. Fry plantain slices in the hot oil until slightly browned, 2 to 3 minutes per side. Transfer plantain slices using a slotted spoon onto the upside-down plate, reserving oil in the skillet. Place a second plate, right-side up, onto the plantains. Smash the plantain slices by gently pressing the top plate into the bottom plate.
  3. Place the smashed plantains in the hot oil and fry until browned, 2 to 3 minutes per side. Transfer fried plantains to a paper towel-lined plate and sprinkle salt over plantains.


  • Editor's Note:
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.

Nutrition Facts

Per Serving: 105 calories; 3.9 g fat; 19 g carbohydrates; 0.8 g protein; 0 mg cholesterol; 54 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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I sprinkled my plantains with sugar and cinnamon...... I know it's supposed to be a savory dish not a sweet one, but that's how I like them. Served with a side of sweet Mexican cream. I loved t...