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!



Recipe Summary

10 mins
10 mins
20 mins
6 patacones


Original recipe yields 3 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Place a plate, upside-down, onto a work surface.

  • 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.

  • 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

105 calories; protein 0.8g; carbohydrates 19g; fat 3.9g; sodium 54.1mg. Full Nutrition

Reviews (3)

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3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
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 them. Read More
Rating: 5 stars
I loved these! I have eaten fried plantain my whole life but never smashed and refried. These made for fantastic crunch on the outside and a nice squishy inside. With 2 minutes per side I still ended up with mine a bit burnt. I am going to make these again today but I will just decide intuitively how long to fry them per side. I need to nail this recipe!:-) Read More
Rating: 5 stars
I followed the recipe as submitted. My Plantain was the color of a banana and cooked up slightly sweet. I lightly sprinkled sea salt over them. Super easy to make and delicious. Read More