A twice-fried green plantain side eaten throughout Ecuador's coast and across Latin America, known as tostones elsewhere; in Ecuador typically served with a garlic mojo (Laylita's Recipes; Panning The Globe).
Shatteringly crisp at the edges with a soft, starchy, faintly sweet center, they taste clean and savory with a hit of salt. Dragged through garlic mojo they turn punchy and bright, the perfect crunchy foil to fresh seafood.
The first fry gelatinizes the plantain starch and cooks it through; smashing increases surface area and the second fry crisps the exterior via the Maillard reaction. A quick dip in salt water before the second fry promotes a crunchier, blistered crust.
Variations
sometimes topped with cheese, shrimp or pulled meat as a snack, thinner versions become chifles, dip varies from mojo to ají
On the Palate
Where Patacones Ecuadorian sits in the Ecuadorian flavor cloud
Ingredients
Serves 4How it's made
7 steps · 10 min
- 15 min
Peel green plantains and cut them into thick crosswise slices.
- 26 min
Fry the slices in hot oil until pale golden but not browned.
Watch outFirst fry is just to cook them through — pull them pale gold and soft, not browned; they crisp up on the second fry.
- 33 min
Remove the slices and let them cool slightly.
- 44 min
Smash each slice flat with a press or the bottom of a cup.
Watch outSmash while still warm and soft — pressed cold they crack and fall apart instead of flattening into a neat disc.
- 52 min
Dip the smashed disks briefly in salted water for extra crispness.
Watch outA quick dip in salt water, then let it drip — the surface moisture blisters into an extra-crunchy crust on the second fry.
- 66 min
Return them to the hot oil and fry again until deeply golden and crisp.
Watch outSecond fry hard until deep golden and crisp all over — you should hear it crackle when it hits the plate.
- 72 min
Drain on paper, salt immediately, and serve with garlic mojo.
