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Easy Colombian Patacones or Green Plantains

August 28, 2018 by Laura 29 Comments

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Savory plantains weren’t on my culinary radar screen, much less something I craved. But all that has changed, now that I know about these Easy Colombian Patacones or Green Plantains. Topped with hogao, an onion and tomato condiment or guacamole, they are an amazing appetizer or side dish for any Latin-inspired meal. 

patagones or green plantains done on plate, with bowls of toppings.

The story of how I learned to cook them should give inspiration to even the most timid cooks. Yes, you can dive into making a dish knowing nothing about it, without a “real” recipe, and come out with a mouth-watering result. As long as you have the right guide(s), you’ll be just fine. 

This month our Progressive Eats theme is Flavors of Latin American. Maybe I shouldn’t admit this, but I had to look up what countries are considered in that region. The generally accepted definition is the countries in the Western Hemisphere where the inhabitants speak a Romance language. That includes the South and Central American countries, Mexico, and those in the Caribbean where the inhabitants speak Spanish or French. 

Sure I have blogged about guacamole and mole from Mexico, I do love Pati Jinich, and I adore Peruvian chicken. But if Progressive Eats has done one thing for me, it’s been to push me out of my comfort zone. So, how to get an authentic Latin American recipe and learn to cook it without just looking in a cookbook? 

How I Learned to Make Patagones or Green Plantains

Looking out my kitchen window, I pondered this First World problem. Then it came to me. I should consult my wonderful neighbor and friend Paula. She’s from Colombia. We enjoy talking about food and I figured she would have a  family favorite I could use. Paula readily agreed to help. 

She messaged me several suggestions. Ajiaco (a hearty soup), bandeja paisa (a full meal that seems similar to the Brazilian dish feijoada), and aborrajado (sweet plantain side dish) all sounded delicious. However none of them worked for this purpose.

Then I went to Paula’s house to chat about my “assignment.” Although it was the night before her son’s first day of second grade and she had work in the morning, she was generous with her time and ideas. While I only intended a few minutes of conversation, she brushed my concerns aside and we talked for what seemed like hours. 

As we chatted, Paula realized that patacones or green plantains would be a great choice for my blogpost. But without a cookbook recipe and describing them from memory, she felt her explanations were inadequate. What to do? Call her mother of course. Her mother would know, she said. I laughed.

Close to 10 pm, Paula called her mother Emilia in Canada, where Emilia now lives. On speakerphone, her mom gave me tips and general directions, laughing and promising that we’ll cook together next time she comes to visit . With Paula chiming in on the hogao topping, I had enough to go on for my first try.

The next day I made a batch and brought them over to Paula for a taste test. After a busy day at work and putting her kids to bed, she texted me with reactions to my attempt at patacones or green plantains and a few suggestions. 

My second batch was much better. Next time I see plantains in the grocery, I won’t pass them by. 

Patacones or fried green plantains done with toppings on the side.

Tips on Making Patacones or Green Plantains

  • First, the plantains you need for this recipe are the green ones. The green ones work for savory dishes like this one while the riper or yellow ones work for sweet plantain recipes. This photo shows the difference.  Green and yellow plantains - use green for patacones.
  • For those familiar with latkes, patacones are similar in that they are both fried in oil. However, unlike the potatoes used for latkes, unripe plantains must be pre-cooked before they are fried.       

Frying green plantains for patagones.

  • The microwaving step substitutes for the traditional way to pre-cook the plantains – frying them as cubes before smashing them. This microwave step is legit – I got it from Emilia. Microwaves differ in strength and the plantains differ in size. You want to just slightly soften the plantains, not turn them into mush. showing the inside of a microwave
  • When you smash the plantains after microwaving them, try the make them thin. The resulting patacones should be somewhere between a pancake and a chip.  smashing plantains for patacones
  • Toppings for patacones are a matter of taste. In addition to the guacamole, hogao, and ropa vieja Paula suggested, she also approved of my idea of diced avocado instead of guacamole. Be creative.  making guacamole with fresh avocado
  • Finally, if you prefer DIY to a commercially prepared spice mixture for the hogao or ropa vieja, try this version. 

Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. Each recipe in our menu this month features the flavors of Latin America and our host this month is Karen who blogs at Karen’s Kitchen Stories.

If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats it’s a virtual party.

Each month the host chooses the theme. Then members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out. Come along and see all of the delicious summer dishes!

Flavors of Latin America!

Cocktails

  • The Caipirinha – Brazil’s Signature Cocktail – Creative Culinary

Appetizers

  • Chimichuri Chicken Bites – The Wicked Noodle
  • Yukka Enpenadas with Jalapeño Cilantro Salsa – SpiceRoots

Breads

  • Pan Blanco Cuencano – Karen’s Kitchen Stories

Main Course

  • Instant Pot Chicken Filled Arepas (gluten free) – The Heritage Cook

Side Dishes

  • Patatas Bravas Chilenas (Chile Potatoes) – From a Chef’s Kitchen
  • Easy Colombian Patacones or Green Plantains – Mother Would Know (you’re here!)

Desserts

  • Tres Leches Cake – That Skinny Chick Can Bake

Patacones or green plantains on plate with hogao and other toppings

Patacones or fried green plantains done with toppings on the side.
5 from 6 votes
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Easy Colombian Patacones or Green Plantains

These savory bites are healthier than the traditional version and my Colombian friend says they are every bit as tasty. 

Course Appetizer, Side Dish
Cuisine Colombian, Latin
Keyword green plantains, plantains, savory
Prep Time 10 minutes
Cook Time 15 minutes
Resting time 5 minutes
Total Time 25 minutes
Servings 2 servings
Author Laura

Ingredients

Patacones or Green Plantains

  • 2 green plantains
  • kosher or sea salt No amount specified because you just sprinkle it over the plantains.
  • 4 tablespoons oil I used canola.

Hogao

  • 1 tablespoon oil I used canola.
  • 1 medium onion, diced small
  • 1-2 tomatoes, diced small Can used canned.
  • 1-2 large pinches kosher or sea salt
  • 1-2 large pinches Colombian or other Latin seasoning mixture. Triguisar or Sazon are commercial brands.

Instructions

Patacones or Green Plantains

  1. Slit the tips of the plantains on both ends. Then wrap them in wet paper or clean cloth towels and microwave on high for about 4-5 minutes. Then let them rest, still wrapped for another 5 minutes. Once they are cool enough to handle, unwrap the plantains. 

    Microwaved plantain for patacones.
  2. Pull them out of their skins, and slice them into rounds about 1/2-inch thick. A few at a time, place the pieces between two cutting boards (or use a clean mallet) and smash them into thin slices. Then lightly salt them.

    smashing plantains for patacones
  3. Heat the oil in a large, heavy pan until it is quite hot but not smoking. Add about half of the plantain slices, lower the heat, and cook them for 4 minutes, turning halfway through. They should be lightly browned when done. Drain on paper towels

    Frying green plantains for patagones.
  4. While still warm, add whatever toppings you are using (hogao, ropa vieja, gauamole, etc.) or set out patacones and toppings for everyone to put on the patacones/plantains themselves. 

Hogao (Make it first, or while you make the plantains - see notes below.)

  1. Heat the oil in a small, heavy saucepan. Then add the diced onion, lower the light and cook for about 5 minutes until the onions is quite soft and translucent. 

  2. Add the tomato, salt and seasoning. Continue cooking until the onions and tomato are basically indistinguishable. 

Recipe Notes

  • Be careful when unwrapping the damp towels after microwaving the plantains - they'll be hot.
  • I used two cutting boards to smash the plaintains after microwaving them. Using a small board on top, I rotated it slightly to get them a bit thinner than simply pressing the cutting boards together. Slipping a metal spatula underneath helped to pull the flattened plantain off the bottom cutting board. 
  • You can add shredded beef, chicken, or pork to some or all of the hogao to make what Paula called a ropa vieja topping. I made the hogao and let it simmer while I smashed the plantains and began to cook them. When I thought the hogao was done, I turned off the light under it and let the mixture sit, unattended, while I continued to cook the plantains. If you're not into multi-tasking, finish the hogao first, so the patacones don't get cold while you cook the hogao. 

Patagones or green plantains on a plate with hogao and other toppings on top.

Filed Under: Appetizers & Snacks, Archives, Vegetables Tagged With: fried plantains, green plantains, plantains, Progressive Eats, savory

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Comments

  1. Ansh says

    August 28, 2018 at 11:04 am

    5 stars
    Isn’t it amazing how food connects us! I am certain, Paula’s mom would be so proud of you for making these literally out of thin air 😀 Well done! These look amazing and I will need a big batch please with Lots of toppings!

    Reply
    • Laura says

      August 30, 2018 at 12:45 pm

      Ansh, We’ll have to add these to our menu for when we get together IRL – in the meantime, yes, the connections are wonderful, and keep me going.

      Reply
  2. Liz says

    August 28, 2018 at 12:20 pm

    5 stars
    How cool to get a traditional Columbian recipe from your friend’s mom. I’d certainly love to try these–so fun with the variety of toppings!

    Reply
    • Laura says

      August 30, 2018 at 12:44 pm

      Liz, My beloved was pleased to find a new way to eat guacamole. His reaction reminded me of how you always report your family’s reactions to your dishes – which I truly love to read.

      Reply
  3. Kristy Bernardo says

    August 28, 2018 at 3:29 pm

    5 stars
    What a wonderfully informative post! I love the toppings you’ve added. Drooling!

    Reply
    • Laura says

      August 30, 2018 at 12:43 pm

      Thanks Kristy. We did love eating these:)

      Reply
  4. Karen says

    August 28, 2018 at 8:20 pm

    What a cool story and such a helpful neighbor! I hope you get to cook with Emilia some day!

    Reply
    • Laura says

      August 30, 2018 at 12:42 pm

      Karen, I am hoping to meet and cook with her this fall.

      Reply
  5. Jane says

    August 29, 2018 at 12:46 am

    5 stars
    I love how Progressive Eats pushes us to try a new ingredient or style of cooking. I am impressed at how you found this recipe and made it with guidance instead of a formal recipe. How fun!!

    Reply
    • Laura says

      August 30, 2018 at 12:42 pm

      Jane, I’m of the same mind about Progressive Eats. Although it would have been a lot easier simply to find a recipe in a book or online, I enjoyed my adventure and now have two people to consult when I want to make a Columbian dish – what fun!

      Reply
  6. Carol Borchardt says

    August 29, 2018 at 11:56 am

    5 stars
    This month’s Progressive Eats sure has inspired me to try recipes that are out of my comfort zone! Although I’ve never made anything with plantains, I’ve always enjoyed them when I ate them. Going to give this one a try for sure!

    Reply
  7. Barbara | Creative Culinary says

    September 4, 2018 at 1:26 pm

    5 stars
    Simply love this story Laura; how fun that you had a neighbor who was so full of information and resourceful! I have a friend who is also from Columbia; she has introduced me to a whole world of new food choices.

    I have to admit that plantains aren’t normally on my radar; you’ve changed me!

    Reply
  8. Laurie Rasor says

    July 17, 2021 at 12:54 am

    Have A Good Day

    Reply
  9. Laurie Rasor says

    July 25, 2021 at 1:43 am

    Have A Good Day

    Reply
  10. Ronald says

    July 3, 2022 at 1:58 am

    Ansh, We’ll have to add these to our menu for when we get together IRL – in the meantime, yes, the connections are wonderful, and keep me going.

    Reply
    • Laura says

      July 23, 2022 at 8:02 pm

      Ronald, I do know Ansh, but this isn’t her blog. If you’re looking for her, head over to https://www.spiceroots.com/

      Reply

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