ColombianMedium · Hot
Crispy Patacones with Garlic Avocado Mash
Twice-fried banana rounds that shatter at the edges and stay tender in the middle, served alongside a mash of avocado worked with garlic, lime, and cilantro that is cool and bright against the warm, golden patacones. Every Colombian knows that the mash is not a condiment — it is the whole point. Eat them hot, right out of the pan.
Prep
15 min
Cook
30 min
Rest
5 min
Total
50 min
Method
Prepare the Plantains
1
Peel the green plantains and cut into 1-inch thick rounds.
2
Soak the plantain slices in salted water for 5 minutes to remove excess starch. Pat completely dry with a clean kitchen towel.
First Fry — Par-Fry
3
Heat 1 cup of sunflower oil in a deep skillet or Dutch oven over medium-high heat until shimmering.
4
Fry the plantain slices in batches for 3-4 minutes per side until they begin to turn pale golden. Remove and drain on paper towels. Let cool for 5 minutes.
Second Fry — Crispy Finish
5
Gently press each par-fried plantain slice with the back of a spatula to flatten slightly.
6
Return the oil to medium-high heat and fry the flattened slices again for 2-3 minutes per side until deep golden and crispy. Season with salt immediately. Drain on fresh paper towels.
Garlic Avocado Mash
7
Heat 2 tablespoons of sunflower oil in a small pan over medium-low heat. Add the minced garlic and cook, stirring, for 1 minute until fragrant but not browned. Remove from heat and set aside.
8
Cut the avocados in half, remove the pits, and scoop the flesh into a bowl.
C
Nutri-Score
Fair balance
A–E · lower is better · score 3
Calories
785
per serving
Calorie-dense · 785 kcal
Protein
3g
Carbs
33g
Fat
76g
Sat. fat
8g
Fiber
7g
Sugar
15g
Sodium
598mg
Healthy FatsFiber RichAntioxidant RichPlant Forward
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
B
Environmental impact
Low impact
A–E · lower is better · includes estimates
kg CO2e
0.5
per serving
BCarbonAEU all-round· carbon sets the grade
Water
2.5m³
Land
46Pt
Runoff
0.1g P
Sunflower Oil drives 44% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
5
Umami
2
Sweet
6
Salty
5
Sour
1
Bitter
1
Spicy
Textures
CrispyCreamyTenderFresh
Aromas
HerbalPungentCitrusyEarthy
Kitchen Equipment
Primary Tool
Dutch OvenCounter FootprintMedium
Techniques
Safety & Storage
Cooking Temperature
Maintain oil at 350-375°F for proper frying. Too hot causes burning, too cool makes patacones greasy. Use thermometer and monitor between batches.
Handling
Hot oil splatter risk during frying. Use long tongs or slotted spoon, stand back when adding plantains, and never leave unattended. Patacones will bubble vigorously on contact.
Flattening par-fried patacones requires caution. Use back of spatula with firm pressure but avoid broken or cracked tools that may slip.
Storage
Avocado mash oxidizes quickly and should be served immediately. If storing, press plastic wrap directly onto surface to prevent browning and refrigerate within 2 hours.
Fried patacones lose crispiness within hours. Reheat in 400°F oven for 5-7 minutes to restore texture if not served immediately.
Cross Contamination
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High Risk Population
Those with latex-fruit syndrome may react to avocado. Cross-reactivity exists with banana in some individuals.
Consume within 4 hours of preparation for optimal food safety. Holding at room temperature for extended periods promotes bacterial growth.
Food Safety
Garlic prepared at medium-low heat for 1 minute may not reach temperatures sufficient to eliminate potential pathogens (e.g., Clostridium botulinum spores in anaerobic conditions). Use garlic oil preparations immediately and do not store at room temperature.
Pro Tips
Technique
When you press the par-fried plantains to flatten them, don’t push too hard or they’ll break apart — gentle pressure, mija. And that second fry? Make sure your oil is shimmering again before you add them, or they’ll turn out greasy instead of crispy.
Substitution
If you can’t find green plantains, you can use green bananas, but honestly, green plantains have that perfect starchy density that makes the best patacones. The avocado can be replaced with sour cream if you prefer, but then you’ll miss that beautiful buttery flavor — I never skip the avocado!
From the chef
Patacones demand patience and heat — green plantains sliced thick, fried once to soften, pressed flat, then fried again until the edges shatter and the inside stays yielding. That double-fry is non-negotiable, and so is salting them the moment they come out of the oil. The garlic avocado mash is not a condiment here, it is the whole point: sauteed garlic worked into ripe avocado with a generous squeeze of lime and fresh cilantro. The warm, crispy patacon meets the cool, creamy mash and everything makes sense. Eat them immediately — patacones wait for no one.
TagsFriedCrispyPlantainAvocadoGarlicCilantroColombian SnackTwice Fried
AllergensSunflower Seeds
Source: generated · May 30, 2026