Patacones are one of my favourite local foods and are absolutely gluten free (as long as your oil is clean). They are super simple and delicious when served hot with just a hint of salt! But they’re even better when served with fresh guacamole, or black beans and cheese.
If you’re really adventurous you can use patacones in place of taco shells, topping with meat, cheese, salsa and whatever else you add to tacos. You never really know for sure if a corn tortilla is 100% gluten free so this makes a great alternative to taco shells!
- Prep Time: 10m
- Cook Time: 20m
- Total Time: 30m
- Serves: 8
- Yield: 16
- Category: Costa Rican
- 4 Large Green Plantains
- Vegetable Oil
- Peel the plantains and cut into slices about 1/2" thick.
- In a heavy frying pan add just over 1/2" of vegetable oil (enough to cover the plantain slices) and heat the oil at medium-high heat.
- Carefully add the plantain slices to the hot oil in a single layer and fry for 3 to 4 minutes per side. When the plantains are a golden brown remove them with tongs and place them on paper towels to absorb any excess oil.
- Allow the patacones cool to for around 5 minutes - they are easier to work with when not super hot. After cooling place the plantains on a smooth surface such as a cutting board. Using a flat kitchen utensil, such as a solid, not slotted spatula, flatten the fried plantain piece by placing it under the spatula and pressing firmly. The resulting patacones should be about 1/4" thick.
- Using tongs add the flattened plantains back into the hot oil in and fry for 3 more minutes on each side.
- Remove the patacones with thongs and transfer them to paper towels to absorb any excess oil, sprinkle with salt to taste and transfer to a serving plate.
- Patacones are fantastic served with just salt. For something a bit heartier top with guacamole or black beans and cheese for a amazing treat.