Starters & appetizers
Colombian patacones with hogao
Twice-fried green plantain rounds with a warm Colombian tomato and scallion sauce. Crisp patacones to share.
- Total time
- 65 min
- Servings
- 4
- Difficulty
- Easy
- Cuisine
- Colombian
Ingredients
For the patacones
For the hogao
For both
Method
Peel and cut the plantains
Peel 3 fully green plantains and cut each crosswise into 4 pieces about 4 cm long, making 12 pieces.
Chop the vegetables
Finely chop 300 g tomatoes, 120 g scallions and 12 g garlic; keep them separate.
Soften the scallions
Heat 15 g canola oil in a pan over medium-low heat. Cook the scallions and garlic for 3 minutes without browning.
Simmer the hogao
Add the tomatoes and 2 g salt. Cook over low heat for 12–15 minutes, stirring, until the tomatoes break down and the sauce thickens.
Fry the pieces once
Heat enough canola oil to reach 2–3 cm in a deep pan to about 165–170 °C. Fry the pieces in batches for 4–5 minutes until tender but not fully browned. Drain.
Flatten the plantains
Let the pieces cool for 2 minutes. Press each one between two sheets of baking parchment into a disc about 8 mm thick without breaking it.
Fry the discs again
Raise the oil temperature to about 175–180 °C. Fry the discs in batches for 2–3 minutes per side until golden and crisp. Drain and sprinkle with the remaining 4 g salt.
Serve with hogao
Serve 3 hot patacones per person with warm hogao in a separate bowl. Spoon it on just before each bite to preserve the crunch.
The step photos are illustrative.
Notes
Nutrition facts
3 patacones with one-quarter of the hogao
- Protein
- 3.3 g
- Carbohydrates
- 61.1 g
- Fat
- 19.1 g
- Saturated fat
- 1.6 g
- Fiber
- 5 g
- Sugars
- 6.1 g
- Sodium
- 593 mg
Formulation estimate. Peeled plantain weight and oil uptake require measurement in a physical test; actual values per serving may vary substantially.
Reference source: USDA FoodData Central — FDC 168215 and SR Legacy April 2018
For general information only; it does not replace advice from a qualified health or nutrition professional.
About this recipe
Green plantains are fried until tender, flattened, then fried again until crisp. Serve the tomato and scallion hogao warm on the side so each patacón stays crunchy.
Frequently asked questions
Why fry patacones twice?
The first fry softens the plantain so it can be flattened; the second browns and crisps the disc.
Can I use ripe plantains?
Use fully green plantains for this texture. Ripe ones soften and sweeten during frying and will not make the same patacón.
How do I stop them breaking when flattened?
Press them while still warm between baking parchment, applying pressure gradually and leaving the discs about 8 mm thick.
When should I add the hogao?
Serve it warm on the side or add it just before eating. Leaving it on top makes the patacones soggy.
How do I store and reheat leftovers?
Refrigerate the hogao and patacones separately in sealed containers for up to 3 days. Reheat the discs in a 200 °C oven until hot and crisp; warm the hogao separately.
