Quirky Foodster
  1. Back

Appetizers

Patacones con Salsa de Maní

The Quirky Foodster Team

★ ★ ★ ★ ★ (0)
15 min
Prep
25 min
Cook

Ingredients

  • 3 Green plantains, peeled and cut into 4cm (1.5in) rounds
  • for frying Oil
  • 1 tsp Salt, plus extra for seasoning
  • 150g (1 cup) Roasted unsalted peanuts
  • 1 Small onion, finely chopped
  • 1 Clove garlic, minced
  • 1 tbsp Achiote oil
  • 250ml (1 cup) Milk or water
  • 1/2 tsp Ground cumin

Method

  1. Fry the plantain rounds in hot oil for 3 minutes per side until pale gold but not browned. Remove and drain.
  2. Flatten each piece to about 1cm (0.4in) thickness using a tostonera or the base of a cup.
  3. Re-fry the flattened plantains for 2-3 minutes per side until crisp and golden. Drain and season with salt.
  4. For the sauce, blend peanuts with milk or water until smooth. Sauté onion and garlic in achiote oil for 3 minutes, add the peanut blend and cumin, and simmer for 8-10 minutes, stirring, until thickened.
  5. Serve the hot patacones with the warm peanut sauce for dipping.

Introduction: Patacones — twice-fried green plantain discs — are a coastal Ecuadorian staple appetizer, prized for their crisp exterior and tender centre.

Cultural Background: Patacones — twice-fried green plantain discs — are a coastal Ecuadorian staple appetizer, prized for their crisp exterior and tender centre. Served here with a creamy peanut sauce (salsa de maní), a preparation rooted in the country's long-standing use of peanuts, introduced through Andean and Amazonian agricultural traditions.

Tips: Soaking the flattened plantain discs briefly in salted water before the second fry helps them crisp up even more.

Variations: Patacones can be topped with shredded meat, cheese, or ceviche instead of served with peanut sauce, becoming a heartier snack. Naturally vegetarian; use water instead of milk in the sauce for a dairy-free/vegan version.

Storage: Best eaten immediately; the sauce keeps refrigerated for up to 3 days.

Reheating: Re-crisp patacones in an air fryer or oven at 200°C (400°F) for 5 minutes; gently warm the sauce on the stovetop.

Nutrition: Approx. 340 kcal, 9g protein, 18g fat, 36g carbohydrates per serving.

FAQs:

Q: Why fry the plantain twice?

A: The first fry cooks the interior through; flattening and re-frying creates the signature crisp, wafer-like exterior.

Q: Can I use a peanut butter shortcut for the sauce?

A: Yes, natural unsweetened peanut butter thinned with milk works well as a quicker substitute for blending whole peanuts.

© Arscale 2026