Appetizers
Patacones con Hogao
Ingredients
- - Green plantains — 4
- - Vegetable oil, for frying — 500 ml (2 cups)
- - Salt — 1 tsp
- - Tomatoes, diced (for hogao) — 3
- - White onion, diced (for hogao) — 1
- - Garlic clove, minced (for hogao) — 2
- - Scallion, sliced (for hogao) — 2
Method
- Peel the plantains and cut into 4cm (1.5in) segments.
- Fry the plantain segments in oil at 160°C (320°F) for 3-4 minutes until just softened but not browned; remove and drain.
- Flatten each piece to about 1cm (0.4in) thickness using a tostonera or the bottom of a cup.
- Return the flattened discs to the oil, now at 180°C (355°F), and fry a second time for 2-3 minutes per side until golden and crisp.
- Drain on paper towels and sprinkle immediately with salt.
- For the hogao, sauté the onion and garlic in a little oil until soft, add the tomato and scallion, and simmer 10 minutes until thickened into a chunky sauce.
- Serve the hot patacones with the hogao spooned on top or in a bowl for dipping.
Introduction: Patacones are twice-fried green plantain discs, pounded flat between fryings, found across Colombia's coastal regions.
Cultural Background: Patacones are twice-fried green plantain discs, pounded flat between fryings, found across Colombia's coastal regions. They accompany nearly every coastal meal and are often served as a starter with hogao, a tomato-onion sauce that is a cornerstone of Colombian coastal cooking.
Tips: The plantains must be truly green and starchy, not ripe, or they won't hold their shape through the double fry.
Variations: Coastal versions sometimes top patacones with hogao and grated cheese, or serve them with a garlic-mayo dip instead. Naturally vegetarian and vegan as written.
Storage: Best eaten fresh; if needed, store unflattened first-fry plantain pieces in the fridge for up to 1 day before completing the second fry.
Reheating: Re-crisp in a hot oven or air fryer at 200°C (390°F) for 5 minutes; avoid the microwave, which makes them soft.
Nutrition: Per serving (approx.): 240 kcal, 2g protein, 38g carbohydrate, 10g fat, 3g fibre.
FAQs
Q: Why are my patacones tough?
A: They were likely fried at too high a temperature on the first pass, toughening the starch before flattening.
Q: Can I bake these instead?
A: Baking won't replicate the crisp shell of frying, though an air fryer gets reasonably close.