Patacones con Hogao
Twice-fried green plantain patties served with Colombian tomato-onion sauce. Crispy, savory, and utterly addictive—a street-food classic that takes 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 320
- Protein
- 2g
Ingredients
- 2 medium green plantains (unripe)
- 1 cup vegetable oil
- 1 medium onion
- 2 medium tomatoes
- 2 whole garlic cloves
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- 1
Dice the onion and tomatoes into small pieces. Mince the garlic.
- 2
Heat 1 tbsp oil in a skillet over medium. Add onion, cook until soft, ~3 minutes.
- 3
Add garlic, stir 30 seconds. Add tomatoes, salt, and pepper. Simmer 5 minutes until jammy.
- 4
Peel the plantains. Slice crosswise into 1/2-inch-thick rounds.
- 5
Heat oil in a deep skillet to 350°F (test: a cube of bread browns in 60 seconds).
- 6
Fry plantain rounds in batches 2–3 minutes per side until light golden. Transfer to a plate.
- 7
Once cool enough to handle, press each round flat with a tostonera or the bottom of a glass.
- 8
Return pressed patacones to oil, fry 90 seconds per side until deep golden and crispy.
- 9
Drain patacones on paper towels. Top with warm hogao and serve immediately.
Tools you’ll need
- cutting board
- knife
- deep skillet or large saucepan
- thermometer (optional but recommended)
- tostonera or flat-bottomed glass
- slotted spoon or spider strainer
- paper towels
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