Preparation info
  • Serves


    • Difficulty


Appears in
Peruvian Kitchen

By Morena Cuadra and Morena Escardó

Published 2014

  • About

In some countries they are known as tostones, but in the northern region of Peru, where plantains are abundant and an important part of the daily diet, these tasty fritters are called patacones. They are usually eaten as an accompaniment for meat and fish dishes, instead of bread, French fries, or rice.


  • 1 green plantain
  • 1 cup vegetable oil
  • Salt


  1. Cut the tip ends of the plantain. Make a slit along the skin and peel it.
  2. Cut the plantain in 1½-inch round slices.
  3. Heat the vegetable oil in a small saucepan over medium heat.
  4. Add the plantain slices and fry until they slightly change color. Transfer to a chopping board.
  5. With the bottom of a cup or a glass, press each plantain s