Patacones con Ajo y Limón

Fried Plantain Rounds With Garlic and Lime

Preparation info

  • Difficulty


  • 8 to 10


Appears in

Secrets of Colombian Cooking

Secrets of Colombian Cooking

By Patricia McCausland-Gallo

Published 2004

  • About

The very popular patacón is served every time you order fish in a typical Colombian restaurant. At homes around the country, this dish is eaten very often. This delicacy is sometimes used as a dipper or chip dip. Serve them with lime juice and hot sauce to heighten the experience! The thinner you make them, the better they taste.


  • 2 green plantains*
  • 2 cloves garlic, mashed
  • 1 teaspoon salt
  • 2 cups oil
  • 2 limes, quartered


  1. Cut the ends off the plantains and peel. Cut in 1½-inch chunks.
  2. In a shallow bowl, pour 1 cup water, the garlic and the salt, and mix a little with a fork. Set aside.
  3. Pour the oil into a deep, medium, heavy pot, and place over medium-high heat. When the oil is hot (about 350°F), add the plantain pieces a few at a time, and fry 6 to 8 minutes. (If the oil doesn’t cover the pieces, fry for 4 minutes, turn and leave 4 more minutes). Remove the plantains from the oil with a slotted spoon.
  4. On the work surface, place a piece of plastic wrap, put the pieces of plantain on it, and cover with another piece of plastic. With a heavy pot, press well on the pieces of plantain, until they become very thin (¼ inch) and even.
  5. Dip each thin slice in the garlic water for a couple of seconds, and fry again in the same oil at 350°F for 2 to 3 minutes on each side. Remove them with a slotted spoon and drain on paper towels.
  6. Add more salt if desired and serve with lime wedges.