This Colombian Patacones (tostones) with shrimp are a simple yet delicious appetizer to add to your next party line up.
In this recipe I will show how to make traditional Colombian patacones with a little twist; instead of being flat patacones, these are shaped like cups (canastas) and they are perfect to fill up with your favorite toppings.
I made a simple guacamole and Argentinian red shrimp to fill up my patacones.
Recipe highlights
Patacones are double-fried green plantains. They are a staple food in many Latin countries, mainly in the Caribbean.
Frying the plantains gives them an incredibly delicious crispy texture that pair well with a creamy filling like this guacamole.
Plantains are a great side dish, a perfect alternative to corn to corn chips which makes them ideal for accompanying dips and salsas.
Ingredients
These recipe only requires 2 basic ingredients plus whatever toppings you choose.
To make patacones you only need green plantains and frying oil.
- Green plantains: You will find them in any well-stocked grocery store by the tropical fruit section. They are larger than bananas and they skin is green and they are hard to the touch.
- Frying oil: Use canola or avocado oil. You need an oil with a high smoke point to get that crispy texture in the patacones.
For the basic guacamole recipe:
- Ripe avocados.
- Garlic clove.
- Cilantro.
- Lime.
- Red onion.
For the shrimp:
- Argentinian red shrimp (I find mine at Fry's, ALDI or Trader Joe's).
- Garlic powder.
- Onion powder.
- Dried thyme.
- Paprika.
- Kosher salt.
- Dried oregano.
- Black pepper.
Step by step instructions
Whether you are making traditional patacones or these cup-shaped ones, the instructions are basically the same.
Cut the tips from the plantains with a pairing knife. Slice the plantain in half and proceed to peel the skin by cutting a slit on the skin lengthwise and then run your finger around the plantain to remove the skin. This video is a helpful guide.
Cut the plantain halves into 2 inch thick pieces.
Add about 2.5 inches of frying oil to heavy bottom pot. I recommend using a 2 quart size pot.
Heat the oil on medium heat and fry the plantain chunks for 3 minutes until slightly golden. Remove from the oil to a plate lined with a kitchen paper towel.
Use 2 pieces of parchment paper (about 6 in x 6 in x) to place one chunk of plantain in between them and press down gently with a flat surface such as a plate or curling board. The plantains such be about ¼ inch thick.
If making traditional flat patacones, you can return the flat pieces to the hot frying oil and fry them for about 2 minutes until golden brown.
If making the patacon cups, use a citrus squeezer to shape the flat patacon into a cup. Place the plantain round in the squeezer lined with parchment paper or cling wrap.
You could also just place the chunks in the squeezer lined with cling wrap and press the patacones directly in the squeezer, however they will be a little bit thicker and less crunchy.
Return the cups to the frying oil and fry them for 2 minutes until golden brown.
Recipe tips
The patacones cook very quickly, so I highly recommend you prep the guacamole first, season the shrimp and set aside, fry the patacones next and the cook the shrimp last.
This way the patacones are nice and crunchy, the guacamole had some time to marinate and the shrimp is warm and juicy.
Serving suggestions
You can top this patacones with shredded beef, chicken or simply with salsa, guacamole or a garlic mayo.
These are delicious even plain! Just add a sprinkle of salt after the second fry and enjoy.
If your plantains have already ripen, you can make "maduros" or this Mexican dessert that features ripe sweet plantains.
Leftovers, storage and make ahead instructions
If you have leftover patacones, store them in an airtight container in the fridge for up to 3 days.
To reheat them, you could quickly fry them again so they stay fresh and crunchy or you could use the air fryer at 350°F for about 5 minutes.
If planning to make these ahead of time, fry them the first time, flatten them and store them in layers separated by parchment paper in an airtight container.
When ready to fry them the second time, remove them from the fridge and proceed to fry them.
You can also freeze patacones, just fry the first time, flatten them and store them in the freezer. No need to thaw them before proceeding with the second fry.
I do not recommend storing patacones after they have toppings and they will become soggy.
These patacones are always a hit and they are so easy to make! One of my favorite way to serve them is to add them as side to soups like this lentil and ham soup or rice bowls.
Colombian Patacones with Shrimp
Ingredients
Guacamole
- 2 avocados
- 1 clove garlic minced
- 2 tablespoons red onion diced
- 2 limes juice only
- ½ teaspoon salt or more to taste
- 1 tablespoon cilantro chopped
Argentinian shrimp
- 1 lb. Argentinian shrimp
- 2 teaspoons Basic spice rub Recipe follows
- 1 tablespoon avocado oil
Basic spice rub
- 1 ½ teaspoons Kosher salt I use Diamond Crystal brand
- 1 ½ teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ¼ teaspoon black pepper freshly ground
Patacones
- 2 Green plantains
- oil for deep frying about 2 inches in a 2QT pot
Instructions
Make the guacamole
- Start by making the guacamole. Peel and pit the avocados and place them in a bowl such as a Molcajete or mortar and pestle.2 avocados, 1 clove garlic, 2 limes, ½ teaspoon salt, 2 tablespoons red onion
- Add the garlic, lime, salt and onion. Mash the avocados until you form a chunky guacamole with some pieces of avocado left intact. Add the cilantro and refrigerate while you prepare the rest of the ingredeints.1 tablespoon cilantro
Make the basic spice rub
- Combine the spices in a bowl and mix well. This yields about 3 Tablespoons but we will only use 2 teaspoons. Store the reminder spice rub in a container with a lid.1 ½ teaspoons Kosher salt, 1 ½ teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon dried oregano, ½ teaspoon dried thyme, ¼ teaspoon black pepper
Season the Argentinian Shrimp
- Coat the shrimp with the oil and spice rub. Toss to combine and set aside while making the patacones.1 lb. Argentinian shrimp, 2 teaspoons Basic spice rub
Make the patacones
- Cut the tips from the plantains with a pairing knife. Slice the plantain in half and proceed to peel the skin by cutting a slit on the skin lengthwise and then run your finger around the plantain to remove the skin.2 Green plantains
- Cut the plantain halves into 2 inch thick pieces.
- Add about 2.5 inches of frying oil to heavy bottom pot. I recommend using a 2 quart size pot.
- Heat the oil on medium heat and fry the plantain chunks for 3 minutes until slightly golden. Remove from the oil to a plate lined with a kitchen paper towel.oil for deep frying
- Use 2 pieces of parchment paper (about 6 in x 6 in x) to place one chunk of plantain in between them and press down gently with a flat surface such as a plate or curling board. The plantains such be about ¼ inch thick.
- Using a round surface such as a small bowl or a citrus squeezer, using parchment paper or cling wrap, press the flat plantain rounds to form a little nest.
- Fry the plantain nest again for 2 minutes until golden brown.
- Remove to a paper-towel-lined plate.
Cook the seasoned shrimp
- In a skillet over medium-high heat add a tablespoon of avocado oil.1 tablespoon avocado oil
- Place the shrimp in a single layer and reduce the heat to medium-low. Cook on each side for about 2 minutes until the shrimp turns pink. Cook them in batches if needed.
- Remove to a plate.
- Assemble the patacones by adding a spoonful of guacamole and top with a piece of shrimp.
- Serve and enjoy immediately.
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