Colombian Patacones with Shrimp

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.