Crispy Costa Rican Fried Plantains with a Hint of Sweetness

fried plantain close up
Fried plantains are a popular side dish in Costa Rica, you can find it in several other countries of the region, and there are two types, one made of ripe plantains and one made with “green” plantains

Explore the heart of Costa Rican cuisine through a journey into the world of fried plantains. Nestled in a tropical paradise renowned for lush rainforests, diverse wildlife, and pristine beaches, Costa Rica enchants travelers worldwide.

Beyond its natural beauty, Costa Rica is a hub of culinary traditions, with fried plantains standing out as one of its most cherished dishes, embodying the essence of its cuisine.

In this blog post, join us on a food journey where we delve into the history, origin, nomenclature, and essential elements that make Costa Rican Fried Plantains an authentic delight.

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Costa Rican Cuisine

Before diving into the history and origin of Costa Rican fried plantains, let’s start with the key ingredient: 

The plantain

  • Plantains are a type of banana, but they differ in several ways. 
  • They are larger, starchier, and less sweet than the common dessert banana. 
  • Plantains are versatile and play a significant role in the cuisine of many tropical countries, including Costa Rica. Want to explore more of Costa Rica? Confirm your tickets now.

History of Plantains in Costa Rican Cuisine

  • The history of plantains in Costa Rican cuisine is a tale of indigenous influence and colonial encounters. Native tribes, such as the Bribri and Cabécar, had cultivated plantains long before the arrival of European explorers.

    They used this fruit in various forms, including boiling, roasting, and frying, which laid the foundation for the culinary traditions we see in Costa Rica today.
  • When Christopher Columbus made his famous voyage to the Americas, he encountered plantains and other indigenous ingredients. He introduced these new culinary discoveries to Europe, marking the beginning of a culinary exchange that would later shape the world’s cuisine.
  • During the colonial era, African slaves were brought to Costa Rica to work on plantations. They, too, had experience with plantains in their native cuisine and contributed their knowledge to the local culinary landscape. This rich tapestry of influences has made plantains a staple in Costa Rican food.

Origin of the Name “Patacones”

In Costa Rica, fried plantains are commonly referred to as “patacones.” The name “patacones” has a fascinating history of its own. It is derived from the Spanish verb “patar,” which means to flatten or press down.

This perfectly describes the cooking process of patacones, where the plantains are first sliced and then flattened before being fried to golden perfection. This charming term encapsulates the essence of this traditional Costa Rican dish.

Types of Plantains in Costa Rica

In Costa Rica, you can find various types of plantains commonly used in cooking, each with its own unique characteristics and ideal uses:

Plátano Maduro

This is the ripe plantain, often used for sweet dishes. It’s yellow or black when fully ripe and has a sweet, almost dessert-like flavor. It’s great for making plátanos maduros fritos, which are sweet fried plantains.

a bunch of fried plantains on top of a green plate.
The fried plantains made with ripe plantains tend to be more sweet and soft, while the other ones tend to be less sweet and more crispy

Plátano Verde

The green plantain is starchy and less sweet. It’s used for savory dishes like patacones (fried green plantain slices) and tostones (twice-fried green plantains), which have a more neutral taste and a firmer texture.

Plátano Híbrido

These are hybrid plantains that are less sweet than ripe plantains but not as starchy as green plantains. They offer a middle-ground flavor and texture, making them suitable for various dishes.

These different types of plantains allow for a wide range of culinary creations in Costa Rican cuisine, from sweet to savory and everything in between.

If you’re craving the delectable flavors of Costa Rican plantains after reading this, don’t wait! Book your tickets now to savor the rich essence of Costa Rica’s culinary delights.

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Authentic Costa Rican Fried Plantains Recipe

Now that we’ve delved into the history and origin of patacones, let’s explore an authentic recipe that captures the heart of Costa Rican cuisine. To make patacones, you’ll need the following ingredients:


  • Green (unripe) plantains (1-2 per person)
  • Vegetable oil for frying
  • Salt to taste

Options of oil

  • In Costa Rican cuisine, the choice of oil when cooking plantains plays a significant role in the flavor and authenticity of the dish.

    Vegetable oil, like canola or soybean oil, is a neutral option with a high smoke point, making it ideal for frying. 
  • Palm oil is a traditional choice that imparts a unique flavor to the dish, while coconut oil adds a delightful tropical twist that complements the natural sweetness of plantains.

    The choice of oil can enhance the overall taste and experience of your Costa Rican plantains recipe.


Choose the Right Plantains

Select firm, green plantains. The green color indicates that they are unripe, which is essential for patacones. Ripe plantains are too sweet and won’t yield the same crispy texture.

Prepare the Plantains

Peel the plantains by cutting off the ends and making a lengthwise slit through the skin. Carefully peel the skin away from the plantain flesh.

Cut and Flatten

Cut the plantains into 1-inch-thick slices. Using a flat surface or a tostone (a wooden press), flatten each slice to about half its original thickness.

Heat the Oil

In a deep skillet or frying pan, heat vegetable oil over medium-high heat. The oil should be hot but not smoking.

Fry the Plantains

Carefully add the flattened plantain slices to the hot oil. Fry for about 2–3 minutes on each side, or until they turn golden brown and crispy.

Drain and Season

Using a slotted spoon, remove the fried plantains from the oil and place them on a plate lined with paper towels to drain excess oil. While they are still hot, sprinkle them with salt to taste.

Serve and Enjoy

Patacones are best enjoyed fresh and hot. They can be served as a snack, appetizer, or side dish and are often accompanied by traditional Costa Rican condiments like Lizano sauce or black bean dip.


Travel Tip

Recommended Guide 🗺️

The best place to try tamales and other dishes is at local eateries, make sure you check out this post: SODA in Costa Rica: Local Restaurant and Local Cuisine

Is it necessary to soak plantains before frying?

Soaking plantains before frying is not necessary, but it can be done to reduce splattering and improve texture. Soaking helps remove excess starch, which can make the fried plantains crispier.

Are plantains considered junk food?

Plantains themselves are not considered junk food; they are a nutritious fruit. However, when they are deep-fried in oil, they become less healthy due to the added oil and calories, potentially categorizing them as a less nutritious option.

Why do fried plantains turn out hard?

Fried plantains can turn out hard due to factors like using underripe plantains, frying at too high a temperature, or not frying them for a sufficient duration.


Costa Rican Fried Plantains, known as “patacones,” are a culinary treasure that encapsulates the rich history and diverse influences of Costa Rican food. 

Next time you find yourself in Costa Rica or simply yearning for a taste of paradise, try making authentic patacones. It’s a small but flavorful piece of this beautiful country’s culinary legacy that you can enjoy from the comfort of your kitchen.

Costa Rican Fried Plantains are not just food; they are a celebration of culture and history, served on a plate.

Disclosure: This blog post may contain affiliate links, which means that I may receive a commission for any purchases made through the links. Your trust is important to us, and we ensure that all products or services we recommend meet or exceed our editorial standards.

Last Updated on December 15, 2023

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