Baby Kato


When cooking with plantains you want them to be ripe. A ripe plantain is soft and sweeter, the sugars in the plantain will caramelize as they fry, resulting in a crisp crust, that is delicious. Unripe plantains are hard and bland.


★★★★★ 1 vote

10 Min
10 Min
Pan Fry


  • ·
    2 large green plantains, peeled, cut into 2" pieces
  • ·
    olive oil, light or extra virgin, for frying
  • ·
    sprinkle of sea salt, fine

How to Make Pantacones


  1. Add sufficient oil to cover the bottom of a frying pan.

    Heat the oil on high heat; then lower the temperature to medium and add the plantain pieces.
  2. Fry on both sides for three minutes per side. Watch carefully so they don't burn.

    Scoop them out and put aside to cool and drain on a wire rack.

    When cooled, using a small glass, gently crush the plantains, and re-fry them to your desired crispness.

    Place them back on the rack and salt to taste.

    They are ready to eat now...
  3. Note:
    You can enjoy them as a snack or serve them as a side.

    Personally I love them with rice and peas or mixed into scrambled eggs with fried onions.

Printable Recipe Card

About Pantacones

Course/Dish: Other Side Dishes
Main Ingredient: Fruit
Regional Style: Latin American

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