Platacones NoneSuch Style

My husband and I went on an amazing trip to Costa Rica. We went with our yoga instructor and seven of her students/friends.

Our base was at a beautiful resort high above the Whale’s Tail beach. The Vista Celestial resort only has room for a maximum of ten people and is really set up for those who practice yoga. Besides having beautiful yoga sessions on a open air platform that was high above the jungle floor, we ate some really delicious food.

One of the foods was Platacones, which are a local specialty. I had them in a small local place down by the beach, where they were served topped with a spicy meat sauce and at the resort where they were topped with beans. The Platacones were crisp on the outside and soft on the inside. I tried finding a recipe for them, after we got home. Every recipe called for slicing the raw plantain, frying the slices, then squashing them flat and frying them again. That’s not what we had in Costa Rica.

I finally found a recipe that called for cooking the plantains in boiling water until they were very tender. They were left to cool in the water, then sliced and fried. Again, not what we had. I finally came up with the idea of boiling the plantains, letting them cool and then putting them into a food processor. This gave me a sticky “dough” that I could carefully shape into patties, which I then fried. Voila! The patties that we had in Costa Rica.


Yield: About 8-10 patties

Prep time: Two hours, spaced out


2 large very green plantains

Fat for frying: I use homemade lard but peanut oil or avocado oil would also work.


Peel the plantains by slicing lengthwise down one side. Use the tip of the knife to loosen the skins. Peel them off.

Cut the plantains in half and place them in a pot with water. Bring to a boil. Turn the heat down to a simmer and let cook for 1/2 hour. Pierce with a fork to test for tenderness. If tender, remove from the heat and let the plantains cool down enough to handle.

Cut the plantains into 1” chunks and place in a food processor. Process until smooth. You might have to add some water to make a smooth but somewhat stiff dough.

Working with about 2 TBL of dough at a time, form it into patties. I found that cold water on my hands helped to keep the dough from sticking too much. Place the patties into the hot fat. Cook on one side until the patties get brown around the edges. Carefully flip the patties and cook on the other side.



It takes about five minutes to a side. I cook the whole batch all at once. The dough dries out too much if it’s not cooked immediately. The patties keep well in the fridge and are easy to reheat in a small skillet.

I’ve recently been adding green onions and fresh cilantro to the batter.This photo also shows the cooked plantains.

It makes a very nice flavor change.

I serve them plain for breakfast. I also love them topped with my fermented salsa, chicken and/or some fresh mashed Avocado.


Cooking with Love in NoneSuch,



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