Patacones are twice-fried plantain slices, very popular in tropical America. They are considered the basis of Ecuadorian coastal cooking. The recipe for patacones shares agreements and divisions, and is poorly documented from a quantitative perspective. This study evaluates the influence of the first frying temperature on the final product. The first frying was carried out for 5 minutes at temperatures of 120, 150, and 180 °C, and the second frying was held for one minute at 180°C. All samples were soaked in a 3% brine for one minute between fryings and evaluated by eight tasters. The preferred patacón is the one fried at 180°C the first time, which goes against the doneness criteria of patacones. There is virtually no difference between frying patacones at 120 or 150°C on the first frying.