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Active Time
45 min
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Total Time
45 min
Tostones
In many Latin American countries, crunchy tostones are as popular (and served as often) as french fries are here. A single bite of their salty crust and tender interior will tell you why they're so beloved.
Ingredients
Makes 4 to 6 (side dish) servings
Step 1
Cut ends from each plantain with a sharp small knife, then cut a lengthwise slit through peel. Cut plantains crosswise into 1-inch-thick pieces and, beginning at slit, pry off peel.
Step 2
Heat 1/2 inch oil in a deep 10- to 12-inch heavy skillet over medium heat until just hot enough to sizzle when a piece of plantain is added. Fry plantains in 2 batches, turning occasionally with tongs, until tender and just golden, 5 to 7 minutes per batch. Transfer plantains to paper towels to drain, reserving oil in skillet.
Step 3
Flatten each plantain to 1/4 inch thick with a tostone press or bottom of a heavy saucepan.
Step 4
Stir together warm water and 1/2 teaspoon salt in a bowl. Heat reserved oil over medium heat until it shimmers. Dip a flattened plantain in salted water and gently place, without patting dry, in hot oil. (Plantains will not spatter.) Repeat with several more pieces and fry plantains (without crowding) in 4 or 5 batches, turning occasionally, until golden, about 3 minutes per batch. Transfer with tongs to clean paper towels to drain. Season with salt and serve immediately.
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Reviews (9)
Back to TopGood hints y'all! Bought plantains once years ago, tried eating them raw and, before the Internet, could not find out what to do with them, so sadly, they then spoiled. Will try this again!! So glad to have the Internet nowadays! I rated it 4 because I had to post a rating and I like the recipe and hints.
plhamill
Colorful Colorado
9/19/2018
In may be sacrilege (but my health/fitness-guru Cuban neighbor taught me this so it can't be too bad): Instead of the first frying process, just cut the tips off the plantains and microwave them until the skin splits and they peel fairly easily (after cooling). Then proceed with the rest of the recipe. The results are VERY good and you skip a bunch of the fat.
Anonymous
Miami FL
5/30/2011
Yum - my plantains yellowed before I could get around to frying them up, so I skipped the garlic and made them exactly as described in the recipe. Husband suggested toppings next time . . . serrano ham? Can't wait!!
Anonymous
tempe, az
2/14/2011
Used the garlic water tip. Delicious! The next night I prepared sweet yellow plantains the same way, but subbed coconut oil (and, uh, nixed the garlic). Delicious again!
doorsflyopen
brooklyn, ny
4/11/2010
Made two batches...one as printed, and one using previous reviewer's hint. The previous reviewer's advice about dipping them in chopped garlic/water...OUT OF THIS WORLD!! The recipe alone as printed was just ok. I must disagree with this part: "(Plantains will not spatter.)" because I have the burns on my arm to prove it wrong, ouch!
prometheamoth
The Great Dismal Swamp
4/1/2009
Good, not great. Perhaps the plantains were too ripe. I would try this again.
twink
3/22/2009
Tostones are definitely one of those wonderful treasures of Puertorrican cooking. You should try basting them with crushed garlic before the second frying. The flavors just blow you away
jedigirl
San Juan, PR
4/17/2008
We love tostones! My girlfriend is Puerto Rican and introduced them to me. We use a press, and don't have a problem with it, it turns out great rounds. We also make a "Russian with a PR twist" dressing (mayo, ketchup and garlic mojo)to dip them in!
werequat
12/29/2007
Tostones are one of our favorite side dishes! Tip: I own a tostone flattener, and never use it. I find that the best way to flatten them before the second frying, is to put the section of plantain between 2 pieces of parchment paper, and to squish it with a coffee mug (like the standard cheap, promotional type coffee mugs that have a slightly rounded bottom...) The size and thickness of each flattened tostone comes out perfectly, and the parchment paper prevents the plaintain from sticking to the mug! Also, if you're trying to flatten the plantain and it's crumbling, fry it longer. They need to be cooked all the way through to flatten properly.
cook_kristy
Washington, DC
9/12/2007
