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Tostones
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- Total Time
- 10 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- 2green (unripe) plantains (about 6 ounces each)
- Neutral oil, such as vegetable or canola oil, for frying
- Kosher salt, to taste
Preparation
- Step 1
Trim and discard the ends of the plantains. Use a paring knife to cut a slit along the length of the plantain to easily remove the peel, carefully avoiding cutting into the flesh. If the peel is too firm, use a spoon to lift the edges, then discard the peel. Slice the plantain crosswise into 1-inch rounds (about 8 pieces per plantain).
- Step 2
In a large skillet, heat about ⅛-inch vegetable oil over medium. When the oil shimmers, add the plantains, flat-side down. Fry until beginning to turn golden, about 1 minute per side.
- Step 3
While keeping the heat on, transfer plantains to a cutting board. Working with one piece at a time, use a tostonera or large flat-bottomed cup to gently press each plantain to about ½-inch thick. (If using a cup, keep it as centered as possible to flatten the plantains evenly.)
- Step 4
Working in batches if necessary to avoid crowding the pan, pan-fry the flattened plantains until golden-brown, 1 to 2 minutes per side.
- Step 5
Using a slotted spoon, transfer tostones to a paper towel-lined plate to drain. While hot, season with salt to taste. Serve immediately.
Private Notes
Cooking Notes
prepare a salty water solution and add a crushed garlic clove. Dip the once fried plantains after smashing them - then re-fry. No Need to salt afterward if your solution was salty enough. ALSO - very important - if you are not able to 'smash' them and they seem really dry and just crack apart you need to fry them longer the first time - until slightly browned - golden really - you may need to lower your heat - The picture is exactly how they should look after the second fry
Good recipe. An important thing to consider is to try to find the greenest plantains possible, and this can be a challenge. If they are even slightly ripe, the result will not be good as they will not get crisp.
My kids fill w/down to the soul joy when I make these. My PR friend taught me. You slice the green plantain on a diagonal, discard the ends. Fill a bowl with cold water. Add heaping amounts of adobo. Drop slices into the bowl. Marinade in the water, mixing every once in awhile, for 20 min. This adds incredible FLAVOR! Fry 4/5 min. Place in between parchment. It's cathartic to smash with the side of your fist (gently). Refry until medium golden, 3/4 min. Drain on paper towels. Sprinkle pinch salt
In many places in the Caribbean, these are put to cool slightly after the first fry, squashed flat, passed through salted water very quickly, dried off, and then given the second fry at a higher temp.
I learned to make these from a friend from Puerto Rico. I cut the pieces on a slight bias which gives them slightly more surface area. For the first fry you know they're ready when you see tiny bubbles coming from the centers. A small plate wrapped in foil makes a good press too. For a add crushed fresh garlic to mayonnaise and ketchup.
Agree with the previous post. This is an important step that should not be avoided. I add garlic salt to warm water let the warm smashed plantain soak for a few seconds. Of course they will splatter when they hit the hot oil, but that’s what makes the crinkles crispy!
I make these with super green plantains. Then I top with spicy sour cream (thinned with lime juice, garlic powder, salt, black pepper, and chipotle), fresh tomatillo salsa, and chopped avocado. It's an amazing combination of crunchy, creamy, acidic, spicy, and everything else.
Yes, if you are South American like me, you must be dipping into the salt water solution as the other commenter mentioned!
Fit & fitness-conscious Cuban friends here in Miami taught me to cut the green plantains into one-inch pieces, then microwave them on high until they are squishy. Cool them enough to handle then peel, flatten and fry. Just as good but a lot less oily.
I tried making these twice: once following the recipe exactly as written, and once following the suggestions of soaking them in water in-between fries. I definitely recommend the latter. After flattening, I placed all the tostones on a cooling rack over a baking sheet. I used a squirte bottle filled with water that was generously salted and contained crushed garlic cloves. Just a light squirt and the water was absorbed immediately; no need to drain or pat dry. Big difference!
Step 1: Precaution:peel the GREEN plantains under water / wash hands immediately after peeling them because green plantains may stain your hands- nothing serious. but it may be an inconvenience. Soak the raw slices into highly salted tap water. Let them soak for 30 minutes. Remove and dry before the first fry. Step 3: Do not use a cup. Press the medium-fried plantain slices using any wooden board. Step 4: Add oil, to a 1/2", so plantains cook evenly thru Step 5: Salt, adobo or chimichurri
I’m a guero with a Colombian wife who has perfected my patacones recipe during Covid-19. A few thoughts... I salt a chopping board and salt before the first fry, after smashing them, and when they’re done. Salt is absolutely crucial. Don’t cut them too thick or they’re too hard to smash. Also, as someone else noted, make sure you are frying enough the first time. I fry it until just starting to brown. Lastly, I smash them between parchment paper using the bottom of a small, sturdy pan.
I use the inside of the peel to flatten the tostones. It works just as well and one less item to wash.
Sorry, this tostones look horrible. Tostones should look completely round, golden and crisp. Oily, dark tostones are the worst. In Puerto Rico and the Caribbean we generally don't fry them in skillets but in pots, they absolutely need to be deep fried or at least the oil needs to cover the plantains completely for it to work. If you have that either measure the temperature to 350* or wait for it to be really hot and fry for 2 mins. each batch. You can serve with garlicky sauces
You can also cut the plantain slices thinner and smash them to 1/4” thin or thinner and refry. Super crunchy like chips almost. my kids love them like this although I prefer the more starchy thick ones. Sprinkle salt on as soon as you take them out of the oil if you like it with salt.
Absolutely agree with Julia’s comment. These look horrible.
My first taste of tostones was when I worked in Puerto Rico, from a Burger King. I’d dipped them in ketchup like French fries. I’ve been in love with tostones ever since.
Definitely adding tostones to my Chanukah rotation this year!
I agree with Julia's comment - these Tostones look 'overcooked' to me.
Made according to recipe and they were perfect!
Just a note - these are called tostones in Puerto Rico and other parts of the Caribbean but in Panamá and Columbia, they are known as patacones. And agree with everyone who has posted about the dunk in salty water.
My Cuban husband used green bananas instead of green plantains for a lighter, crispier plantain. The bananas have to be really green, but they're wonderful!
My dad was from Manzanillo, Cuba, and he made the best tostones. He always dipped the 1-time fried plantain in a bowl of salted water, before he mashed them and re-fried. Be careful because the watered tostones can splash hot oil when immersed for the second time. So, stand as far away as possible, cover your clothes with an apron and wear glasses. If you dip in salted water there is no need to salt later.
Don’t forget the mayoketcho - mayo & ketchup mixed together- for a dipping sauce.
I made these to go with tacos and they came out great. I followed the advice to soak them briefly in a salt solution after the first fry. I added some goya sazon to the solution which seasoned them really well and added a nice color. Only thing was i seemingly forgot the definition of pan frying and at first tried deep frying the plaintains twice which was an epic fail - don't do that haha.
To reduce splatter after dipping in the salt water, blot dry a bit before popping them back in the oil. They don't need to be dripping wet, just damp.
My favorite in PR was Mofongo. Peel, slice diagonally, and golden-fry platanos, then mash with salt, pepper, and either garlic or onion (or both), roll into little balls, and fry again.
It sometimes is very hard to peel a green plantain. My abuela's trick: trim off the ends of the platano and let them soak in salty warm water for a few hours. The peeling process will be a lot easier
I soak them in ice water, score the skin down each section with a sharp knife. The kins snap off!
I cut the rounds 1/2 “ and after first fry I flattened to 1/4” with a small plate. Then soaked in salted water for a minute and paper-towel dried. After second fry I dusted them with a mix of salt, cinnamon and powdered sugar. Tasted better than the savory one I made.
I’ve been making these for years - following the recipe from a local Marin County Puerto Rican restaurant. Once finished, I top with a little white cheese (mozzarella works great) and throw them under the broiler to melt (Tostones con Queso). Then add a slice of tomato, a slice of avocado, and Trader Joe’s Yuzu Hot Sauce.
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