Description
- Tostones are a classic Caribbean and Latin American dish made from green plantains that are sliced, fried, smashed, and fried again until perfectly crispy. They’re savory, satisfying, and ideal as a side dish, snack, or appetizer.
Ingredients
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2–3 green (unripe) plantains
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Vegetable oil, for frying
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Salt, to taste
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Optional: garlic salt, adobo seasoning, or dipping sauces (like garlic mayo or mojo)
Instructions
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Peel Plantains: Cut off both ends of each plantain. Make a few shallow slits lengthwise along the peel and use your fingers or a spoon to remove the skin. Slice plantains into 1-inch thick pieces.
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First Fry: In a deep skillet, heat 1 inch of vegetable oil over medium heat. Fry plantain slices for 3–4 minutes per side, until lightly golden but not fully crisp. Remove and drain on paper towels.
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Smash: Flatten each piece using the bottom of a glass, a tostonera (plantain press), or a plate until about 1/4-inch thick.
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Second Fry: Return flattened plantains to the hot oil. Fry again for 2–3 minutes per side, or until golden and crispy. Drain on paper towels.
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Season & Serve: While still hot, sprinkle with salt or your preferred seasoning. Serve immediately with dipping sauces if desired.
Notes
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Flavor Variation: Add a dash of garlic powder or adobo seasoning right after frying for extra flavor.
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Make-Ahead Tip: You can do the first fry ahead of time and store the smashed plantains in the fridge for up to a day before the second fry.
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Dipping Sauce Ideas: Garlic aioli, mojo sauce, spicy ketchup, or avocado crema work great with these.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish, Salad
- Method: Frying
- Cuisine: Caribbean, Latin American
Nutrition
- Serving Size: 4–5 tostones
- Calories: 200
- Sugar: 1g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0g