Tostones
Updated May 25, 2021
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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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
Nutritional analysis per serving (4 servings)
181 calories; 13 grams fat; 1 gram saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 4 grams polyunsaturated fat; 18 grams carbohydrates; 1 gram dietary fiber; 10 grams sugars; 1 gram protein; 200 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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
Comments
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
I bought a tostone press which works great
The tostones are crisper if you chill the cut medallions in an ice water bath with salt, garlic, and fresh cilantro, dry them and then fry them. After they are fried golden brown and smashed, I dip them in the cold water bath again and dry them before frying again. The cold tostones will make the oil pop (watch out!) and they'll puff up a bit and end up lighter and crisper than prepared without the cold baths.
Before slicing them off their skin, I cut off the tips, cut the plantain in half and soak the pieces (without peeling) in hot water. It will be so much easier to peel them!