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–+ servings

Fried Green Plantains - Tostones

Prep 10 minutes
Cook 15 minutes
Total 25 minutes
Makes 15 tostones

Ingredients

  • 3 green plantains
  • Vegetable oil for frying, or any other neutral oil (about 2-3 cups or just enough to cover the slices)
  • Salt, flaky salt works great

For serving:

  • Cuban Mojo, optional
  • Ketchup mayo, optional
  • Guacamole, optional

Ketchup Mayo:

US Customary - Metric

Instructions

How to Peel Plantains (it’s just like peeling a yucca):

  1. Cut both ends of the plantain.
  2. With the tip of a sharp knife, cut through the skin, lengthwise, just deep enough to go through the skin (don’t cut through the flesh).
  3. With your fingers, separate the skin from the flesh.
  4. Note: Green plantains have a tough skin and sap, however, once you make a cut through the ridges of the skin, separating the skin from the flesh should be easy. Discard the skin.
  5. How To Cut Plantains: For tostones, slice the plantain into 2-inch chunks, diagonally.
  6. In a large, deep, heavy bottomed pan, heat the oil over medium heat (If using a deep-fryer thermometer, the oil should register around 300F -325ºF)
  7. Cooking in batches, add about a third of the peeled and cut plantain slices into the skillet and cook, for about 3-4 minutes per side, or until golden but slightly pale.
  8. Transfer to a cooling rack or plate lined with paper towels, to drain. Continue frying the remaining slices.
  9. If you have a plantain press (tostonera) or a tortilla press, line it with plastic wrap, otherwise line your cutting board with a large piece of plastic wrap.
  10. Using your plantain press OR with the bottom of a drinking glass or a small plate, flatten the fried plantains by smashing them to about ¼ to ⅛ inch thick. Smash gently to prevent the slices from breaking. The edges will crack but the slices should be kept in one piece.
  11. Before frying the plantains for a second time, make sure to heat up the oil to medium-high heat (about 350ºF to 375ºF).
  12. Add the smashed plantains back into the oil and fry them for about 2 additional minutes per side or until golden brown and crispy
  13. Remove from the oil and transfer them to a paper towel lined cooling rack or plate. Immediately season with salt. Serve with Cuban mojo, ketchup mayo or guacamole.

Ketchup Mayo:

  1. Combine all ingredients and refrigerate until ready to use.

Notes

  • Depending on size, you may get 5 to 6 tostones out of each plantain.
  • Served as an appetizer, you need about 1 plantain per person.
  • As a side dish, you can use 1 plantain per 2 people.
  • The oil doesn’t need to be as hot on the first fry as you are only trying to soften the inside without browning the plantain too much.
  • To test the oil to see if it is hot enough for the 2nd fry (without a deep-fry thermometer) using kitchen tongs, dunk a slice of plantain into the oil. If you see small bubbles forming around the plantain, the oil is ready for frying!
  • Salt the tostones while they are hot right-off-the-skillet.
  • Alternatively, right after the 2nd fry, while the tostones are still hot and draining, you can spritz or brush the mojo sauce over each side, lightly salt and serve.
  • Tostones are best when served on the same day but will last, stored in an airtight container in the refrigerator for 5-6 days.
  • Reheating tostones:
    • In the air fryer at 350ºF. Place tostones in a single layer in the air fryer basket. Heat for 2-3 minutes or until warm and crispy.

Nutrition

Serving: 15 tostones, Calories: 1262 kcal, Carbohydrates: 215 g, Protein: 8 g, Fat: 42 g, Saturated Fat: 7 g, Polyunsaturated Fat: 25 g, Monounsaturated Fat: 10 g, Trans Fat: 0.1 g, Cholesterol: 24 mg, Sodium: 911 mg, Potassium: 2506 mg, Fiber: 12 g, Sugar: 25 g, Vitamin A: 344 IU, Vitamin C: 112 mg, Calcium: 30 mg, Iron: 4 mg
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