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Tostones Recipe (Fried Green Plantains)

Prep 10 minutes
Cook 10 minutes
Total 20 minutes

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

  • You may get 5 to 6 tostones from each plantain, depending on size.
  • For an appetizer, plan on 1 plantain per person.
  • For a side dish, plan on 1 plantain per 2 people.
  • Keep the oil lower for the first fry, about 300°F to 325°F, to soften the plantains without over-browning.
  • Increase the oil temperature for the second fry, about 350°F to 375°F, for the crispiest texture.
  • Salt the tostones while they are hot.
  • Tostones are best served the same day.
  • Store leftovers in an airtight container in the refrigerator for 5 to 6 days.
  • Reheat in the air fryer at 350°F for 2 to 3 minutes, or until warm and crispy.Depending on size, you may get 5 to 6 tostones out of each plantain.

Nutrition

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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