There’s nothing tastier than a fresh crispy batch of tostones! They always make my mouth water as they have a perfectly crisp golden exterior and are tender and starchy on inside. If you’ve never had tostones, they are fried green plantains that are flattened and fried again until they’re crispy. They are shockingly easy to make with only a handful of ingredients.
While you may think this is a sweet treat, they come out deliciously savory. Plantains do not contain a lot of sugar and must be cooked but not to worry, tostones are effortless to cook! Try my arepas recipe, empanadas recipe, and capirotada recipe for another delicious and easy Latin treat.
What You Need to Make This Recipe
Plantains — Plantains with yellow coloring on the peel will make a sweeter and softer fried plantain (called maduros). Look for plantains with a fully green peel with minimal dark spots. They need to be as unripe as possible.
Oil — I use vegetable oil or canola oil due to their high smoke point and neutral flavor. If you use an oil with a low smoke point, the oil will burn and smoke, leaving a burnt taste on the tostones.
How to Make Tostones
1. Peel the plantains by cutting off the tip on each end. Make three cuts in each plantain by running the tip of a sharp knife down the length of the plantain, cutting just through the peel. Carefully remove the peel and cut the plantains into 1-inch thick rounds.
2. Place the water in a large bowl and stir in the salt just until dissolved. Add the sliced plantains and let soak for at least 10 minutes and up to 30 minutes.
3. Drain the sliced plantains well and pat dry.
4. Pour enough oil into a large skillet to cover the bottom by ½-inch. Heat over medium-high heat until warmed but not smoking. Working in batches, if needed, add a single layer of plantains to the oil. Fry for about 4 minutes per side or until lightly golden.
5. Transfer to a paper-towel-lined plate to drain. Remove the oil from the heat. Place a piece of plantain between two layers of plastic wrap or parchment paper. Using the bottom of a glass or a can, gently flatten the plantain. Repeat with the rest of the fried plantains.
6. Return the skillet to medium-high heat, adding more oil if needed. Fry each flattened plantain until golden and crispy, about 3 minutes per side. Transfer to a paper-towel-lined plate to drain and immediately sprinkle the tostones with salt, if desired.
Pro Tips for Making This Recipe
- I like using sea salt flakes to top the tostones before serving as the flaky salts add an extra crunchy texture.
- While similar in shape, you cannot swap plantains for bananas. The high starch content keeps the plantains from falling apart as they cook.
- Avoid overcrowding the skillet with the plantains, as doing so will prevent them from cooking unevenly.
- If you have a tostonera, it is perfect for flattening the tostones. Other methods of flattening the tostones are by pressing down with a plate, a sheet pan, or even a spoon!
- If you do not have a thermometer, rip off a tiny amount of the plantain and add it to the oil. If it bubbles, then the oil is ready.
Frequently Asked Questions
Why do I need to soak the plantains?
Plantains will quickly oxidize once cut. The salt brine will prevent oxidation and season them as well.
What should I serve with this?
Tostones are the best when dipping in a delicious garlicky sauce! Try one of my favorites:
- Garlic Mojo: Blend together ½ cup cilantro leaves, ⅓ cup olive oil, juice of 2 lime, 4 garlic cloves, and salt to taste.
- Salsa Rosada: Stir together equal parts mayo and ketchup, and grate in fresh garlic cloves to taste.
Can I make this ahead of time?
I recommend eating tostones immediately, as they do harden over time. However, if you want to make this ahead of time, you can fry them and press them. Once pressed, place them in a container with parchment or wax paper in between them to avoid sticking before storing them in the fridge. When ready to eat, fry them the second time, so they become hot and crispy. You can also freeze the tostones after flattening. Thaw frozen tostones before frying them a second time.
Why are the plantains falling apart?
If the plantains fall apart when you press them, it’s because they were not cooked enough during the frying process. If this happens, add the plantains back into the oil and let them cook a bit longer.
If you love this recipe try these out!
If you’ve tried this Tostones recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Tostones
Video
Equipment
- Large bowl
- Skillet
Ingredients
- 2 green plantains
- 2 cups water
- 2 teaspoons salt
- Vegetable or canola oil for frying
Instructions
- Peel the plantains by cutting off the tip on each end. Make three cuts in each plantain by running the tip of a sharp knife down the length of the plantain, cutting just through the peel. Carefully remove the peel.
- Cut the plantains into 1-inch thick rounds.
- Place the water in a large bowl and stir in the salt just until dissolved. Add the sliced plantains and let soak for at least 10 minutes and up to 30 minutes. Drain well and pat dry.
- Pour enough oil into a large skillet to cover the bottom by ½-inch. Heat over medium-high heat until warmed but not smoking. Working in batches if needed, add a single layer of plantains to the oil. (The oil should bubble softly not vigorously and be around 325F to 335F. Adjust the heat if needed.)
- Fry for about 4 minutes per side or until lightly golden. Transfer to a paper-towel-lined plate to drain. Remove the oil from the heat. (At this point, the plantains can be held for a few hours and finished when ready to serve.)
- Place a piece of plantain between two layers of plastic wrap or parchment paper. Using the bottom of a glass or a can, gently flatten the plantain. Repeat with the rest of the fried plantains.
- Return the skillet to medium-high heat, adding more oil if needed. Fry each flattened plantain until golden and crispy, about 3 minutes per side. Transfer to a paper-towel-lined plate to drain and immediately sprinkle with salt, if desired.
Notes
- I like using sea salt flakes to top the tostones before serving as the flaky salts add an extra crunchy texture.
- While similar in shape, you cannot swap plantains for bananas. The high starch content keeps the plantains from falling apart as they cook.
- Avoid overcrowding the skillet with the plantains, as doing so will prevent them from cooking unevenly.
- If you have a tostonera, it is perfect for flattening the tostones. Other methods of flattening the tostones are by pressing down with a plate, a sheet pan, or even a spoon!
- If you do not have a thermometer, rip off a tiny amount of the plantain and add it to the oil. If it bubbles, then the oil is ready.
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