Crispy Homemade Tostones: A Step-by-Step Guide

Ingredients

  • 2 large green plantains
  • 1 cup of vegetable oil for frying
  • 1 teaspoon of salt, or to taste
  • 1 cup of water
  • 1 garlic clove, minced

Steps and instructions

  1. Peel the plantains. The best way to peel a plantain is to cut off the ends, make a lengthwise cut through the skin, and then peel off the skin.
  2. Slice the peeled plantains into 1-inch thick rounds.
  3. Heat the vegetable oil in a large, deep skillet over medium-high heat. Place plantains rounds into the hot oil.
  4. Fry the plantains until golden on both sides, approximately 3-4 minutes per side. Do not overcrowd the skillet, fry in batches if necessary.
  5. Remove the plantains from the skillet and drain on paper towels.
  6. Using a tostonera (plantain press) or the bottom of a glass, flatten each fried plantain to about half its original height.
  7. Fry the flattened plantains again until golden brown and crispy, about 1-2 minutes per side.
  8. Remove the plantains from the skillet and drain on paper towels, then sprinkle with salt to taste while they're still hot.
  9. In a small bowl, combine the water and minced garlic. Dip each fried plantain in the garlic water before serving. This step is optional but adds a lot of flavor.
  10. Serve immediately.

Tools for making

  • Skillet - A large, deep skillet is required for frying the plantains.
  • Tostonera - A tostonera, also known as a plantain press, is used to flatten the fried plantains.
  • Paper towels - Paper towels are needed for draining the fried plantains and removing excess oil.
  • Small bowl - A small bowl is used to combine the water and minced garlic for dipping the fried plantains.
  • Knife - A knife is necessary for peeling the plantains and slicing them into rounds.

Recipe variations

  • Add a sprinkle of chili powder or cayenne pepper for a spicy kick
  • Serve with a side of mojo sauce or aioli for dipping
  • Replace the vegetable oil with coconut oil for a different flavor
  • Try using ripe plantains instead of green plantains for a sweeter taste
  • Add a squeeze of lime juice over the tostones for a refreshing twist
  • Top the tostones with shredded cheese and melt them under the broiler for a cheesy variation
  • Make a tostone sandwich by adding your favorite fillings like pulled pork, avocado, and salsa
  • Sprinkle with cinnamon and sugar for a sweet dessert version
  • Use a different dipping sauce like guacamole or salsa verde

Recipe overview

Tostones, also known as "fried green plantains", are a popular dish in many Latin American countries. They are made from unripe plantains that are cut into thick slices, fried until golden, then flattened and fried again until crispy. The result is a snack or side dish that's salty, crispy, and absolutely delicious. In this recipe, we will guide you through all the steps to make perfect tostones, from peeling and cutting the plantains, to frying and flattening them. We'll also share a tip for adding extra flavor to your tostones with a simple garlic water dip. Whether you're already a fan of tostones or trying them for the first time, we're confident you'll love this recipe. So gather your ingredients and get ready to cook some crispy, delicious tostones!

Common questions

  1. How do I peel the plantains? To peel the plantains, cut off the ends, make a lengthwise cut through the skin, and then peel off the skin.
  2. How thick should I slice the plantains? Slice the peeled plantains into 1-inch thick rounds.
  3. How long should I fry the plantains for? Fry the plantains until golden on both sides, approximately 3-4 minutes per side.
  4. Can I fry the plantains in batches? Yes, if necessary, you can fry the plantains in batches to avoid overcrowding the skillet.
  5. What should I use to flatten the plantains? You can use a tostonera (plantain press) or the bottom of a glass to flatten each fried plantain.
  6. How long should I fry the flattened plantains for? Fry the flattened plantains until golden brown and crispy, about 1-2 minutes per side.
  7. Should I sprinkle salt on the plantains? Yes, sprinkle salt to taste on the hot fried plantains.
  8. What is the garlic water for? The garlic water is optional but adds flavor. Dip each fried plantain in the garlic water before serving.
  9. Can I make these ahead of time? Tostones are best enjoyed immediately after frying for optimal texture and flavor.

Serving dishes and utensils

  • Tostonera - A kitchen tool specifically designed to flatten fried plantains. It helps to achieve the perfect thickness and shape.
  • Deep Skillet - A large, deep skillet or frying pan is essential for frying the plantains. It should be able to hold enough oil and accommodate the plantain rounds comfortably.
  • Paper Towels - These are needed for draining the fried plantains to remove excess oil.
  • Garlic Press - A garlic press can be used to mince the garlic clove for the optional garlic water dip.
  • Small Bowl - A small bowl is required for mixing the water and minced garlic to create the garlic water dip.

Origin stories

Tostones are a staple in Latin American cuisine, especially in the Caribbean islands. They're known by a variety of names, such as patacones in Colombia and Panama, fritos verdes in the Dominican Republic, and tachinos or chatinos in Cuba. The origin of the term "tostones" comes from the Spanish verb tostar which means "to toast", referring to the double-frying process that gives the dish its distinctive crispiness. In Puerto Rico, there's a popular belief that tostones were invented when a chef, frustrated by a customer who kept sending back his fried plantains for not being crispy enough, smashed the plantains flat and refried them, resulting in the now beloved tostones. Whether this tale is completely true or not, the cultural significance of tostones cannot be denied. They're a testament to the creativity of Latin American cuisine, transforming a humble plantain into a delicious, crispy dish.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.