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Tostones

Tostones Recipe (Puerto Rican fried plantains)

(Puerto Rican fried plantains)

Image Creative Commons by eggrollstan

3
Average: 2.5 (107 votes)

Tostones, twice-fried green plantains, are a favorite snack and side dish in Puerto Rico, Cuba and the Dominican Republic. Haitians call them bananes pesées, or banan peze. They are also eaten in Central America and throughout South America. In Ecuador, Peru and Venezuela they are known as patacones.

6 to 8 servings

Ingredients

  • Green plantains, peeled and sliced diagonally into 1-inch pieces -- 2
  • Oil for deep frying

Method

  1. Heat about 1/2-inch of oil in a heavy skillet over medium-high heat. Add half the plantain slices to the hot oil and fry, turning frequently, until they begin to brown on all sides. Remove to a paper-towel-lined plate and repeat with the remaining slices.
  2. When all the slices have been fried, use a glass or small plate to press each slice to a thickness of about 1/3-inch.
  3. Return half the flattened slices to the hot oil and fry again on each side until well browned and crispy. Drain on paper towels and repeat with the remaining flattened slices. Serve hot with mojo garlic sauce.

Variations

  • Sometimes the plantains are soaked in salted water for about an hour and then dried well before sautéing. This is said to make them crispier and add flavor.

Notes

  • In Puerto Rico, tostones are usually served with a garlic sauce called mojo.
  • A tostonera is a small device that is used in the Caribbean to flatten the plantains for their second frying. Any sturdy flat surface works just as well. Or try using a tortilla press.
  • Use only green, unripe plantains for this dish. They have a higher starch content and will get more crispy in the hot oil.
Caribbean Islands
Cuba
Puerto Rico
Appetizers
Deep Frying
Plantains

Comments

OTNIEL wrote on Fri, 10/31/2008 - 08:17

I ENJOY EATING TOSTONES SO MUCH THAT WE HAVE DESIGN A SPECIAL 100% STAINLESS STEEL TOSTONERA, THAT WILL NEVER RUST OR FALL APART. IT COMES WITH A LIFETIME WARRANTY, SO IT WOULD BE THE LAST TOSTONERA YOU WILL EVER BUY. VISIT THE PICHARDOUNITED.COM AND SEE IT FOR YOURSELF.

lulu wrote on Sun, 12/27/2009 - 05:58

would like to get or see youre tostonera please respond soon thank you!

Anonymous wrote on Thu, 12/04/2008 - 08:00

It reminds My Daughter Of Nuggets
MY mother would cook this when ever i am feeling down
it cheers me up
vbecause when my father passed away he would always be cooking this type of food
so i am not feelin down and the taste of this
reminds me of him

Pauline wrote on Mon, 03/23/2009 - 13:45

thats really sweet, i hope ur life get better, and may your fahter rest peacefully in heavan

Anonymous wrote on Tue, 04/14/2009 - 03:34

This web is fantastic

Anonymous wrote on Tue, 04/14/2009 - 18:58

excellent

BD wrote on Wed, 05/27/2009 - 19:05

I came to love patacones while living in Ecuador over 20 years ago. The friends that taught me to make them had a palm sized, flat, smooth rock that they always kept in the kitchen, mostly for the purpose of smashing the patacones after the first time they are fried. The kids loved helping out with that part!

One thing to remember while working with plantains... Peel them under running water so they won't stain your hands brown.

Anonymous wrote on Thu, 06/04/2009 - 13:27

I can't get enough of tostones.. My husband who is Cuban makes the best. Everyone I have made them for loves them especially with the Ropa Vieja and fresh salad.

Kell wrote on Thu, 06/04/2009 - 13:34

I absolutely love tostones and especially when my husband makes them. Being Cuban he makes them all the time and they are so good. Usually serves them with Ropa Vieja and the fresh salad. Mmmmm

Marlei Benijoan wrote on Wed, 12/07/2011 - 16:04

how exactly do you make Ropa Vieja because my Fiance is from Puerto Rico and he has never made that? we usually eat tostones with a garlic kind of sauce..

Shaelyn wrote on Wed, 04/27/2011 - 17:12

I had to make something Caribbean for my school project, and I thought that these would taste good. Now I LOVE them. So good!!! 10 thumbs up!!!

Mel wrote on Sat, 03/22/2014 - 13:22

Right. My mom makes them almost every day. Either their good or its the Haitian in her blood.

Barbara Miner wrote on Thu, 04/12/2012 - 09:16

Can the Tostones be made in advance of a party? How long will they hold? Thanks. Barb

JJ wrote on Mon, 12/16/2013 - 18:39

It depends how good you want them. Tostones are amazing right off the pan becuase that is when theyre at their crispiest and with the grease on them, they hold the salt easily. But if you make them in advance they dry out a bit and hey dont have that really good crispiness anymore.