Tostones
(Puerto Rican fried plantains)
Image 
by eggrollstan
6 to 8 servings
Ingredients
- Green plantains, peeled and sliced diagonally into 1-inch pieces -- 2
- Oil for deep frying
Method
- 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.
- 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.
- 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.
advance preparation of Tostones
Can the Tostones be made in advance of a party? How long will they hold? Thanks. Barb
For once thankful for School
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!!!
tostones mmm
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
how exactly do you make Ropa
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..
Patacones
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.
Tostones mmmm
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.
excellent
excellent
This web is fantastic
This web is fantastic
It reminds My Daughter Of
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
thats really sweet, i hope
thats really sweet, i hope ur life get better, and may your fahter rest peacefully in heavan
TOSTONERA
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.
would like to get or see
would like to get or see youre tostonera please respond soon thank you!