Tostones Recipe
A classic tostones recipe featuring twice-fried green plantains, delivering that signature crispy, golden exterior found throughout Caribbean and Dominican cooking.
Equipment
- Deep pot or skillet for frying
- tostonera (plantain press) or a flat-bottomed cup
- Tongs
Ingredients
- 3 green plantains
- Vegetable oil for frying
- Salt to taste
- Water for soaking (optional)
Instructions
Prepare the Plantains
- Cut off both ends of each plantain, then score the skin lengthwise with a knife and peel it away, since green plantain skin is much tougher than a ripe banana peel and often needs to be pried off in sections.
- Cut the peeled plantains into pieces about 1 to 1.5 inches thick.
First Fry
- . Heat about 1.5 inches of vegetable oil in a deep pot or skillet to 325°F (165°C). Fry the plantain pieces in batches for 3-4 minutes per side, until they turn a light golden color and become slightly softened, but not fully crispy yet.
- Remove the pieces with tongs and drain on a paper towel-lined plate, letting them cool slightly for a couple of minutes so they're easier to handle.
Flatten the Plantains
- Using a tostonera, or the flat bottom of a cup or jar, press down firmly on each piece of plantain to flatten it into a disc about ¼-inch thick.
Second Fry
- Increase the oil temperature to 350°F (175°C). Fry the flattened plantains a second time for 2-3 minutes per side, until deeply golden and crispy on the outside.
- Remove and drain on a fresh paper towel-lined plate, then immediately salt the hot tostones to taste, letting the salt adhere while they're still warm.
Notes
- Using genuinely green, unripe plantains is essential for this recipe, since ripe or partially ripe plantains contain too much sugar and won't fry up crispy the same way.
- Some cooks soak the fried plantain pieces briefly in salted water between the first and second fry, which can help enhance flavor and crispness, though this step is optional and not strictly necessary for good results.
- Salting the tostones immediately after the second fry, while they're still hot, helps the salt stick much better than waiting until they've cooled down.
- If you don't have a tostonera, a flat-bottomed cup, jar, or even the bottom of a plate works just as well for flattening the plantains.
- Tostones are best enjoyed immediately after frying, since they lose their crispiness fairly quickly once they cool and sit for too long.