- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 165 kcal
Quick summary
“Tostones are traditional Caribbean appetizers made with twice-fried green plantain slices pressed into rustic discs. It is worth making for the unique contrast between the crunch of the golden edges and the soft and neutral interior seasoned with sea salt.”
What you need to know
- Use completely green and firm plantains to ensure they maintain the correct structure without sweetening.
- Perform the first frying over medium heat for 3 minutes until the pulp is cooked inside without burning the outer crust.
- Press the still-warm slices with the flat bottom of a greased glass to flatten them evenly without crumbling.
Ingredients
Main
- 2 green plantains
- Oil for frying
- Salt to taste
- Lemon (optional, to season)
Instructions
Principal
- Start by peeling the green plantains and cut them into slices of approximately 3 cm.
- In a pan, heat the oil over medium heat.
- When the oil is hot, add the plantain slices and fry for about 3 minutes, until golden.
- Remove the slices from the pan and place on paper towels to absorb excess oil.
- Then, with the help of a glass or press, flatten each slice to form a disk.
- Return the plantain discs to the pan with the hot oil and fry again for another 2-3 minutes, until crispy.
- Remove the tostones from the pan and place on the paper towel again to drain.
- Season with salt and, if desired, a little lemon juice before serving.
Chef's tips
- Grease the base of the glass or press with a few drops of oil so that the flattened banana pulp does not stick when pressing.
- Heat the oil well in the second frying (about 180 ºC) to toast the surface quickly without soaking in fat.
- Salt the tostones immediately after removing them from the second fry, while the surface still retains heat to set the crystals.
Variations
- Tostones al ajillo: brush with olive oil heated with plenty of minced garlic and parsley right after they come out of the fryer.
- Spiced tostones: sprinkle a pinch of smoked paprika, cumin powder, and ground black pepper along with the salt.
- Tostones in the air fryer: pre-cook the rounds in the air fryer at 160 ºC, mash, and return to 200 ºC for 6 minutes brushed with olive oil.
Substitutions
- Green plantain: use common very green plantain or green silver plantain; never use ripe or yellow banana.
- Oil for frying: can use corn oil, soybean oil, sunflower oil, or good quality lard.
- Fine salt: replace with freshly ground coarse salt, salt with garlic powder, or sea salt flakes.
How to store
The tostones should be consumed immediately after the final frying to preserve the crispy texture. If there are leftovers, store in a closed container for 24 hours and reheat in a dry skillet or air fryer for 3 minutes.
Can it be frozen?
Freeze the slices after the first frying and flattening, arranged separately on a baking sheet and then in bags for up to 90 days. When serving, fry the rounds directly frozen in hot oil until golden.
What to serve with
Serve with creamy guacamole, tartar sauce, artisanal sour cream, spicy vinaigrette sauce, or white fish ceviche. They are excellent substitutes for french fries or bread toasts.
Frequently asked questions
What is the ideal thickness of the discs after pressing?
Press until you get discs about 0.5 cm to 1 cm thick; too thin may break and too thick do not get crispy in the center.
What to do if the round breaks when being mashed?
This happens if it didn't fry long enough in the first stage or if it cooled down; ensure it is soft in the center and still warm when pressing.
How to peel green banana easily?
Cut both ends of the banana, make three or four longitudinal cuts in the peel with the tip of a knife, and pull the peel under warm water.
Can I use plantains with yellow skin?
No, if the peel is yellowish the starch has already turned into sugar and the slice will be sweet and soft instead of crunchy and salty (ripe ones become tajadas).
