Tostones

Crispy tostones are golden, salty, and totally delicious. Fresh green plantains are sliced, fried, smashed, and fried again until perfectly crisp. They are a staple in Latin American and Caribbean cuisines and make the perfect appetizer, snack or side dish.

I grew up eating tostones (also known as green fried plantains) with garlic shrimp, eggs, or just by themselves. No matter what you serve them with, they are always a hit. Unripe green plantains are double fried to create a delicious savory flavor and crispy texture.

Hot, crisp, and lightly salted, these savory tostones are simple to make and impossible to resist. They are also a great addition to the holidays, like Christmas, or make a tasty snack or side dish all year round.

What are Tostones? 🤤

Tostones (also called fried green plantains) are made from slices of green (unripe) plantains. They are popular in Caribbean cuisine and across Latin America.

You must use green plantains for the tostones as they are starchier and less sweet than ripe plantains. The savory flavor pairs well with other dishes like chimichurri, mango ceviche, salsa, and more. You can eat them similar to how you would eat crispy chips or French fries.

The fried green plantains are called “tostones” in Puerto Rico, Cuba, and across the Caribbean. In Latin American countries, they are called “patacones.”

Why You’ll Love Them

Tostones are an easy side dish any day of the week. The flavor is simple, but the crunch is everything. Here are a few reasons why I love this recipe:

• Quick and Easy: With just a few simple ingredients and a quick cooking process, you will be on your way to delicious authentic tostones.
• Crispy Texture: Fried green plantains are crunchy on the outside yet tender on the inside. They come out crispy because they are pressed down flat and fried in oil.
• Perfect for dipping: Serve them with garlic sauce, guacamole, or mayo-ketchup. They are a completely irresistible snack that is perfect for dipping.
  

Ingredients You Need

NOTE: The full list of ingredients with measurements is provided in the recipe card below.

Tostones are made with just a few pantry staples—no fancy ingredients required.

• Green Plantains: Look for firm, unripe plantains with no yellow, if possible. The greener, the better. Green plantains are starchy, as opposed to the yellow ones that are sweet. For tostones, you want the flavor to be savory instead of sweet.
• Neutral Oil: I like vegetable oil or canola oil for frying.
• Garlic: Fresh garlic adds subtle flavor.
• Salt: Use coarse sea salt. The salt helps lock in the flavor.

Equipment You Need

To make the flattened plantains, you will need a plantain press called a tostonera. A tostonera is a tool traditionally made out of wood that is used to press the friend green plantains.

If you don’t have a tostonera, you can use the flat bottom of a glass.

How to Make Tostones

Tostones come together in two quick rounds of frying. Here’s how to make them:

1. Prepare the plantains: Slice off the end of the plantain, cut a slit down the length of the plantain, and remove the peel. Slice the plantains into 1-inch pieces. Line a plate with paper towels.
2. Heat the oil: Add the oil to a large deep skillet and heat to 350°F. It should be enough oil to almost cover the plantains. Once hot, fry the sliced plantains for 3 to 4 minutes, until slightly golden yellow but not fully crisp. Use a slotted spoon to remove and transfer to the prepared plate.

3. Smash the plantains: Use the bottom of a cup or a tostonera to flatten each piece into a disc.
4. Dredge the plantains: In a large bowl of water, add the garlic and salt. Stir to combine, then dip the smashed plantain in the salted water mixture. Remove from the water and pat dry with a paper towel.

TIP: Dipping the fried plantains in water prevents them from turning brown during this process. It also helps to infuse extra flavor and creates the soft interior. You can skip the water, but it ensures the best results. Just make sure to pat the tostones dry with a kitchen towel or paper towel.

5. Fry the plantains for a second time: Once dry, return the plantain slices to the hot oil and fry for 2 to 3 additional minutes, until golden brown and crispy.
6. Season the fried green plantains: Transfer to plate lined with fresh paper towels and sprinkle immediately with salt.

Serve as a snack or as a side with sauces, dips, ceviches, and more. Tostones are the perfect addition to any Latin or Caribbean cuisine!

Substitutions and Variations

• Garlic Oil: Drizzle with garlic-infused oil after frying.
• Seasoned Salt: Add a little paprika or garlic powder for extra flavor.
• Lime Juice: You can add freshly squeezed lime juice to the bowl of water, or a fresh squeeze of lime juice over the tostones just before serving. Either way, it adds a fresh citrus flavor which pairs well with tostones.
• Dipping Sauce: Try with guacamole, yum yum sauce, mayo ketchup or spicy mayo.

Recipe Tips

• Use green plantains: Try to find the greenest plantains you can find. They are a must for tostones. Plantains turn from green to yellow to brown quickly. The riper they get, the sweeter they will taste. Yellow plantains are sweet plantains and they won’t crisp up the same way.
• Fry in batches: Don’t overcrowd the pan or the oil temp will drop.
• Pat the plantains dry before the second fry: Make sure to pat the wet plantains dry before the second fry. You can skip the water step, but the texture will not be as good.
• Smash gently: Press evenly to avoid breaking the plantain pieces.

Make Ahead and Storage

Tostones are best served hot and fresh, but here’s how to prep ahead:

Make ahead: You can do the first fry ahead of time. Smash and store the plantains in the fridge, then do the second fry just before serving.
Storage: Store any leftover tostones in an airtight container in the fridge for up to 2 days. Reheat in the oven or air fryer to get them crispy again.

More Caribbean Recipes You’ll Love

• Camarones al Ajillo
• Mango Ceviche
• Puerto Rican Pepper Steak

Serve this popular side dish with any of your favorite Caribbean or Latin American dishes. The twice-fried plantains are a delectable recipe that everyone will love!