Tostones: Fried Green Plantains
These crispy, savory Tostones are quick and easy to make! Perfect as a snack or side dish, they bring a delicious Latin American flavor to your table.
Equipment
- Sharp Knife
- Cutting Board
- Large skillet or frying pan
- Slotted Spoon
- Paper Towels
- Mallet or Flat Object
Ingredients
- 800 g green plantains approximately 4 plantains
- 8 cloves garlic
- salt to taste
- 470 ml cooking oil for frying, such as vegetable or canola oil
Instructions
Tostones: Fried Green Plantains Cooking Guide
- Start by peeling the green plantains. Cut off the ends of each plantain and make a shallow slit along the length of the skin. Carefully remove the skin and slice the plantains into 1-inch thick rounds.
- In a large skillet, heat the cooking oil over medium heat. Once the oil is hot, carefully add the sliced plantains. Fry them for about 3-4 minutes on each side, or until they are golden and slightly soft.
- Using a slotted spoon, remove the fried plantains from the oil and place them on a plate lined with paper towels to absorb excess oil and keep them crispy.
- Once the plantains are cool enough to handle, use a mallet or a flat object to gently flatten each slice to about half an inch thick, being careful not to press too hard.
- Return the flattened plantains to the hot oil and fry them again for about 2-3 minutes on each side until golden-brown and crispy.
- While the Tostones are still hot, sprinkle them with salt and freshly minced garlic for an extra kick of flavor. Allow them to cool slightly before serving.
Notes
- Use only green plantains for the best texture and flavor; ripe plantains are too sweet.
- Fry in batches to avoid overcrowding the pan and steaming the plantains.
- Drain Tostones on paper towels after frying to keep them crispy.
- The double frying technique is essential for achieving the perfect crunchiness.
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze uncooked flattened plantains for up to 3 months.