Tostones Recipe
If there’s one snack that can transport you straight to the heart of the Caribbean with every crispy, golden bite, it’s Tostones. These twice-fried plantain discs are delightfully crunchy on the outside, tender in the middle, and perfectly salty—making them absolutely irresistible. Whether you’re serving them as a party appetizer, a side dish, or just treating yourself to a savory snack, Tostones are as fun to make as they are to eat. Trust me, once you try them fresh and hot from the pan, you’ll understand why they’re a staple in so many Latin American kitchens!
Ingredients You’ll Need
What I love most about Tostones is that you only need a handful of simple ingredients, but each one plays a starring role. Get ready for the best kind of kitchen magic, where green plantains turn into a crispy, golden treat with just a little oil, salt, and love.
- Green plantains: The star of the show! Make sure they’re firm and green—this is what gives Tostones their perfect texture and savory flavor.
- Vegetable oil: For frying up those plantain slices until they’re golden and crisp on the outside.
- Salt: Just a sprinkle brings out the natural flavor and adds that addictive savory finish.
- Water: A quick soak seasons the plantains and helps them cook up extra tender.
- Optional garlic salt or dipping sauce: For a flavorful twist, rub with fresh garlic or serve with your favorite dipping sauce like mojo or cilantro-lime.
How to Make Tostones
Step 1: Peel and Slice the Plantains
Start by cutting off both ends of each plantain. With a sharp knife, carefully score the skin lengthwise—don’t be afraid to apply a little pressure, as green plantains have tough skins! Use your fingers to peel off the skin, then cut the plantains into thick, 1-inch slices. Each chunky round will soon become a delicious Tostone.
Step 2: Soak the Slices
Place the plantain slices in a bowl of salted water and let them soak for about 10 minutes. This simple step helps season them from the inside out and softens them just enough for easy frying and smashing. After soaking, drain the slices and pat them completely dry—this helps them fry up extra crispy.
Step 3: First Fry
Heat your vegetable oil in a large skillet over medium heat. Once it’s shimmering, add the plantain slices in a single layer, making sure not to crowd the pan. Fry each piece for 2 to 3 minutes per side, just until they’re golden but still soft inside. Remove them with tongs and drain on paper towels.
Step 4: Flatten the Plantains
Now for the fun part! Using the bottom of a sturdy glass or a traditional tostonera, gently press each fried plantain slice into a flat disc. Don’t worry about making them perfect—rustic edges just mean extra crispy bits.
Step 5: Second Fry for Crispy Tostones
Return your flattened plantains to the hot oil and fry again for 1 to 2 minutes per side, until they’re beautifully golden and crisp. Drain them once more on paper towels and sprinkle generously with salt while they’re still hot. Serve immediately for maximum crunch!
How to Serve Tostones
Garnishes
A sprinkle of flaky sea salt right after frying is classic, but you can take your Tostones over the top by rubbing them with a fresh garlic clove or dusting with garlic salt. A shower of chopped cilantro or a squeeze of fresh lime adds a bright, zesty touch that’s just as welcome.
Side Dishes
Tostones are incredibly versatile, pairing perfectly with almost anything. Serve them alongside black beans and rice, pile them next to grilled meats, or use them to scoop up hearty dips like guacamole or salsa. They’re also fantastic as an appetizer with a tangy mojo or creamy cilantro-lime sauce.
Creative Ways to Present
Turn Tostones into mini “tostone sliders” by topping them with pulled pork, avocado, or a dollop of spiced beans. Stack them high on a platter for a party snack, or arrange them in a ring around a colorful dipping sauce for a show-stopping starter.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Tostones (though they tend to disappear fast!), store them in an airtight container in the fridge. They’ll keep their flavor and texture for up to two days, though they’re definitely best enjoyed fresh.
Freezing
Tostones freeze surprisingly well! Lay them out on a baking sheet and freeze until solid, then transfer to a freezer bag. They’ll keep for up to a month. When you’re ready for a quick snack, just reheat them straight from frozen—no need to thaw.
Reheating
To bring back their signature crunch, reheat Tostones in a hot oven or toaster oven at 400°F for about 5 minutes. Avoid the microwave, as it can make them soggy. A quick trip in a skillet with a touch of oil also does the trick.
FAQs
Can I use ripe plantains instead of green ones?
For classic Tostones, you’ll want to stick with unripe green plantains. Ripe plantains are sweeter and softer, which is perfect for other recipes (like maduros), but they won’t crisp up the same way.
What’s the best oil for frying Tostones?
A neutral oil with a high smoke point, like vegetable or canola oil, works best for frying Tostones. Coconut oil is also a fun option if you want to add a hint of tropical flavor.
Do I need a tostonera to flatten them?
Not at all! While a tostonera is handy, the bottom of a sturdy glass, a small plate, or even a spatula works just as well for pressing the plantains into discs.
Can I make Tostones ahead of time for a party?
Absolutely! You can fry and flatten the plantains ahead of time, then give them their second fry just before serving. This way, they’ll be perfectly hot and crispy for your guests.
What dipping sauces go well with Tostones?
Tostones are delicious with classic mojo sauce, cilantro-lime crema, or even a simple garlic aioli. They’re basically a blank canvas for all your favorite bold, tangy, or creamy flavors.
Final Thoughts
If you’ve never made Tostones at home, you’re in for a treat—these crispy, golden bites are pure joy, no matter how you serve them. Don’t be surprised if they become your new go-to snack or side dish. Give this recipe a try and bring a taste of the Caribbean to your kitchen today!
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Tostones Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Tostones are deliciously crispy twice-fried green plantain slices popular in Caribbean and Latin American cuisines. They make a perfect appetizer or snack, offering a savory, slightly salty flavor with a satisfying crunch. This recipe demonstrates how to peel, fry, flatten, and refry plantains to achieve the ideal texture, with optional garlic seasoning and dipping sauces to enhance the taste.
Ingredients
Plantains and Frying
- 2 green plantains
- 1/2 cup vegetable oil (for frying)
- 1/2 teaspoon salt
- Water (for soaking)
Optional
- Garlic salt (for seasoning)
- Dipping sauce such as mojo or cilantro-lime sauce
Instructions
- Peel the Plantains: Cut off the ends of each plantain, then make a lengthwise incision through the skin. Use your fingers to carefully peel away the thick green skin, exposing the flesh beneath.
- Slice Plantains: Cut the peeled plantains into 1-inch thick slices to prepare for soaking and frying.
- Soak the Slices: Place the plantain slices in a bowl filled with salted water and soak them for 10 minutes. This helps soften the plantains and infuse them with a mild salty flavor.
- Drain and Dry: Remove the slices from the water and pat them completely dry using paper towels; this will prevent oil splatter during frying and promote crispiness.
- First Fry: Heat the vegetable oil in a large skillet over medium heat. Fry the plantain slices for about 2 to 3 minutes on each side until they turn golden but remain soft inside. Remove and drain on paper towels.
- Flatten the Plantains: Use the bottom of a glass or a tostonera to gently press each fried plantain slice into a flat disc, ensuring they remain intact.
- Second Fry: Return the flattened discs to the hot oil and fry again for 1 to 2 minutes per side until they become crispy and golden brown. Drain them on fresh paper towels to remove excess oil.
- Season and Serve: Sprinkle the hot tostones with salt immediately. Optionally rub with a garlic clove, sprinkle with garlic salt, and serve with dipping sauces such as mojo or cilantro-lime dressing for enhanced flavor. Best enjoyed fresh for maximum crispiness.
Notes
- For extra flavor, rub fried tostones with a garlic clove or sprinkle with garlic salt before serving.
- Use a tostonera if available to press the plantains evenly and prevent breakage.
- Serve immediately to enjoy the crispy texture, as tostones lose crunchiness if refrigerated or left out too long.
- Mojo sauce, made with garlic, olive oil, and citrus, pairs excellently with tostones.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Caribbean, Latin American
Nutrition
- Serving Size: 4–5 tostones
- Calories: 210
- Sugar: 1 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 1 g
- Cholesterol: 0 mg
