Tostones are green plantains that are cut into thick slices, fried, smashed down, and fried again.

What you’ll need:

5 Green Plantains

64 ounces of cooking oil


For our Mise En Place:

Heat the cooking oil on medium temperature in a large saucepan.

Trim the ends off of the plantains, and make a slit down the center of the plantain. Coat your hands in oil, and peel off the green skin. It’s not going to come off willingly, you need to use some elbow grease, but after some coercing, it should be removable.

Next, cut your plantains into 1 inch slices.

For the Recipe:

Add the sliced plantains to the hot oil and cook for about 5 minutes. Pay attention to the color, if they are browning too fast it means your oil is too hot, and you need to turn down the temperature and wait. You want your plantains to be golden brown. Once golden brown, remove to a plate, lined with  paper towels.

Once most of the grease has drained off the plantains, remove them from the paper towels and place them onto a counter top. Using a small dish, you are going to smash them down, one at a time. Don’t be afraid to apply pressure, you want the tostones to be thin.

We’re going to put the flattened plantains back into to oil and this time were going to cook them for about 3 minutes. You will know they are ready because they will begin to float.

When the tostones are ready, remove them from the oil onto a clean paper towel-lined plate. Sprinkle liberally with salt while they are still hot.

I really enjoy my tostones dry, without a sauce. However, some people feel that they really need a sauce to enjoy it. If you are one of those people, just mix together equal parts of Ketchup and Mayonnaise, and add some crushed garlic.

Serve with fried pork chops.

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