“Tostones” / Fried Plantains
- Hong Li
- Jun 17, 2021
- 4 min read
| By: Natasha Moeslinger |
Fried plantains, or in the traditional Spanish language “tostones,” is a simple Latin-American or Caribbean side dish most commonly served with a dip. The name “tostones” originates from the Spanish verb “tostar,” which directly translates to the verb “to toast.” The plantains are essentially fried twice and flattened to be eaten like a soft, yet crispy chip. The dip that is provided with tostones is dependent on the region where it is consumed. For example, Puerto Ricans would eat it with a garlic-like paste; Columbians would eat it with hogao sauce; and Costa Ricans would eat it with a black bean paste-like dip. For the purpose of this recipe, the Puerto Rican garlic paste dip will be utilized, although optional. This dish is most popular throughout Puerto Rico and the Dominican Republic for its quick and easy cooking process, as well as its inexpensiveness.
Ingredients
Yield: 2-3 Servings
Prep time: 10 minutes
Cooking time: 20 minutes
1 Green Plantain
8 to 12 ounces of Mazola Corn Oil
2 pinches of Salt
Optional Garlic Paste-like Dip:
1-2 drops of Olive Oil
1-2 Fresh Garlic Cloves
Note: you will also need a mortar and pestle
Cooking Instructions
First gather all ingredients. It is essential that the plantain used is as green and hard as possible and not ripened to a sweeter yellow soft plantain.
Peeling the Plantain: Carefully using a sharp knife, chop off each end of the plantain. Next, carefully slice only the thick skin of the plantain from one end vertically down to another. Do this twice, each on opposite sides of the plantain. Then, using either your fingers or a sharp knife, pry off the skin of the plantain.
Note: make sure the entirety of the rough skin is peeled off, if overlooked it will be evident when fried and will not be as flavorful. Use a knife or peeler to take off any remaining attached skin.
Cut the plantains in 1” - 1.5” segments. Cut along the length of the plantain so each segment has the inner banana circle core. One plantain should yield about 6 chopped up parts.
Prep the pan for frying: In a small frying pan, insert about 8 to 12 ounces of Mazola corn frying oil and heat at medium-high heat. Let oil heat to a warm temperature, this may take 5 - 10 minutes.
Note: the oil should fill the pan to approximately ½” high. Thus, when putting the plantain chunks into the oil standing up, the oil fries at least up to half of each chunk at a time.
Insert the plantain chunks into the warm oil standing up vertically.
Note: it may be more difficult to put the end pieces in vertically; you can place those on their side.
Note: only put in as many chunks as your pan allows, as you will need some space to flip the plantains; nonetheless, you should be able to insert all 6.
Note: a good indicator of if the oil is warm enough is when a plantain is placed in, there will be some sizzling and light bubbling around it. Make sure it is not bubbling too much, that means the oil is too hot-- you don’t want the outer portion of the plantain to fry too much before the inside can soften.
Probing the plantain: this is a fairly fast frying process that should take about 3 - 5 minutes. Using a fork, flip the plantain chunks upside down when you see the fried side turning into a light golden-brown color. Then, when side 2 is light golden-brown as well, place each plantain chunk on its side. You should keep rotating the plantains to make sure all of them are equally fried on all sides to a light golden-brown. Don’t overdo it!
Note: all of the pink-ish yellow pre-fried pigment should be fried to a light golden-brown color
Note: it is okay if the tostones are not completely cooked since they will be refried once more
Smashing: Take the plantains out and place them on a flat surface. While they are still warm, take another flat surface (ex: a plate, a large flat knife, the bottom of canned soup) to press the plantain down so it becomes flattened. Literally place one chunk between the surfaces at a time, and press down once until it is flat.
Tip: I recommend using a canned soup to flatten, its outer ridge makes it easier to pry the tostone off after flattening
Note: do this while the plantains are still warm so you can alter the shape easily; make sure the plantain chunk is still intact-- don’t flatten it too much
Frying again: This time heat the oil up to a high temperature for a brief hot fry-- this should only take about 2 minutes. Put each plantain in with space and make sure high bubbling is evident.
Note: this time you may only fit 3 tostones in the pan depending on your space and size. Simply repeat the process again until all tostones are fried twice.
Keep flipping the tostones on either side until there is a slightly darker brown-golden tinge to it with crispier exteriors. Then remove the tostones and put them on a serving plate. Season them with two pinches of salt, and voila! The tostones are done!
Optional for the garlic paste-like dip: using 1 or 2 fresh peeled garlic bulbs, simply place into the mortar and pestle and grind the garlic up into a paste-like consistency. Add 1 or 2 small drops of olive oil to mix in. Your paste is finished and can be used as a spread or dip.
Notes
Green plantains may be a hard-to-find ingredient. You can find these at a larger supermarket such as Walmart or a Whole Foods Market. However, in some areas, such as New York City, you can find them at local bodegas in Hispanic or Latino neighborhoods.
You may substitute Mazola Corn Oil with any type of frying oil, such as Canola Oil or Vegetable Oil. I prefer using Mazola Corn Oil, as it is a family tradition.
To store tostones, they’re best to store immediately in the freezer after smashing or flattening the tostones (before frying them again for a second time).
For a more flavorful taste, you can dip the tostones in lime-water or salt water just before frying them a second time as well.
Lastly, I love eating tostones as a snack rather than as a side dish. However, it is typically best served with a main meaty dish.
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