Tostones are sliced green plantains that are fried twice. They are common in both latin american and carribbean cuisine. It would be mostly compared to french fries which is another starchy fried side dish. One of my favorite things to eat with tostones is chuleta frita (fried pork chops). They are also the perfect vehicle to be topped with things such as guacamole or skirt steak slices and shrimp as an appetizer.
Tostones and Dipping Sauce Ingredients
Plantains- unripe green plantains are used as opposed to ripe plantains that are yellow plantains with brown or black spots. Those are typically used for sweet maduros which are sweet plantains.
Sauces- mayonnaise and Ketchup are used which is apparent because of the name of the sauce. In my version of the sauce I also add a teaspoon of hot sauce but that is optional.
Flavoring- garlic is used in the sauce and salt on the fried plantains.
Let's Make This Tostones Recipe!
First step is to make the dipping sauce. In a small bowl mix together all sauce ingredients and sit to the side.
To prep the plantains, they need to be peeled and sliced. Begin by cutting the ends of the plantain. Then make three shallow cuts the length of the plantain. You only want to cut int the skin of the plantain. Now it is easier to peel the skin off. Cut the plantain in 1 inch pieces at a diagonal.
Heat vegetable oil in a large skillet over medium-high heat. For the first fry, place plantain pieces in a single layer and fry for 4 minutes on each side until golden brown. Drain on a paper towel lined dish.
Now there are different ways to achieve a smashed plantain. You can use a plantain press (tostonera), tortilla press, or bottom of a glass. Lining a press with parchment paper may make it easier for release. I went with placing the fried plantain slices on a cutting board and using the bottom of a cup.
For the second fry, place flattened plantains in hot oil and fry for 4 minutes to get them crisp. Fry in batches if necessary to not over crowd the frying pan. Drain on another paper towel lined dish and season with a pinch of salt.
Serve crispy tostones with mayo-ketchup dipping sauce. You can also squeeze some fresh lime juice on top for added flavor.
More Recipes You May Enjoy
- Puerto Rican Style Pork Chops
- Mangu Con Los Tres Golpes
- Puerto Rican Style Red Beans
- Ropa Vieja
- Pollo Guisado
Tostones with Mayo-Ketchup Sauce
Equipment
Ingredients
Mayo-Ketchup Sauce
- 2 tbsp mayonnaise
- 2 tbsp ketchup
- 1 tsp hot sauce
- 1 tsp minced garlic
Tostones
- 2 green plantains
- 1 cup vegetable oil for frying
- salt to taste
Instructions
- In a small bowl mix together all sauce ingredients and sit to the side.
- To prep the plantains, they need to be peeled and sliced. Begin by cutting the ends of the plantain. Then make three shallow cuts the length of the plantain. You only want to cut int the skin of the plantain. Now it is easier to peel the skin off. Cut the plantain in 1 inch pieces at a diagonal.
- Heat vegetable oil in a large skillet over medium-high heat. For the first fry, place plantain pieces in a single layer and fry for 4 minutes on each side until golden brown. Drain on a paper towel lined dish.
- Once cool enough to handle, flatten plantains using tortilla press or bottom of a glass.
- For the second fry, place flattened plantains in hot oil and fry for 4 minutes to get them crisp. Fry in batches if necessary to not over crowd the frying pan. Drain on another paper towel lined dish and season with a pinch of salt.
Video
MELANIE SMITH says
I first tried this when I lived in Puerto Rico, and have occasionally made tostones myself after I moved back to the States. People who have never tried them are pleasantly surprised at how good they are!