Tostones, or double-fried plantains, are the king of sides for many Caribbean Latino households. We eat them as snacks, as an accompaniment for lunch and dinner or even use them as “bread” for sandwich tasty fillings. For us, a tipico meal isn’t complete without this amazing crispy crunchy side, and I can’t wait for you to make these at home as well.
| Level: | Intermediate |
| Total: | 40 min |
| Active: | 35 min |
| Yield: | about 26 tostones |
Ingredients
- 4 large green plantains
- 2 cups vegetable oil, for frying
- Toppings: kosher salt, ranch powder or adobo
Instructions
- Using a small paring knife, insert the tip of the knife along the ridged side of each plantain and follow the seam lengthwise to create sections. Insert a soup spoon into the plantain and slightly lift up until the peel lifts; it should feel like peeling a banana but with more resistance. Cut the plantains into 2-inch pieces.
- Heat the oil in a Dutch oven or deep pot to 350 degrees F.
- Add the plantains in batches and fry until easily pierced by a fork or paring knife, 3 to 4 minutes on each side. Let rest until cool to the touch, 2 to 3 minutes. On a cutting board, smash the plantains to a thickness of 1/2 inch (or use a tostonera to flatten to desired thickness).
- Bring the oil back to 350 degrees F.
- Fry the tostones in batches until golden, 2 to 3 minutes per side. Remove from the oil to rest on a paper towel-lined wire rack for 1 to 2 minutes, then season with your desired topping. Let cool slightly and serve warm.
Nutrition Facts
| Serving Size | 1 of 26 servings |
| Calories | 133 |
| Total Fat | 8 g |
| Saturated Fat | 1 g |
| Carbohydrates | 17 g |
| Dietary Fiber | 1 g |
| Sugar | 9 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 139 mg |