| Level: | Easy |
| Total: | 25 min |
| Prep: | 10 min |
| Cook: | 15 min |
| Yield: | 4 servings |
Ingredients
- 2 green plantains
- 1 cup vegetable oil, plus more if necessary
- Salt
Instructions
- Cut off the ends of the plantains and then carefully cut a slit down the length of the skin without cutting into the plantain itself. Using a wooden spoon, pry up the edges of the peel and pull off the skin. Once the peel is removed cut the plantain crosswise into 3 or 4 pieces, each about 2 to 3 inches long.
- Heat the oil in a medium skillet over high heat until it shimmers, about 3 minutes. Add the plantains and fry them until they turn golden on all sides, about 3 minutes. Use a slotted spoon to transfer them to a paper towel-lined plate to drain, then place between 2 sheets of parchment paper. Reduce the heat to medium.
- Flatten the plantains by pressing down on them with a heavy-bottomed pan. Return 1/2 of the flattened plantains to the oil and re-fry until deep golden on both sides, about 4 to 6 minutes. Transfer back to the paper towel-lined plate to drain and repeat with the remaining flattened plantains. Sprinkle with salt and serve immediately.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 660 |
| Total Fat | 56 g |
| Saturated Fat | 4 g |
| Carbohydrates | 43 g |
| Dietary Fiber | 2 g |
| Sugar | 24 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 444 mg |
Reviews
We have these about once a month with breakfast. We put butter over them as we pull them out of the oil and add salt. At the table we add queso fresco and enjoy with over easy eggs. In Ecuador they’re called patacones.
I had these in Panama and found this recipe to make them at home. Delicious!
Just to clarify, although in a lot of places they are called “Tostones” (this is the name I know them by as well). In other parts of Latin America they can be known as Patacones (such as Peru, Colombia, etc.). For the plaintains…they are supposed to be green, otherwise they are just bananas (for the user below me). We cook bananas and make great dishes…but Tostones/Patacones are to be made out of green bananas aka plantains. They are not supposed to be sweet. I like to add a little Adobo on top of my tostones after I finish making them 🙂
First off, Plaintains are from the banana family, but they do not turn into actual bananas, ripened or not… Secondly, when cooking twice fried plantains, In regions such as Puerto Rico, they are called Tostones and they are not ripened when served. In areas as in Colombia, they are called Patacones and the plantain is ripened when served. Same cooking technique and they are both very tasty.
That is the real name for this and the best way to get the skin out of them is to cut each end of them as you mentioned before and right after that open the cold water over them and with a table knife or any knife that is not sharp right under the water the skin is easy to come off. Another thing that you can use to flaten them is the bottom of a small dinner plate belive me it will be better than using a big pan to do this. And this is the way to make good TOSTONES…………..
This is an excelent side dish for any meat and is better if you add a little bit of garlic salt
This is a puertorrican treat. We call it “”tostones””
I eat tostones every day. Try this with fried Pork Chops.
I eat tostones every day. Try this with fried Pork Chops.
Maybe it’s just not my thing but none of the family liked this recipe.
Es como volver a Colombia!!!
Im definetely not a fan of Ingrid, but i think these patacones are Great!. Yes, they are simple to make, but this is the best way to make them (this is hte way a always prepare them). I have seen several tryouts by chefs and the result is a very soggy plantain. Overall, this is the simpliest, crunchies and best way to make them. (one tip, do not put the pot on high, try in medium-high, so they wont get burnt quickly, and then you out them in medium-low to fry the again). and also, i rather put the salt right after i flatten them. (the salt will stick in the patacon the second time you fry them.