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fried plantain tostones on a plate with rice and beans

Tostones: Fried Green Plantains Recipe

  • Author: Melissa Riker
  • Prep Time: 5 mins
  • Cook Time: 12 mins
  • Total Time: 17 mins
  • Yield: 4 1x
  • Category: side
  • Method: frying
  • Cuisine: Puerto Rican

Description

Golden brown, crispy tostones are super easy to make and totally addictive! These Puerto Rican fried green plantains are sliced, fried, soaked in a delicious garlic solution, then fried again to perfection. Once you try them you’ll fall in love!


Scale

Ingredients

  • 3 plantains (Green! This won’t work with ripe, or yellow plantains.)
  • oil for frying (1/2 inch deep in pan)
  • 1 tbsp minced garlic
  • 1/2 tsp salt
  • 1 cup water

Instructions

  1. Peel the plantains. If this is the first time you’ve made plantains don’t fret-it’s very easy but they don’t peel like a regular banana. Chop off the two ends of the plantain and slice the peel from end to end. Gently remove the peel with your fingers.
  2. Slice the plantain into 1″ thick pieces.
  3. Heat oil in a pan over medium high heat until water bounces off the surface.
  4. Spoon plantain slices into the hot oil with a slotted spoon and fry for about 2 minutes or until golden on EACH side.
  5. Meanwhile add garlic and salt to water in a small bowl and mix.
  6. Remove plantains with the slotted spoon to a paper towel lines plate.
  7. Allow to cool for a moment then place them on a cutting board and squish with the back of a wooden spoon until half the original thickness.
  8. Move plantains to bowl of garlic salt water for 1-2 minutes before again placing on paper towel to drain.
  9. Add to oil once more and again fry for 2 minutes on each side.
  10. Remove from oil to paper towel lined plate to drain and sprinkle with kosher salt.
  11. Serve immediately!

Notes

  • always choose green plantains, not yellow ripe ones
  • exercise caution when frying to avoid burns
  • remove any garlic pieces and lightly blot excess water before returning to frying pan

Keywords: tostones, fried plantains