Tostones are one of the most popular dishes made with plantains. Crispy on the outside and soft and fluffy on the inside. Easy to make in 15 minutes or less!
What are Tostones?
Depending on where you are, Tostones will also be called Patacones but there is no difference between the two. Tostones are green plantain that has been cut, fried, smashed into flat round disks, and then fried again.
They’re one of the most popular sides to have with any Puerto Rican meal almost always served with a mayo ketchup salsa.
As a Puerto Rican myself, I eat tostones almost every single day with my meals or as a snack or scoop. Sometimes I use them just as if they were plantain cups to scoop food.
My favorite way to serve tostones is with a Puerto Rican king crab salad or fried pork. But if I go to the chinos, I get arroz chino Puerto Rican style, pepper steak tostones, and garlic.
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Why This Recipe Works
- It is easily made in 15 minutes with only 3 ingredients.
- This recipe is perfect to make ahead and freeze!
- Is a recipe that works for a weeknight dinner or as a delicious party food.
- Did you know Tostones are gluten-free, vegetarian, and vegan!
Recipe Ingredients
- Plantains– Make sure your plantains are as green as possible, not yellow plantains. This is because the yellow ones are sweet.
- Salt– I use it to season, but sometimes add ¼ teaspoon of garlic powder. If I have fresh garlic, I make tostones with garlic.
- Oil– I used vegetable oil to fry, but you can use your preferred frying oil.
How To Make Tostones
- Photo 1: Peel the plantains by cutting the ends and making a cut lengthwise. Carefully lift the skin. Cut them into 1-inch circles. While not hard, there are tips and tricks to peeling a plantain more easily.
- Photo 2: Fry in medium heat for 6 minutes or 3 on each side. If this is your first time making this and you are unsure whether your plantain circles are ready to be smashed. Just take one and smash it, f it crumbles and doesn’t hold its shape then it needs to be fried a little longer.
- Photo 3: Smash the plantains. You can use a tostonera. I use any thick plate I have to make sure it won’t break. But you can use a cup or any dish with a flat surface.
- Photo 4: Fry for the last time to give your Tostones that nice golden color. Make sure your oil is hot enough to ensure crispiness.
📓 Note: You can also make your tostones on an air fryer just cut and cut for 5 minutes at 400°F, then smash and finish cooking for 15 minutes making sure to turn them halfway.
Recipe Tips
- While tostones are typically cut into cylinders you can also cut diagonally. They will look different but taste the same.
- It is very important that if you are cooking from frozen you do it in batches. This is because you don’t want the temperature of your oil to go too low.
Frequently Asked Questions
Some recipes suggest that this method helps them to get crispy but I assure you that is not needed. You also are saving yourself from the splatter of oil after that water touches the hot oil.
The truth is no one knows for certain! Even though in the Caribbean we like to claim we did. What we do know is that plantains are native to Asia. Plantains eventually made their way to the Caribbean and Latin America by European colonizers who brought ships full of slaves and plantains to feed them. So you see, maybe Tostones were created by Africans.
First, it is essential not to confuse bananas and plantains. The difference between the two is that plantains tend to be bigger with thicker skin. If you cut them you will notice that plantains are starchier than regular bananas. To get the perfect Tostón your plantain should be green and firm to the touch.
You simply have to cut, peel, give them their first fry, smash them, and let them cool. After they are cool enough transfer them to an airtight container or a freezer bag to be stored. In the freezer, Tostones can last 3 months. When you are ready to cook them there’s no need to thaw. Just follow the recipe for the second fry.
More Puerto Rican Recipes with Plantains
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Tostones (Fried Green Plantains)
Ingredients
- 2 green plantain
- 1 cup oil
- 1 pinch salt
Instructions
- Start by cutting the ends of your plantains. Then with your knife make a vertical line from top to bottom making sure the tip is thru the skin. Now start peeling from any top corner of the line you just made. If you have any skin left just remove it with your knife.
- Cut your plantains into small cylinders of about 1 inch each.
- Heat oil in a medium skillet or saucepan on medium heat. Add your Tostones and fry for 3 minutes on each side. Remove from oil into a small bowl with a paper towel to absorb excess oil.
- Smash your plantains with a tostonera or a plate. Smash until they are about ¼ of an inch thick. Just enough so they look like a big flat circle.
- Heat oil again but this time on medium high heat. Fry for about 2 minutes on each side. Remove from oil into a paper towel or wire rack to drain. Salt immediately. Enjoy right away.
Recipe Notes
- Your plantain must be green so they come out savory. The yellow plantains are sweet ones and not the ones we need for this recipe.
- If your plantain crumbles when smashing, it means is undercooked. Just give it an extra minute and then smash.
- You can also add minced garlic on top of the Tostones right when they come out of the oil. This will give it a nice added flavor.
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