Tostones: Crispy, Golden Puerto Rican Fried Plantains – A Step-by-Step Guide

Tostones, also known as plátanos verdes fritos, are a staple of Puerto Rican cuisine and a beloved side dish across the Caribbean and Latin America. These twice-fried green plantains are incredibly versatile, perfectly crispy on the outside, and delightfully soft on the inside. They’re simple to make, requiring only a few ingredients and a little patience. This comprehensive guide will walk you through every step, ensuring you create restaurant-quality tostones in your own kitchen.

What are Tostones?

Tostones are essentially green plantains that are fried, smashed, and then fried again. The double-frying process is what gives them their distinctive texture – a golden-brown, crispy exterior and a soft, slightly starchy interior. They’re typically served as a side dish with savory meals, used as a base for appetizers, or enjoyed as a snack with a dipping sauce. Unlike their sweet counterpart, maduros (ripe fried plantains), tostones are savory and slightly tangy.

Why You’ll Love This Recipe

• Simple Ingredients: You only need green plantains, oil, and salt.
• Easy to Make: The process is straightforward, even for beginners.
• Versatile: Serve them as a side, appetizer, or snack.
• Authentic Flavor: Experience the true taste of Puerto Rican cuisine.
• Customizable: Experiment with different dipping sauces and toppings.

Ingredients You’ll Need

• Green Plantains: The key ingredient! Look for plantains that are firm and green, with no yellowing or black spots. They should feel heavy for their size.
• Vegetable Oil or Canola Oil: Choose an oil with a high smoke point for frying.
• Salt: For seasoning. Coarse sea salt is preferred for a more pronounced flavor.
• Water (optional): Some recipes call for a salt water bath between the first and second fry to add extra flavor and prevent browning.
• Garlic Powder (optional): A sprinkle of garlic powder can add a subtle savory note.

Equipment You’ll Need

• Large Knife: For peeling and cutting the plantains.
• Cutting Board: To protect your countertop.
• Large Frying Pan or Deep Fryer: For frying the plantains. A cast iron skillet works well.
• Tostonera or Flat Surface: A tostonera is a traditional wooden press used to flatten the plantains. If you don’t have one, you can use two plates, a small skillet, or the bottom of a sturdy glass.
• Paper Towels: To drain excess oil.
• Slotted Spoon or Tongs: For removing the plantains from the oil.

Step-by-Step Instructions for Perfect Tostones

Follow these detailed instructions to create crispy, golden tostones every time:

Step 1: Prepare the Plantains

1. Wash the Plantains: Rinse the green plantains under cold water to remove any dirt or debris.
2. Cut off the Ends: Using a sharp knife, cut off both ends of the plantain.
3. Score the Peel: Make shallow lengthwise cuts through the peel, being careful not to cut into the flesh of the plantain. Score along the ridges of the plantain. This will make peeling easier.
4. Peel the Plantains: Use your fingers or the tip of the knife to carefully peel away the skin. The peel can be quite tough, so be patient. If you’re having trouble, try soaking the plantains in warm water for a few minutes to loosen the peel.
5. Cut into Pieces: Cut the peeled plantains into 1-inch thick pieces. You should get about 4-5 pieces from each plantain.

Step 2: The First Fry

1. Heat the Oil: Pour enough vegetable oil into a large frying pan or deep fryer to reach a depth of about 1-2 inches. Heat the oil over medium heat to around 325°F (160°C). Use a thermometer to ensure the oil is at the correct temperature. If you don’t have a thermometer, you can test the oil by dropping a small piece of plantain into it. If it sizzles gently, the oil is ready.
2. Fry the Plantains: Carefully add the plantain pieces to the hot oil, being careful not to overcrowd the pan. Fry them for about 2-3 minutes per side, or until they are lightly golden brown. They should be slightly softened but not fully cooked.
3. Remove from Oil: Use a slotted spoon or tongs to remove the plantain pieces from the oil and place them on a plate lined with paper towels to drain excess oil.
4. Optional Salt Water Bath: Prepare a bowl of cold water with a teaspoon of salt mixed in. Briefly dip each partially fried plantain slice into the salt water. This step adds flavor and helps create a crispier final product. Pat the plantains dry with paper towels before proceeding to the next step.

Step 3: Smash the Plantains

1. Smash the Plantains: Place each partially fried plantain piece between two pieces of parchment paper or plastic wrap. Use a tostonera, the bottom of a small skillet, or two plates to flatten each piece to about ½ inch thickness. Be firm but gentle to avoid breaking the plantain.

Step 4: The Second Fry

1. Reheat the Oil: Increase the heat to medium-high and bring the oil temperature up to 350°F (175°C).
2. Fry Again: Carefully add the smashed plantains to the hot oil, again being careful not to overcrowd the pan. Fry them for about 2-3 minutes per side, or until they are golden brown and crispy. This second frying is what gives them their signature crunch.
3. Remove from Oil: Use a slotted spoon or tongs to remove the tostones from the oil and place them on a fresh plate lined with paper towels to drain excess oil.
4. Season: Immediately sprinkle the hot tostones with salt. You can also add a sprinkle of garlic powder or other seasonings to taste.

Step 5: Serve and Enjoy

1. Serve Immediately: Tostones are best served hot and crispy. Serve them as a side dish with your favorite Puerto Rican meals, such as arroz con gandules (rice with pigeon peas), pernil (roast pork), or pollo guisado (chicken stew).
2. Dipping Sauces: Serve them with a variety of dipping sauces. Popular choices include:

• Garlic Mayonnaise (Mayoketchup): A simple mixture of mayonnaise, ketchup, and garlic powder.
• Mojo: A citrus-based sauce with garlic, olive oil, and spices.
• Guacamole: A classic avocado dip.
• Ají Dulce Hot Sauce: A mild sweet pepper hot sauce.

Tips for Making the Best Tostones

• Choose the Right Plantains: Green plantains are essential for tostones. They should be firm and have a vibrant green color. Avoid plantains that are starting to ripen or have yellow spots, as they will be too sweet and won’t hold their shape well.
• Don’t Overcrowd the Pan: Frying too many plantains at once will lower the oil temperature and result in soggy tostones. Fry them in batches to maintain the heat.
• Maintain the Oil Temperature: Using a thermometer to monitor the oil temperature is crucial for achieving the perfect texture. If the oil is too hot, the tostones will burn on the outside before they are cooked through. If the oil is not hot enough, they will absorb too much oil and become greasy.
• Dry the Plantains: After the first fry and the optional salt water bath, make sure to thoroughly pat the plantains dry with paper towels before smashing and frying again. This will help them get extra crispy.
• Smash Evenly: When smashing the plantains, apply even pressure to ensure they are flattened uniformly. This will help them cook evenly during the second fry.
• Season Immediately: Season the tostones with salt as soon as they come out of the oil. This will help the salt adhere to the crispy surface.
• Serve Hot: Tostones are best enjoyed immediately after they are made, while they are still hot and crispy.

Variations and Serving Suggestions

• Tostones with Cheese: Top the hot tostones with shredded cheese, such as mozzarella, cheddar, or Monterey Jack, and melt it under the broiler for a few minutes.
• Tostones with Pulled Pork: Top the tostones with slow-cooked pulled pork and a drizzle of barbecue sauce.
• Tostones with Shrimp Ceviche: Top the tostones with a scoop of fresh shrimp ceviche for a refreshing appetizer.
• Tostones as Nachos: Use tostones as the base for nachos, topping them with ground beef, cheese, salsa, sour cream, and guacamole.
• Sweet and Savory Tostones: For a unique twist, sprinkle the tostones with a combination of salt and a pinch of sugar after frying.
• Garlic Infused Oil: Infuse the oil with garlic cloves for an extra layer of flavor. Simply add a few cloves of garlic to the oil while it is heating up. Remove the garlic before frying the plantains to prevent it from burning.

Dipping Sauce Recipes

Here are a few easy dipping sauce recipes to elevate your tostone experience:

Garlic Mayonnaise (Mayoketchup)

Ingredients:

• ½ cup mayonnaise
• 2 tablespoons ketchup
• 1 clove garlic, minced
• ¼ teaspoon garlic powder

Instructions:

1. In a small bowl, combine the mayonnaise, ketchup, minced garlic, and garlic powder.
2. Mix well until all ingredients are evenly distributed.
3. Refrigerate for at least 30 minutes to allow the flavors to meld.
4. Serve chilled with tostones.

Mojo Sauce

Ingredients:

• ½ cup olive oil
• ¼ cup sour orange juice (or a mixture of orange juice and lime juice)
• 4 cloves garlic, minced
• 1 teaspoon dried oregano
• ½ teaspoon cumin
• Salt and pepper to taste

Instructions:

1. In a small saucepan, heat the olive oil over medium heat.
2. Add the minced garlic and cook for about 1-2 minutes, or until fragrant. Be careful not to burn the garlic.
3. Remove the saucepan from the heat and stir in the sour orange juice (or orange and lime juice mixture), oregano, cumin, salt, and pepper.
4. Let the sauce cool slightly before serving with tostones.

Nutritional Information (approximate, per serving)

Note: Nutritional information can vary based on specific ingredients and portion sizes.

• Calories: 200-250
• Fat: 10-15g
• Saturated Fat: 2-3g
• Cholesterol: 0mg
• Sodium: 100-200mg
• Carbohydrates: 25-35g
• Fiber: 2-3g
• Sugar: 2-5g
• Protein: 1-2g

Storing and Reheating Tostones

Tostones are best enjoyed fresh, but if you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days. To reheat, spread them out on a baking sheet and bake in a preheated oven at 350°F (175°C) for about 5-10 minutes, or until they are heated through and crispy. You can also reheat them in an air fryer for a few minutes. Note that they will not be as crispy as when they were freshly made.

Troubleshooting

• Tostones are Soggy: This is usually due to overcrowding the pan, not using hot enough oil, or not drying the plantains thoroughly after the first fry. Make sure to fry in batches, maintain the oil temperature, and pat the plantains dry before smashing and frying again.
• Tostones are Burning: The oil is too hot. Lower the heat and monitor the temperature.
• Tostones are Not Crispy Enough: Make sure to use green plantains and fry them twice. The second fry is crucial for achieving the crispy texture. Also, ensure the oil is hot enough during the second fry.
• Plantains are Difficult to Peel: Score the peel deeply and try soaking the plantains in warm water for a few minutes before peeling.

Conclusion

Tostones are a delicious and easy-to-make Puerto Rican staple that can be enjoyed as a side dish, appetizer, or snack. With this detailed guide, you’ll be able to create perfectly crispy and golden tostones in your own kitchen. So grab some green plantains, heat up the oil, and get ready to experience the authentic taste of Puerto Rico! ¡Buen provecho!