I love TOSTONES!! So much so that for one whole week we made crispy Tostones and ate it with every meal! They are so tasty and CRUNCHY! Oh my goodness! I once made them for a dinner party of 15. I made 72 of them – and when I went to get some they were ALL GONE! 😜They are a huge hit! This one is made with a dipping sauce that my Puerto Rican sister told me about! Sooo yummy!
Is this a snack or just a side dish?
Tostones aka fried green plantains are both a snack and a side dish. As a snack, they can be served with salsa, garlic sauce or you can eat them without a sauce. Either way, if you love crunchy and salty snacks, this is the snack that everyone would enjoy.
What countries are known for Tostones?
I was amazed to know countries from the Caribbean all the way to southeast Asia eat fried green plantains. Cool, huh? As I mentioned before, my dad is from Haiti and my mom is from Jamaica. Both countries make them. In Haiti they are called bannann peze. And in Jamaica, they are fried green plantains – Jamaicans keep it simple. LOL. But whatever they are called, I know them as delicious.
How do I know which plantain to buy?
You will need the green ones not the yellow ones. Buy the ones that do not have a hint of yellow on the skin. The ones that are yellow or black are the sweet ones. (those are yummy, too). Make sure they are free of bruises and not soft.
How long should I fry It?
The first fry should be 3-4 minutes. The second time you fry the plantains, they should be fried until light, golden brown. Immediately salt after frying.
Ingredients
- 4 green plantains
- 1 cup vegetable or canola oil
- 2 cup water
- 1 tbsp kosher salt
Instructions
- Cut the ends off of each plantain. Then use a knife to cut through the skin lengthwise from the top to bottom. Only cut the skin of the plantain. Try to only cut through the skin, you don’t want to slice into the plantain.
- You can use your fingers or you can use a spoon to take off the tough outer skin.
- Slice plantains into 1″ thick pieces.
- Fill a medium sized skillet a third of the way with oil. Heat over medium for a few minutes.
- In a large bowl, combine the water and kosher salt. Set aside.
- Dry the plantain slices, then add a few at a time to the oil. Try not to crowd them. Fry until the plantains are softened and golden all over, about 3- 4 minutes on each side. Use tongs to transfer to a paper towel lined serving dish.
- Next, use the bottom of a glass, plate or a mug and gently flatten each fried plantain piece. Smash them until they are flatten out, but don’t make them too thin, or they will break apart.
- Next, heat oil over medium-high heat. Add the flattened plantains to the oil for the second fry and fry them in batches and briefly fry until crispy, about 1 minute per side. Remove with tongs and transfer to a paper towel lined plate.
- Sprinkle with salt and serve with your favorite dipping sauce or other sauces, if desired.
