Tostones (Fried Green Plantains)

Ingredients

• 2green plantains
• 240 ml (1 cup)oil
• 1 pinchsalt

Instructions

1. 1

   Peel the plantains

   Trim both ends of the plantains. Cut a vertical line through the skin from top to bottom, then peel from one edge of the cut. Remove any remaining skin with a knife.

2. 2

   Cut into rounds

   Slice the plantains into cylinders about 2.5 cm thick.

3. 3

   Fry the rounds

   Heat the oil in a medium frying pan or saucepan over a medium heat. Fry the plantain pieces for 3 minutes on each side, then transfer them to a small bowl lined with kitchen paper to absorb excess oil.

4. 4

   Flatten the plantains

   Use a tostonera or a plate to press each piece until it is about 6 mm thick, forming a broad, flat round.

5. 5

   Fry until crisp

   Heat the oil again over a medium-high heat. Fry the flattened plantains for about 2 minutes on each side. Transfer them to kitchen paper or a wire rack to drain, season with salt straight away and serve immediately.

What are tostones?

Tostones are slices of unripe plantain that are fried, flattened and fried again. They are popular across the Caribbean and parts of Latin America, where they are served as a side dish or snack.

This version keeps the method simple: the first fry softens the plantain so it can be pressed, and the second gives the flattened pieces their crisp edges.

Nutrition and macros by portion

The nutrition label shows one serving as written: 97 calories, 1g protein, 16g carbs, 4g fat.

The plantains provide most of the carbohydrates, while the frying oil contributes most of the fat; the dish contains little protein. Balance the plate by serving tostones with a protein-rich main and vegetables or beans.

Choosing green plantains

Firm fruit: Look for plantains with green skins and firm flesh. Ripe, yellow plantains are sweeter and softer, so they will not give the same savoury flavour or sturdy texture.

Peeling and cutting

Score the skin: Plantain skin is thicker than a banana’s, so make sure the knife cut passes through the peel without slicing deeply into the flesh. If a strip sticks, carefully lift it away with the knife.

Even pieces: Cut the plantains into rounds of similar thickness so they cook at roughly the same rate in the first fry.

The first fry and flatten

Soften first: The initial 3-minute fry on each side cooks the rounds enough to press without crumbling. Drain them briefly before flattening.

Press gently: Aim for rounds about 6 mm thick. A tostonera is designed for this, but a plate works too; steady pressure helps keep the pieces intact.

Getting the crisp finish

Second fry: Fry the flattened pieces for about 2 minutes on each side over a medium-high heat. They are ready when the surfaces look golden and crisp.

Drain and salt: Let excess oil run off on kitchen paper or a wire rack, then add salt while the tostones are still hot so it adheres.

Serving and timing

Serve promptly: Tostones are at their best straight after the second fry, while the outside is crisp and the centre remains fluffy.

Pair them with: Offer a dipping sauce, or serve alongside beans, rice or a savoury main. Keep the portions warm while you finish frying the remaining pieces.

Recipe notes & tips

• Use green, firm plantains for rounds that hold their shape when pressed.
• Keep the cut pieces similar in thickness for more even frying.
• Let the first-fried pieces drain briefly before flattening them.
• Use a plate to press the plantains if you do not have a tostonera.
• Salt the tostones as soon as they come out of the second fry.

Variations

• Add garlic: Serve with a garlic dipping sauce for a savoury lift.
• Add chilli: Offer a hot sauce alongside for a spicy kick.
• Try lime: Add a squeeze of lime just before serving.
• Use a different dip: Pair with a favourite savoury sauce.
• Make them thinner: Press the plantains a little more for extra crisp edges.

Common mistakes to avoid

• Using ripe plantains: Choose green, firm fruit for the classic savoury texture.
• Cutting uneven rounds: Keep the pieces similar in thickness so they cook evenly.
• Skipping the first fry: Fry before pressing so the plantain softens and is less likely to break.
• Pressing too hard: Flatten gradually to keep each piece in one piece.
• Waiting to season: Salt immediately after draining, while the surface is still hot.

How to store

Tostones are best eaten straight away. If needed, refrigerate leftovers in a sealed container for up to 2 days and reheat in an oven or air fryer until hot and crisp; they may soften in storage.

Frequently asked questions