Tostones (fried plantains)

Ingredients

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

Instructions

1. 1

   Peel the plantains

   Cut off both ends of the plantains. Make a vertical cut through the skin from top to bottom, then peel from that cut; remove any remaining skin with a knife.

2. 2

   Cut into pieces

   Slice the plantains into short cylinders, about 2.5 cm (1 inch) long.

3. 3

   Fry the pieces

   Heat the oil in a medium frying pan or saucepan over a medium heat. Add the plantain pieces and fry for 3 minutes on each side. Lift them out into a small bowl lined with kitchen paper to absorb excess oil.

4. 4

   Flatten the plantains

   Use a plate or another flat utensil to press each piece until it is about 6 mm (1/4 inch) thick, forming a broad, flat round.

5. 5

   Fry and season

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

What are tostones?

Tostones are rounds of green plantain that are fried, pressed flat and fried again. They are enjoyed in many Caribbean and Latin American cuisines, though recipes and serving customs vary by place.

This version keeps the ingredient list simple: green plantains, oil and salt. The two rounds of frying give the outside its crispness while leaving the centre soft.

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 oil supplies most of the fat; the plantains contribute a small amount of protein. For a more balanced plate, serve a portion alongside a protein-rich dish and vegetables.

Choosing and peeling plantains

Green plantains: Choose firm, unripe fruit; its starchy flesh is suited to this savoury preparation. Ripe, yellow plantains are sweeter and softer, so they will not give quite the same result.

Peeling: The skin can be stubborn, so cut through it lengthways before working it away from the flesh. Use the knife to remove any small patches that remain.

The first fry

Medium heat: Fry the short pieces for 3 minutes on each side, as directed, before flattening. This first cook softens the plantain enough to press without turning it into a mash.

Draining: Place the fried pieces on kitchen paper to catch excess oil before pressing. Handle them carefully while they are hot.

Flattening without crushing

Even rounds: Press each piece with a plate or other flat utensil until it is about 6 mm (1/4 inch) thick. Aim for a broad, flat shape rather than pressing so hard that the plantain breaks apart.

Consistent thickness: Pieces of similar thickness are easier to fry evenly during the second round.

The second fry and texture

Medium-high heat: Fry the flattened rounds for about 2 minutes per side. They should be golden and crisp outside; drain them on kitchen paper or a rack when they are done.

Serve promptly: Tostones are at their best just after frying, when the exterior is crisp and the centre is still fluffy. Add the pinch of salt while they are hot.

How to serve tostones

As a side: Serve them alongside beans, rice or a main dish with a savoury sauce or dip. Their mild, starchy flavour pairs well with bolder accompaniments.

As a snack: Put them out while warm and crisp, with a dip on the side if you like. They can also be served as part of a wider spread of small dishes.

Recipe notes & tips

• Use green, firm plantains for a starchy, savoury result.
• Cut the pieces to a similar length so they cook at a similar pace.
• Drain the first-fried pieces before pressing them.
• Press the rounds evenly to help them fry consistently.
• Drain the finished tostones on a rack or kitchen paper.
• Salt them as soon as they come out of the second fry.

Variations

• Add garlic: Serve with a garlic dip for a savoury accompaniment.
• Serve with a sauce: Offer a favourite savoury dipping sauce on the side.
• Add herbs: Finish with chopped fresh herbs alongside the salt.
• Make smaller rounds: Cut shorter cylinders before frying for smaller tostones.
• Add spice: Sprinkle with a little chilli alongside the salt.

Common mistakes to avoid

• Using ripe plantains: They are sweeter and softer; choose firm green ones for this method.
• Skipping the first fry: The pieces need to soften before they can be flattened.
• Pressing too hard: The rounds can break apart; flatten them gently to about 6 mm (1/4 inch).
• Uneven pieces: They may cook at different rates; cut the cylinders to a similar length.
• Leaving them to cool: The outside loses its crispness; serve soon after the second fry.

How to store

Tostones are best served straight away. If you have leftovers, refrigerate them in a covered container and reheat in a hot oven or frying pan until warmed through and crisp; they will be less crisp than freshly made.

Frequently asked questions