Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H. I first tried tostones at a little Cuban place in southern Florida. It was a tiny place, but they had the best ropa vieja and a great view. They always served a big basket of tostones with every dish. I fell in love with them and just had to learn how to make homemade tostones. They’re a great alternative to your typical french fries, and very easy to make. They are typically served as a side dish with some type of dipping sauce. They are also known as “patacones”, “platano frito”, “frito verde”, or “bannann peze”, depending on the region, like Cuba, Puerto Rico, or Peru. They are very filling and naturally vegan, as the ingredients are only plantains and oil with salt and lime. Let’s talk about how to make tostones, shall we?
Green Plantains. Green plantains are important for making tostones. They should be green and not ripened. Green plantains are starchy and not sweet like ripe plantains. Vegetable Oil. For frying. Canola oil is good, or use your favorite. It is best to not use olive oil for frying. Sea Salt. Lime Juice. Dipping Sauces. Optional. Serve with your favorites, like guacamole or a tasty green sauce.
Be sure to use enough oil to mostly cover the plantains, heated to 375 degrees F (190 degrees C). You can also use your fryer. Drain them on paper towels. Next, flatten the plantains into disks. I like to use a heavy plate or the bottom of a glass or pan, but you can use a thick spatula or even a large bottle. Be careful not to smash them too thin, or they can fall apart. Then, fry the smashed plantains again in the hot oil until they turn a golden brown and crispy, just a few minutes. Drain again, then sprinkle with sea salt and lime juice. Boom! Done! Your fried tostones are ready to serve. Pretty easy, right? Don’t they look delicious? I’m ready to dig into these. You’ll often find them served with a dipping sauce, like Cuban Mojo, Guacamole, or Salsa Verde. A simple popular sauce is a mayo-ketchup combo. You can also freeze tostones for 3 months in freezer containers. I suggest separating them with parchment paper before freezing to avoid sticking. That’s it, my friends. I hope you enjoy this tostones recipe. Let me know if you make it. I’d love to hear how it turned out for you, and if you decided to spice it up!
Memories of a Cuban Kitchen, by Mary Urrutia Randelman and Joan Schwartz (affiliate link, my friends!) The Complete Caribbean Cookbook, by Pamela Lalbachan (affiliate link, my friends!) Also, check out my cookbook! The Spicy Food Lovers’ Cookbook, by ME, Mike Hultquist (affiliate link, my friends!)
