|Nutrition Facts (per serving)|
|Servings: 2 to 4|
|Amount per serving|
|% Daily Value*|
|Total Fat 19g||24%|
|Saturated Fat 1g||6%|
|Total Carbohydrate 37g||14%|
|Dietary Fiber 3g||10%|
|Total Sugars 17g|
|Vitamin C 13mg||65%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Plantains can be prepared in several different ways, but this recipe for tostones is one of the quickest and easiest methods. It’s a good recipe for beginners who are trying their hands at cooking plantains for the first time, so even if you've never laid eyes on a plantain before, you can give it an almost fail-safe try.
Plantains are a staple of the Latin Caribbean diet. Part of the banana family, they're very popular in West Africa as well. They're starchier and firmer than bananas and they contain less sugar. They take a long time to ripen and aren't really edible raw until the skin has turned nearly black. They're most often used and cooked in recipes for this reason.
“This is an easy and quick snack we all enjoyed. Make sure you salt the tostones as soon as they come out of the hot oil the second time. They’re perfect as is, with the garlic dipping sauce or even guacamole.” —Carrie Parente
2 green plantains
Oil, for frying
Salt, to taste
Gather the ingredients.
Fill a heavy bottom pot with 1 1/2 to 2 inches of oil and heat the oil to 375 F.
Cut the ends from each plantain and peel the them while the oil is heating.
Cut the plantains into 3/4-inch slices.
Fry the slices in the hot oil for 3 minutes or until they turn a light golden color and they're semisoft.
Remove the plantain slices with a slotted spoon and drain them on paper towels.
When the plantain slices are cool enough to handle, about 1 minute, smash them into flat rounds.
Fry the rounds in the hot oil again for 3 minutes until they turn crisp and golden brown.
Remove the tostones with a slotted spoon and drain on paper towels. Salt to taste.
- Use green plantains for this recipe, which are still unripe, but you can use yellow ones in a pinch as long as they're not too yellow—look for a slight yellow tint. Plantains are just on the verge of ripe when they turn this color. The only hard and fast rule is that you should not use ripe plantains to make tostones.
- It's important to maintain the oil’s temperature. Food added to hot oil tends to cool it down slightly. You can fry the plantain slices in batches to ensure that the temperature stays at 375 F, letting the oil reheat between batches. This also helps avoid crowding the plantains and ensures that they'll cook evenly throughout.
- You can easily flatten the plantain slices after they're first fried by simply placing a plate on top of them and pressing down, or do the same with a large serving spoon.
- You can serve the tostones as a side dish immediately while they’re still warm or as a snack with a garlic dipping sauce.