Tostones (Fried Plantains)
Golden, crisp and salty, Tostones are the favorite Dominican side dish. Best if consumed with meats, eggs, cheese, seafood and practically any other food you can think of.
Servings: 4 servings
- 2 large green plantains
- 2 cups vegetable or canola oil, for frying
- Salt, to taste
Remove the skin from the plantains and cut into 1-inch thick rounds.
In a large skillet, heat the oil over medium heat. Fry the plantains until slightly golden on both sides, about 5 minutes. Transfer into a plate lined with a paper towel.
With the bottom of a bottle, small pan or tostonera if you have one, press on the plantains to flatten them to about half their original size.
Return the pressed plantains to the hot oil. Fry until crisp around the edges, about 2 minutes on each side.
Remove from the oil, place on a plate lined with paper towels and sprinkle with salt. Serve hot.
- I recommend using a tostonera to press on the plantains.
- If the tostones fall apart when you press them, it’s because you did not let them cook through enough when frying the first time around. If this happens when you press the first tostón, return the plantain rounds back to the oil before pressing them and let them cook a bit longer.
- To make tostones ahead of time, fry them just once and press them. After pressing the tostones, reserve in a container stacking them with parchment paper in between to avoid sticking and place in the fridge. When ready to eat, remove from refrigerator and fry them the second time to get them hot and crispy.
Calories: 203kcal | Carbohydrates: 29g | Protein: 1g | Fat: 11g | Saturated Fat: 9g | Sodium: 4mg | Potassium: 447mg | Fiber: 2g | Sugar: 13g | Vitamin A: 1009IU | Vitamin C: 16mg | Calcium: 3mg | Iron: 1mg