Puerto Rican Tostones (Fried Plantains) Recipe - Allrecipes.com
Puerto Rican Tostones (Fried Plantains) Recipe
  • READY IN 10 mins

Puerto Rican Tostones (Fried Plantains)

Recipe by  

"Crispy fried plantains. A plantain is a very firm banana. Serve as side dish with your meal or as appetizers."

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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
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  • PREP

    5 mins
  • COOK

    5 mins
  • READY IN

    10 mins

Directions

  1. Heat the oil in a large skillet. Place the plantains in the oil and fry on both sides; approximately 3 1/2 minutes per side.
  2. Remove the plantains from the pan and flatten the plantains by placing a plate over the fried plantains and pressing down.
  3. Dip the plantains in water, then return them to the hot oil and fry 1 minute on each side. Salt to taste and serve immediately.
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Reviews More Reviews

Most Helpful Positive Review
Feb 24, 2008

ABOUT THE WATER...the reason puertoricans dip in water is because we cut them up early while making the rest of dinner. When the plaintain sits in the kitchen it will turn brown after a while,so we put them in water salt, so it so it won't oxidize. It is not necessary if you are frying soon after you cut them up. The recipe says cut in chunks, but you SLICE the plaintain in 1.5 inch slices aprox. The oil should not be TOO high, just heat the oil a little above MED for 8 min before starting so it will be ready. Cook to soften them and then "squash" them flat and fry again. Oil and water don't mix, so dry them before frying, if you insist on water. Cast iron will get nice and black if you make tostones regularly. Sprinkle salt when done and serve with ketchup, garlic oil or top with garlic shrimp... there seems to be many other suggestions. I will try to post recipe for mofongo soon...yum!

 
Most Helpful Critical Review
Jan 11, 2010

Just a few observations: 1. If you want to have a toston that is made like those in Puerto Rico you have to have green plantains (oh, and a plantain is not a banana. They are related, but are not the same. A plantain is much larger and thicker than a banana, even the plants are different). 2. The slices should be cut diagonally so the initial frying can cover the most area. 3. If you don't have a tostonera, a can or a plate can be used to squash the slice, 4. Once it is squashed it is put in salted water for at least 30 minutes, not just to prevent it from going brown, but to give the toston a very good salty taste. 5. Last you fry it until golden brown. 6. Some people make mayoketchup mix (mayonnaise mixed with ketchup) or olive oil with salt, lemon, and garlic or just sprinkle with garlic salt. Hope this has clarified some issues with the recipe.

 
Jan 11, 2006

Also known as Platanos Fritos o Patacones. I make these all the time but i do not soak them in water. I just peel the plantain, slice it crosswise about 1 inch thick, fry just a little (they'll look yellow-er), press in the tostonera (or with the bottom of a can) , fry again until cripsy and golden and then sprinkle with garlic salt. Yum!! Ignore the rating of the person who burnt them, that is not the recipe's fault.

 
Sep 25, 2003

I have made these all my life and I love them. A nice twist (and probably my favorite) is to make them with a ripe plantain (in which case they're called "amarillos". For making amarillos, the plantain must be at least yellow or almost throwing to "too ripe"--close to blackening skin). Cut the ripe plantain into diagonal, long slices and fry them--keep an eye on them because they cook much, much faster--turn around and they'll be burnt!--and drain on paper towels. You can serve these with anything and are great solo. Because they're made with a ripe plantain, they're very sweet. My fiance doesn't really care for amarillos, but I wouldn't have my plantains any other way. I would give both of these a 3 kid rating because, depending on the kid, he or she will love the tostones/amarillos or just hate them. I grew up with them, so I simply adore them!

 
Jan 11, 2006

As a Puerto Rican, I know and love platanos as well. They're an easy side dish and can take the place of other sides, like rice or potatos. I don't bother with the water, just fry, smash, and re-fry. Just make sure you use the green plantains for this recipe.

 
Apr 01, 2003

Tostones taste great any time. Ask for Plantains at the supermarket in my experience they are qualitatively different than bananas, dont exactly taste great raw. they are longer, firmer, like a cousin of the banana, cooked while green for a firm crunchy taste, or when yellow with brown spots for a sweet taste. Make a tomato and garlic sauce for dipping, sprinkle with salt.. delicious! In some hardware stores you can find a tostonera, look in latino catalogs for it, it saves lots of time. its two boards with a circular indentation in the middle, made to squish the plantain in a perfect circle.

 
Apr 12, 2007

*Great recipe. Use the green plaintains as a savory side- as it is not sweet yet. Use cajun seasoning at the end for a kick. *Use the dark colored (black) plantains for a sweet dessert or balance to your meal. Sprinkle w/ just a little cinnamon, dark sugar, and nutmeg. *For both green or dark plantains, try the thousand island recipe, or buy store bought. *After frying, flatten between wax paper w/ a roller. I do not dip in cold water because I will set my house on fire.

 
Mar 02, 2006

I love PR cuisine! I have learned alot from a neighbor of mine and when we have these we make it with what she calls a secret sauce. The sauce is about 3 cloves crushed garlic,mayo and ketchup. Add to your taste along with a lil salt and pepper soooo good with the tostones!! Serve along side any dish or by their self awesome!!!

 

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Nutrition

  • Calories
  • 140 kcal
  • 7%
  • Carbohydrates
  • 28.5 g
  • 9%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 3.8 g
  • 6%
  • Fiber
  • 2.1 g
  • 8%
  • Protein
  • 1.2 g
  • 2%
  • Sodium
  • 4 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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