Reviewed: Nov. 20, 2009

Yummy! They brought me back to Euador where my husband and I first met. I omitted the water steps as that just sounded dangerous to me. I used plantains that were yellow with black spots to get a sweeter taste and cut them about 1 1/2 inches thick. I also followed LatinaCook's suggestion of initially frying them for a shorter period of time--about 2 minutes per side. Then I drained them on paper towels before flattening them (I think it helped to cut down on some of the grease). Then I fried them again as the recipe called, drained and salted...my daughter loves these!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

kTd86

Cooking Level: Expert

Home Town: Fergus Falls, Minnesota, USA

Living In: Grand Forks, North Dakota, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 18, 2009

It is better to put these in salted water before you fry them and only after they are dried. Also, the plantain "smoosh" better if they are cut at an angle, but that's just me.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Pixelsicle

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Living In: Crockett, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 4, 2009

EXCELLENT, COMO MI ABUELITA LO ACE!!!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

jukeone88

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 16, 2009

This was the first time my family had tried these. I liked them but my sons did not. I think I should have chosen a plantain that was a little more ripe. They had a sour taste to them. I dunked them in ketsup.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Connie

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 17, 2009

Very good, but not the quickest thing to make. The drinking glass worked just fine to smoosh them. I served them with Arroz con pollo and a salad, and Hubby gobbled them up.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

SweetPea

Cooking Level: Expert

Living In: Houston, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 17, 2009

Just returned from Puerto Rico where we stayed in the mountains and my children discovered their love for tostones--these are exactly right! For people looking for the sweet plantains they have eaten in restaurants, sometimes called "maduros," make sure that you note that this recipe traditionally calls for green plantains and is not supposed to be sweet. If you want to make the sweet kind use yellow-brown overripe plantains. I made that mistake when I first moved to Miami!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

jennmiami

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 19, 2009

these are great with chimichurri sauce! it's made from parsley, cilantro, garlic, lemon, and oil. look up the recipe!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

sagirl17

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 23, 2008

I followed this recipe to the letter, and it's fantastic. I tried a green plantain this time-- very subtly sweet, and, as another reviewer mentioned, great with garlic salt. I'm allowing another plantain to ripen, so I'll try the recipe that way as well. To mash the pieces, I put them one-by-one in between pieces of baking parchment, then put that in a wide, flat bowl, stacked another bowl inside of it, and pushed down a bit. I also liked the fact that this recipe didn't require a whole lot of oil, though I used an 8-inch stainless steel pan so the pieces would sit a little deeper in the oil. The finished product goes great with black beans and rice; I will definitely be making this recipe again and again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

GradSchoolKitchen

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 29, 2008

These are awesome! I didn't use any water and my plantains were green. The trick is to hit them with salt the second they come out of the oil! I will definately be making these again!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Heather

Cooking Level: Intermediate

Home Town: Richmond, Virginia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 28, 2008

mmmm...I agree, don't need water and BUTTER is the way to go! I didn't add a spice at all and it was delish and just like I remember in Costa Rica.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

marinmama

Cooking Level: Intermediate

Home Town: Tustin, California, USA

Living In: Corte Madera, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 25, 2008

I always order fried plantains at the local Cuban restaurant, but they are completely different to how these turned out. Not sure how they prepare them but theirs are sticky and sweet, and kinda stick in your teeth. These were really dry and tasteless. Oh well, thanks anyway!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Caroline C

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: 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!

Was this review helpful? [ YES ]
209 users found this review helpful

Reviewer:

SandraJZ

Cooking Level: Intermediate

Home Town: Rio Piedras, San Juan, Puerto Rico

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 10, 2008

Follow the suggestions of LatinaCook, this lady knows what she's talking about. They are delicious. Just DO NOT put them in the water(unless you want your eyebrows and kitchen to burn up)! I served them with Oxtails w/ Gravy and Jamaican style Rice and Peas.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Kandiee

Cooking Level: Intermediate

Living In: Houston, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 30, 2008

I love this recipe, thanks so much for posting it. I made this side for my boyfriend, who is from Puerto Rico, for dinner; he was shocked that I did them correctly. His family serves this side or appetizer with different meals and I love eating them. But this was my first time trying my hand at cooking them. A little hint, we lightly season the tostones with Adobo after frying- Yummy!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

cookedup

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 15, 2008

My husband is Puerto Rican and he introduced me to these when we went to San Juan. I loved them and had to make them. I use a press that we bought in Puerto Rico, but it is just as easy to use a bottom of a glass. I also salt the water that I soak them in.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

cook in CALIF

Cooking Level: Expert

Living In: San Francisco, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 15, 2008

I used to get tostones for lunch all the time when I worked in Manhattan. I missed them (and all good food) when I moved to CT. I am so excited that I can make them at home! I made a mess of the kitchen though, and I set off the fire alarm with that last step! Thank you for the great recipe!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MaryAnne aka Anne's daughter

Cooking Level: Intermediate

Home Town: Queens, New York, USA

Living In: Clinton, Connecticut, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 7, 2007

As far as this recipe goes. It is a great food. I like mine with some shredded cheese of your choice (I like Mozarella) and tiny bit of butter on each Tostone.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Nemitz

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 16, 2007

I love platano!!! Love it!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Gina

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

Living In: Edinburg, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 27, 2007

I LOVE TOSTONES!!! To peel plantains: cut ends off, then cut down one side, then peel skin off while running under water. For a little sweetness and tang, use plantains that have some dark spots. A fully ripe plantain (black) is too soft for this recipe, but experiment for different flavors (green is savory, like potato). You can either skip the water step or dry thoroughly to avoid oil splatter. Dip them in crema fresca (Mexican table cream) for an added treat.

Was this review helpful? [ YES ]
17 users found this review helpful

Reviewer:

Cooking Jenny

Cooking Level: Expert

Home Town: Albuquerque, New Mexico, USA

Living In: Austin, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 11, 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.

Was this review helpful? [ YES ]
17 users found this review helpful