Reviewed: Nov. 22, 2009

Yum-o- licious I really enjoyed this! I soaked them 30 minutes and patted them dry before frying. Instead of using wax paper I just used paper towels and flattened them a little using a plate with a paper towel between them and the plate. I salted lightly and cobbled them up before the rest of my family could get them. I'm sooo wrong!!! :)

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rebeqah

Cooking Level: Intermediate

Home Town: Colorado Springs, Colorado, USA

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Reviewed: Oct. 3, 2009

Wonderful, but I would suggest cooking them a bit longer during the first go round so they aren't too raw and crumbly when you smash them. Other than that, they were very similar to what I had in Ecuador. Amazing, even w/o the garlic powder and salt!

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mollykathrynlewis

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Reviewed: Sep. 27, 2009

I used green plantains, which I understood to be the correct ones for tostones and they were so goooood! I used a some garlic in the oil and seasoned with salt. I never had one before and I can't wait to make more.

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Jenny1212

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Reviewed: Sep. 17, 2009

First of all, these are not tostones, these are platanos fritos. The difference is tostones are green plantains that are fried and smashed and then refried again, sprinkle some adobo on it and fua!!! Fried plantains are when they are yellow, soft and sweet. You frie them from side to side and they stay soft, eat it sprinkled with cinammon or even as is and you have a side dish good for everyone.

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jrivera67

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Reviewed: Jul. 31, 2009

oh my gosh, 2 cups of oil for 3 plantains?Lordy. Anyhow I made with less grease using Saflower oil and they are good .Plantains are anything but bland, people .You just need to sprinkle salt when they first come out pan. Garlic butter sauce makes great dipping sauce.

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lovelymeal

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

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Reviewed: Jul. 19, 2009

This is a perfect treat served with cream cheese! For the sweetest (best) flavor, your plantains should be completely ripe - skin should be black!

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ajcolbert

Cooking Level: Expert

Home Town: West Hollywood, California, USA

Living In: Northridge, California, USA

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Reviewed: Jun. 22, 2009

Yum! Simple and easy but delicious.

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SunnyCook

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

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Reviewed: Jun. 10, 2009

These are soooooo good! They WILL be greasy but that's why you pat them with paper towels.

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Frida Loves

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Reviewed: Jun. 10, 2009

I'm sure my techniques need some work, since this is an unfamiliar dish to me, but I personally found these greasy.

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JJ

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Alice Springs, Northern Territory, Australia

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Reviewed: Mar. 22, 2009

I have never eaten tostones, or plantains in any way, and just wanted the experience. They are easy to make and appear to have turned out the way they're supposed to. I have to agree with other reviewers that there isn't much taste, but the crunch is nice.

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Mallinda

Cooking Level: Expert

Home Town: Norristown, Pennsylvania, USA

Living In: Mobile, Alabama, USA

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Reviewed: Mar. 12, 2009

These are ok like like this, however, My family is puerto rican and I have grown up on these when made with overly ripe plantains. This gives them a sweet instead of bland taste. I don't season them with anything and just use a little butter so that they don't stick to the pan. Made this way I give them a 5 star!

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Holly

Cooking Level: Beginning

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Reviewed: Feb. 24, 2009

As a Latina I need to clarify for everyone the types of fried plaintains because a lot of people are getting it all confused. There's TOSTONES which you fry using green plaintains. Cut them staight down into 1 inch circles & then proceed with above recipe.Use the bottom of a mug to mash.These are salty & usually with some garlic in a bit of oil. THEN there's PLATANOS which you cook with ripe or yellow plaintain. Those you slice sideways and pan fry untill golden brown. These are the sweet kind. Hope this helps everyone. ENJOY!

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~COLOMBIANA~

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Reviewed: Jan. 14, 2009

they turned out perfect.

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jenhatan

Home Town: Quincy, Massachusetts, USA

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Reviewed: Nov. 18, 2008

These are very simple to make. Our family loves this snack treat. We pick yellowish plantains that are beginning to turn black because they are sweeter. I just slice them at an angle to make oval like slices and fry them to a nice golden brown. Right after removal, while still on a paper towel, sprinkle just a bit of table salt to taste. Best eaten warm and alone on a long car ride or along with a meal like pork chops with rice.

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hazel

Home Town: Chicago, Illinois, USA

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Reviewed: Oct. 29, 2008

These were tasty, but time consuming and messy to clean up. I used garlic salt instead of garlic powder. The tostones were gobbled up immediately, so 5 stars even though they took a lot of time and effort.

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amy-amanda

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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Reviewed: Aug. 19, 2008

We're trying to be heart healthy in our family. I omitted the oil and salt and sprayed the plantains with non-fat cooking spray before sprinkling on the garlic powder. Then I sprayed our outdoor grill basket and cooked the plantains at about 350 degrees for about 3-5 minutes per side (until they were golden brown). I was surprised they were delicious (but healthier than traditional tostones).

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IVERSON

Cooking Level: Intermediate

Home Town: Midland, Texas, USA

Living In: Minneapolis, Minnesota, USA

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Reviewed: Aug. 7, 2008

This was my first time making these. My husband did like them but he wanted a moister plantain. The ones we've had in restaurants seemed to have a glaze of some kind. These were good though and certainly easy enough. Just want to check out a few more versions .

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