Reviewed: Aug. 13, 2000

These are delicious. I served them with a dinner of veggie burritos and black beans with home made guacamole. I had read elsewhere that soaking the incredibly starchy, sticky rounds in water first was a good idea, and I did that. Seemed to remove some of the stickiness.

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Reviewer:

KUNGFUKAREN

Reviewed: Aug. 12, 2002

This is exactly how I make mine with a few exceptions. Just for safety reasons, I would not dip the tostone in water then return to oil, can cause severe grease splattering. Also, I mince fresh garlice and at the end of frying the tostones, I take some of the hot oil, 2-3 tablespoons and poor over garlic which cooks it a bit and use the garlic as a topping.

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31 users found this review helpful

Reviewer:

DKD6470

Reviewed: Feb. 5, 2003

I made these tonight, they came out perfectly fine. I must warn the first timers that tostones are not sweet they are rather BLAND and need a good sauce to jazz them up. It is a good recipe if you like them, I tried them cause I had them a few times before but could take it or leave it. A helpful idea might be to use half ripened plantains or slightly ripe at least. Thanks for the recipe.

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48 users found this review helpful

Reviewer:

MYRTS78

Cooking Level: Expert

Home Town: Sangre Grande, Sangre Grande, Trinidad And Tobago

Living In: Hempstead, New York, USA

Reviewed: Jan. 12, 2005

My mother makes this receipe once a month. The "dip" we use is ketchup and mayonnaise.

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Reviewer:

KEM1985

Reviewed: Jun. 30, 2005

These were delicious!!!! Irresistible! I scaled this down to 2 servings because i only had one plantain, which had just turned yellow.It's best to use a ripe plantain because the green ones will be bland. When they were finished, i also sprinkled some paprika on them. They were so delicious, i ate 6 of them before i knew it!

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12 users found this review helpful

Reviewer:

2Yung2Cook

Reviewed: Aug. 24, 2005

Mmmm! These are great! A Puerto Rican friend of mine taught me how to make a dipping sauce (consisting of crushed garlic and ketchup) to go along with these! They're still great plain.

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Reviewer:

FOODGU1

Cooking Level: Expert

Home Town: San Diego, California, USA

Reviewed: Oct. 6, 2005

These were outstanding! Soooo delicious!! My husband helped make these (he's a Tostone expert). We topped them with the garlic powder and coarse sea salt. Served them with Brazilian Chicken with Coconut Milk from this site...that was yummy too, but these were definitely the best part of the meal! Try these!

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Reviewer:

What a Dish!

Cooking Level: Intermediate

Reviewed: Nov. 16, 2005

Very easy to make. Delicious to dip in a cuban garlic sauce. I guess you can basically have with whatever sauce you like. They do burn easily, so watch them carefully! Will make again for sure.

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2 users found this review helpful

Reviewer:

njmom

Cooking Level: Intermediate

Home Town: Middletown, New Jersey, USA

Living In: Sayreville, New Jersey, USA

Reviewed: Jan. 28, 2006

Just remember... for tostones plantains need to be very green.

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25 users found this review helpful

Reviewer:

NARIVERA

Reviewed: Mar. 26, 2006

these taste just like the ones I had at cuban restaurant. I served these with the mojo marinade for "grilled mojo chicken with asparagus" on this site. The mojo makes a great dipping sauce.

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12 users found this review helpful