Puerto Rican Tostones (Fried Plantains)

Puerto Rican Tostones (Fried Plantains)

72

"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

20 m servings 136 cals
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Nutrition

  • Calories:
  • 136 kcal
  • 7%
  • Fat:
  • 3.3 g
  • 5%
  • Carbs:
  • 28.5g
  • 9%
  • Protein:
  • 1.2 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 14 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Peel the plantain and cut it into 1-inch chunks.
  2. 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.
  3. Remove the plantains from the pan and flatten the plantains by placing a plate over the fried plantains and pressing down.
  4. 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.

Reviews

72
  1. 98 Ratings

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Most helpful positive review

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,s...

Most helpful critical review

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 ...

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,s...

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 ...

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...

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 ...

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 ...

*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 balan...

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. ...

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 ...

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 s...