Crispy fried plantains or Tostones are twice-fried plantain slices commonly found in Latin American cuisine and Caribbean cuisine. They are a staple in our Puerto Rican Cuisine. They can be served as a side dish or appetizer.
You can find these in Puerto Rico almost everywhere; at any restaurant, cafeteria, even at big chain restaurants and Asian restaurants around. But the best way to eat them is when someone invites you to their home and they make them for you. My grandma used to make the best tostones. I guess when you cook with love you transfer happiness to people.
For us Puerto Ricans is like frying potatoes, we cook them almost every day. People like to eat them with some salt sprinkled on top or different kind of dipping sauces like “mayo ketchup” which is a mix of mayonnaise and ketchup. Some people hate “mayo ketchup’’ others can’t live without it. I love to eat them naturally without salt, but I also love a dipping sauce. For these tostones I use a store brought garlic pesto. I didn’t make my own because I couldn’t find fresh basil at the supermarket.
I have people asking me how to make them. So finally, I filmed a tutorial to share with you. It’s hard to find good plantains here in New Hampshire but I was lucky this time. Hope you like this recipe and if you have any questions please write a comment or contact me via social media.
Here’s the video for this recipe:
I hope you try this recipe and like it as much as much as I do! If you give this recipe a try, let me know what you think! Leave a comment and don’t forget to take a picture and share it on my Facebook pageor tag it #thehungrydragonfly on Instagram! I love seeing your creations!
Here’s the recipe:
Puerto Rican Tostones – Fried Plantains
- 3 green plantains (make sure they are green)
- 1–2 cups vegetable oil
- sea salt or garlic powder to taste (optional)
- 1 jar Garlic Pesto
- Peel the plantains by making a vertical cut through the skin and peeling it back with your hands (see video for reference).
- Cut the plantains into 1-inch thick round pieces. Heat a layer of oil in a heavy bottomed pan over medium-high heat. Make sure is hot before frying, you don’t want them to absorb a lot of oil.
- Fry the plantains in batches. Fry until plantains are starting to turn light golden brown, remove from the oil and transfer to a plate lined with paper towels.
- Smash each piece using a “tostonera” or with the back of a big spoon. You need to give them a flatter shape with rough edges.
- Return to the frying pan and fry for an additional 4-5 minutes or until golden brown and crispy. Transfer back to a paper towel lined plate to drain excess oil.
- Enjoy with garlic pesto or your favorite sauce.