These Dominican Tostones are made with three ingredients: plantains, salt, and vegetable oil and fried into tostones!
Tostones are fried smashed plantains and are a Dominican, Puerto Rican, and Cuban staple. It pairs super well with my Chicken with Sofrito and my Dominican-Style Beans. You gotta try it!
What you will need
Vegetable oil: When it comes to frying these tostones, it is best to use a lighter oil.
Plantains: The plantain's ripeness is evidenced by the changing color of its skin. For excellent fried plantains, you will want to choose a plantain with skin that is dull yellow with patches of black or completely black—this is when a plantain is at peak ripeness.
Sea Salt: I love using coarse sea salt for this recipe as it is put on at the very end.
How to make Dominican Tostones
- Peel the plantains. Peel and sliced them into ½ inch thick rounds. Put the plantains in a bowl and cover with water for 20 minutes. Drain and pat them dry.
- Fry the plantains. In a medium skillet, head an inch of light oil on medium heat. Add the plantains and fry for 2 to 3 minutes per side, until golden. Transfer them to plate lined with paper towels.
- Smash the plantains. Put the plantain in a paper bag or between two pieces of paper towel, and using a spatula, smash them down into flat round discs.
- Fry the plantains again. Return the plantains into the hot oil and fry for 2-3 minutes on each side, or until golden and crispy. Transfer to another paper towel-lined plate and season with coarse sea salt.
Using finer salt with make the tostones saltier and using coarse salt is less salty. Use whatever you wish.
Other dishes to try
Dominican Tostones
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
These Dominican Tostones are made with three ingredients: plantains, salt, and vegetable oil and fried into tostones!
Ingredients
- 4 plantains
- Light vegetable or canola oil
- Coarse sea salt
Instructions
- Peel the plantains. Peel and sliced them into ½ inch thick rounds. Put the plantains in a bowl and cover with water for 20 minutes. Drain and pat them dry.
- Fry the plantains. In a medium skillet, head an inch of light oil on medium heat. Add the plantains and fry for 2 to 3 minutes per side, or until golden. Transfer them to plate lined with paper towels.
- Smash the plantains. Put the plantain in a paper bag or between two pieces of paper towel, and using a spatula, smash them down into flat round discs.
- Fry the plantains again. Return the plantains into the hot oil and fry for 2-3 minutes on each side, or until golden and crispy. Transfer to another paper towel-lined plate and season with coarse sea salt.
Notes
- Using finer salt with make the tostones saltier and using coarse salt is less salty. Use whatever you wish.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Sides
- Method: Frying
- Cuisine: Cuban
Nutrition
- Serving Size: 1
- Calories: 170.0
- Sugar: 0.0 g
- Sodium: 1138 mg
- Fat: 4 g
- Carbohydrates: 14 g
- Protein: 5 g
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