Description
These Tostones Recipe are made with three ingredients: plantains, salt, and vegetable oil and fried into tostones!
Ingredients
Scale
- 4 plantains
- Light vegetable or canola oil
- Coarse sea salt
Instructions
- Peel the plantains. Peel and sliced them into 1/2 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
- Choose the right plantains: Select firm, unripe green plantains for making tostones. Ripe plantains will not yield the desired texture and crispness.
- Properly peel the plantains: To peel the plantains, make a lengthwise incision along the ridges of the fruit, being careful not to cut too deep. Use your fingers or a knife to lift the peel and remove it. If the peel is difficult to remove, you can make additional shallow cuts along the ridges to help loosen it.
- Cut the plantains evenly: Slice the peeled plantains into even rounds or thick slices. This will ensure consistent cooking and a uniform texture throughout the tostones.
- Partially cook the plantains: The first frying of the plantains is meant to partially cook them and soften the flesh. Fry them for a few minutes on each side until they become lightly golden but are still firm. Avoid overcooking them, as they should not be fully soft or browned at this stage.
- Flatten the plantains properly: After the first frying, use a tostonera (wooden press), the bottom of a glass, or the palm of your hand to flatten the partially cooked plantains. Apply even pressure to create flat disks of even thickness. Make sure to flatten them gently without completely crushing them.
- Double fry for crispiness: The second frying is crucial for achieving the desired crispiness. After flattening, return the plantains to the hot oil and fry them until they turn golden brown and crispy. Fry them in batches if necessary, allowing enough space for each tostone to cook evenly.
- Drain excess oil: Once the tostones are fried, remove them from the oil using tongs or a slotted spoon and transfer them to a plate lined with paper towels. This helps absorb any excess oil and prevents them from becoming greasy.
- 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
