Tostones are crispy, savory, salty, golden coins of pure deliciousness. Popular throughout the Caribbean, twice-fried plantains are a snack that will make you feel like youre walking on sunshine. And once you know all the tricks, theyll come out perfectly every time.
Its no secret that I didnt grow up in the Caribbean, but (probably surprisingly) like many kids that did, tostones were actually one of the first things I ever learned to cook. Like really learned how to cook, properly, from scratch, with pride and the sort of eagerness that naturally accompanies all foods as amazingly perfected as twice-fried green plantains.
I learned from a good friend in college, who generously offered to teach me how to cook some of her favorite Puerto Rican recipes after I complimented her cooking and told her how interested I was in really learning how to feed myself. (You know, not just the “try not to mess up boiling water for pasta” or “does microwaving freezer meals count?” kind of feed myself, but the “wow I actually made this” kind of feed myself.)
All I had to do was try Tostones once and I was in love. Their french-fry-like, golden-brown exteriors and tender, starchy interiors, all covered in salt and ready for dipping had me hooked. Then– to my great shock– even I, the most novice of cooking novices, wound up being able to make them! I dont want to exaggerate, but tostones may actually have been one of the first ever recipes that made me believe I could a learn to make tasty food. And, well, would you look at me now, Ma!
So of course, I have to share my go-to tostones recipe with you. Spread the love!
HOW TO MAKE THEM
Im going to take you through each step with all the details so we can be sure that you get it right– 100% right– and you fall in love with these golden beauties just as much as I have. Sound good? Great.
- Get the greenest plantains you can. Green plantains are a must for tostones. As they go from green to yellow to brown to black, they become progressively riper, and progressively sweeter as well. While ripe, brown plantains can be tasty when fried, theyre better used for sweet maduros, not savory tostones. For these, go as green and unripe as possible.
- Peel the plantains. This isnt as easy as peeling bananas, if were being honest, but its not too difficult once you get the hang of it! Cut off both ends of the plantain first, then gently slice down the entire length of the plantain with the tip of your knife, being sure not to slice too deeply (you only want to slice the skin!). Do this a few times along the ridges, then peel off the skin. Keep in mind that the plantains will begin oxidize when expose to air, so you should try to work quickly.
- Slice the plantains. Slice the plantains into pieces about 1″ thick. You can go a bit bigger or smaller– dont worry too much about being exact here, its really up to your personal preference. Just keep in mind that the bigger you slice them, the wider they will wind up being after you smash them between the first and second fries.
- Fry in warm oil the first time. Fry the tostones in warm oil until golden all over. You want to add the plantains as the heat is still coming up, when the oil is just hot enough that it will start to sizzle shortly after adding the plantain slices, but not so hot that you get a fast bubbling fry. This ensures that the exterior of the plantain doesnt fry up too quickly before the inside can soften.
- Smash the plantains. After letting any excess oil drip off onto a paper towel, its time to flatten the plantains. Working one at a time while the plantains are still warm, take a fried plantain slice, place it between a folded sheet of wax paper, and then gently smash using the bottom of a glass, plate, or pan.
- Dip in garlic-lime water. Transfer the smashed plantain to a mixture of salted water, minced garlic, and fresh lime juice. Let it sit for about 10 seconds, then remove from the water and pat to dry.
- Fry in hot oil the second time. Nows the time to crisp up the exterior, so a very brief fry in hot oil is all you need.
- Sprinkle with salt. Its very important to sprinkle with salt while theyre still warm, so the salt sticks. And just like that, youre ready to serve!
Now getting excited about wrinkly dark plantains might sound weird. If it was a banana, I wouldn’t eat it and I’d be thinking about banana bread. But dark plantains are my favorite. Why? Because it reminds me of my family. These plantains are so soft and sweet, which green plantains are not. And also, this recipe is so flippin easy to cook. Seriously, if you’ve thought about learning to cook Puerto Rican or Latin American foods this is where to start.
Recently, I discovered yet another place that’s also close to my flat but off the main street. It’s French themed, they bake their own bread, and the place smells amazing. I went there because after going everywhere else I couldn’t find basil for blueberry basil lemonade. They didn’t have basil, but they did have platanos. Platanos in Spanish – plantains in English. And not just green plantains, which I kind find easily enough, but they had perfect, soft, ripe, black plantains. Or, in spanish – platanos maduros.
It is easy to double or triple this recipe, just buy as many plantains as you want. I used two plantains and that makes about 3 servings if everyone has 4 slices. This recipe is best right after cooking, but the plantains are just fine reheated in the microwave the next day. Eat as a snack, or serve with a big plate of rice, beans, and arepas.
Messy level: This is the lowest maintenance cooking and cleaning ever. You need two ingredients, a knife, a cutting board, and a pan. One spoon all the way. Platanos Maduros (Sweet Fried Plantains)
I was also really excited by the plantains because even though I have half a dozen grocery stores at my disposal I have a hard time finding Latin American foods here in London. I’ve done some searching and found there are a few specialty shops – but I still haven’t found anyone that sells Goya brands. How is a girl supposed to live without her pinto beans and arroz con gandules?! So anyway, it’s nice when I can find the ingredients and flavors that remind me of home cooking from my parents.
Perfect Tostones | Chef Zee Tips | Cooking Tips | Made To Order | A La Orden
FAQ
Is banana and plantain the same in Spanish?
What do Spanish people call plantains?
Are plantains healthier than bananas?
What do Puerto Ricans call plantains?
Are plantains ripe?
But plantains, which are related to bananas but much more versatile, are an exception: They’re tasty from when they’re picked (rock-hard and green as grass) until they reach peak ripeness —you’ve just got to know how to use them at each stage. Let’s start with unripe plantains, which have rigid green skins.
What does a plantain wort look like?
A plantain wort, also known as ribwort plantain, is a common weed that is found in many parts of the world. It is a perennial plant that grows from a rosette of long, narrow, lanceolate leaves. The leaves have parallel veins and are slightly toothed at the edges. The flowers are small and white and are arranged in a spike at the top of a leafless stem.
Is a plantain a banana?
A plantain to the untrained eye could easily be mistaken for a banana. In fact, it belongs to Musaceae, the banana family of plants, and it’s closely related to the common banana. Believed to be native to Southeast Asia, plantains are grown in tropical regions around the world and in a variety of cuisines.
What do plantains taste like when ripe?
When fully ripe, plantains are black, with a flavor that some people describe as similar to a banana but not as sweet. Most people prefer them cooked even at this stage. What Are Plantains? Plantains ( plátanos in Spanish) look like large bananas.