Cuban Tostones (Fried Plantains)
Crispy, fried slices of perfection! That’s the best way to describe tostones. Tostones are made from the unripe plantain, and they are a staple in Caribbean cuisine. They are fried twice to get the most delicious, satisfying crunch and flavor. Served with a garlic aioli, this might become your new go-to snack.
Growing up, we had these pretty regularly. Surprisingly, they were something that my dad could make well, and he is not the world’s greatest cook. Sorry, dad! They are not actually that difficult to make. You just peel and slice the plantain (about 1.5 inches thick), fry in oil, smash them down, dip in salt water, then fry again. Easy!
While tostones are made from the green, unripe plantain, there is actually a sweet version as well. You can find this version, called Platanos Maduros Fritos, on my site as well. Tostones can be eaten by themselves as a snack or alongside a main dish. We had these with my Salmon One Pan Meal, though we replaced the potatoes with the tostones. You’ll just have to be careful that people don’t snatch them up and eat them as soon as you have fried them!
What Is A Plantain?
A ‘cooking banana’ known as a plantain, is a staple in Caribbean, Latin, and African cuisine. They look very similar to a banana, but they are larger, more starchy, and much less sweet. They are sweeter when ripe, and very starchy and tough when unripe. Although they can be eaten raw, they usually are not. Their flavor really shines when they are fried, either when ripe or unripe. The flavor profile is different for each, but both are delicious.
Ingredients
- Plantains Plantains look like bananas, but they are very different. Plantains are much tougher than bananas and far less sweet, even when ripe. For this recipe, you want the green, unripe plantains. (The plantains pictured above aren’t quite as green as I would like, but that was all there was at the store. They still fried up deliciously!)
- Neutral frying oil Vegetable oil works perfectly as it has virtually no flavor.
- Salt Any salt will do, but I like to use a flaky Himalayan salt.
- Dipping sauce (optional) For this recipe, we’ll be making a garlic aioli.
Tips for Success
How to Make Fried Plantains
Peel and slice the plantains Plantains are not easy to peel. You first need to cut off the ends of the plantain. Then slice the skin lengthwise, being careful not to go too deep. You don’t want to slice the plantain, just the skin so you can remove it. Once you have sliced the skin, peel it away. Slice the plantain into 1.5 inch thick sections.
The first fry To a large skillet, (I like to use a cast iron skillet) add enough oil to fill about half an inch in the skillet. Heat over high heat for about a minute, then reduce to medium heat to fry. You do not want the oil to boil! Add the plantains, standing them up on their ends rather than laying them down. Be very careful when cooking with hot oil! It can splatter on you and it does sting. You can cover the pan with a lid while you are frying, you will just have to watch them very closely so they do not burn. I find it easier not to use a lid, but this is also why I like to use tongs to move the plantains into and out of the pan.
Let them sit Fry until you see them begin to brown from the bottom moving up the sides (30-60 seconds), then flip over and fry the other end in the same manner. Remove them to a paper towel lined plate to soak up some of the oil.
Smash and fry the plantains Using a sturdy cup with a wide bottom, gently smash the plantains down to flat ‘coins’. Dip them in a salt water bath for about 10 seconds before adding them back into the frying pan. Be careful as water and oil don’t mix well. The oil will sizzle and pop. I like to use tongs to place the plantains in and out of the frying pan. Don’t over crowd the skillet.
Remove from heat When the tostones are golden in color, remove them from the skillet. This should only take about a minute or so. Salt them right after removing them from the oil. This helps the salt stick to the tostones.
Serve hot! Serve them with my garlic aioli if desired. You can eat them as a side dish, or you can eat them all right after you fry them. Once you eat one, you won’t be able to stop!
Dipping Sauce
I made a simple garlic aioli sauce to dip these into and it was divine! I mixed 1/2 a cup of mayonnaise, 2 tbsps of jalapeno brine (you could use vinegar or lemon juice), 1 garlic clove (pressed), and 1 teaspoon of garlic powder. I used a fork to mix everything together. I can believe how good this sauce was with the tostones.
Why I Love This Recipe
How does it taste? They tasted like golden, fried perfection. Since tostones are made with green plantains, they have a more starchy, potatoe-y taste.
How does it smell? They don’t really have a smell, per se, but I sure do love hearing the frying oil sizzle. And I love the smell of garlic as I crushing it to put into the sauce.
Is it easy to make? Tostones are simple to make. You’re just frying them and smashing them down, then frying again. The only thing to watch out for is overcooking them, but if you keep an eye on them, it is unlikely you will.
Would I make it again? Yes! These make a perfect side dish , or just a snack to eat on their own.
Other Recipes to Try
- Pastelitos de Guayaba con Queso
- Homemade Tres Leches
- One Pot Cuban Fricase de Pollo
- Homemade Cuban Bread
Frequently Asked Questions
Leftovers should be stored in an airtight container in the fridge for up to 4 days. As with any fried food, they won’t be as crispy as when freshly fried, but they will still be good.
I do not recommend freezing tostones. They would lose their crunchy texture. They are best eaten right after frying. I recommend not making anymore than you will be eating right away.
A banana is sweeter and can be eaten raw. Plantains have more starch, are tougher, and are eaten cooked or fried. Plantains are also much larger than bananas.
The main reason to dip them in water is it helps to create a fluffier interior. The water helps to create steam on the inside of the plantain, causing it to fluff up a bit. The salt adds a bit of flavor. You could also add crushed garlic to the water.
Tostones (Twice Fried Plantains)
Ingredients
- 2 unripe plantains
- 1 1/2 cups vegetable oil
- 1 teaspoon salt
Instructions
- Slice the ends off the plantains, then slit the skin lengthwise just deep enough to almost touch the inner fruit. Remove the plantain peel. Slice each plantain into roughly 1 1/2-inch thick sections.
- Add 1 1/2 cups of vegetable or canola oil into a large-size cast iron pan. Heat over high heat for roughly 60-90 seconds, then reduce to medium heat.
- Add the plantains to the hot oil, standing up on their ends. Try not to crowd the pan. When you see the plantains begin to turn golden on the sides, flip them over. It doesn't take too long for this to happen, about 30-60 seconds.
- Once the plantains have turned golden on both ends, remove them to a paper-towel lined plate to drain some of the oil. Smash them down using a sturdy cup, then lay them in the bowl of salt water. I like to smash a few, lay them in the water bath, then smash a few more and remove the other ones from the water and set them back on the plate before adding more to the water.
- Add the plantains back into the oil and fry for roughly 30 seconds on each side. They'll get a little darker in color, but you don't want them to get too dark. Be very careful when you add the plantains back into the oil. Water and hot oil don't mix very well, so there will be some splattering.
- Once you have fried the plantains on both sides, remove them from the oil onto a fresh paper towel lined plate to drain the oil. Sprinkle them with salt right after they have come out of the oil. Repeat this process until you have fried all of the plantain sections.
- Enjoy hot! These are delicious just salted or dipped in a sauce such as garlic aioli.
Notes
- Store tostones in an airtight container in the fridge for up to 4 days. They’re so delicious, they probably won’t make it into the fridge!
- I highly recommend using tongs to move the plantains into and out of the oil.
- Be extremely careful when frying with hot oil. It can splatter you and it does hurt. If you want, you can cover the pan while frying, you’ll just have to make sure you pay attention to when they are ready. You cannot walk away from the pan.
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Wow! These are delicious! Perfectly fried and the sauce is amazing!