Puerto Rican Tostones (Twice-Fried Green Plantains)

Ingredients

• 3 large Green plantains (Firm, unripe (green) plantains are essential for authentic tostones.)
• 3 cups Vegetable oil (For frying; use neutral oil with high smoke point (canola, corn, peanut, or sunflower).)
• 1 tablespoon Kosher salt (For seasoning and salted water dip.)
• 1 cup Water (For salted water dip.)

Instructions

1. Peel and slice plantains

   Cut off the ends of each green plantain. Score the peel lengthwise in several spots and remove the thick skin. Slice plantains into 1-inch thick rounds for traditional tostones, or 1/2-inch for thinner, crispier tostones.

   Time: PT5M

2. Heat oil

   Pour vegetable oil into a large skillet to a depth of about 1 inch. Heat oil over medium-high heat to 180°C (350°F).

   Time: PT4M

   Temperature: 180°C

3. First fry (par-fry plantains)

   Add plantain slices to hot oil in batches. Fry for about 2-3 minutes per side, until pale yellow and just tender but not browned. Remove with tongs and drain on paper towels.

   Time: PT6M

   Temperature: 180°C

4. Flatten plantains

   Lightly oil the bottom of a flat cup, small pan, or tostonera. Press each warm plantain slice to about 1/4-inch thick. For extra finesse, use a cookie cutter for uniform shapes.

   Time: PT3M

5. Dip in salted water

   Dissolve 1/2 tablespoon salt in 1 cup water. Briefly dip each flattened plantain into the salted water. Remove and pat dry with paper towels (they will splatter in oil if too wet).

   Time: PT2M

6. Second fry (crisp plantains)

   Return plantains to hot oil in batches. Fry 1-2 minutes per side until golden and crisp. Remove and drain on paper towels.

   Time: PT5M

   Temperature: 180°C

7. Season and serve

   While hot, sprinkle tostones generously with salt. Serve immediately as a side or snack.

   Time: PT1M

Nutrition Facts

Calories

220

Protein

1g

Carbohydrates

32g

Fat

10g

Fiber

2g

Ingredient Substitutions

• Instead of Green plantains: Green bananas (texture and flavor will differ)
• Instead of Vegetable oil: Canola oil, Sunflower oil, Peanut oil
• Instead of Kosher salt: Sea salt, Table salt (use less)

Equipment Needed

• Cutting board
• Chef's knife
• Large heavy skillet or frying pan
• Tongs or slotted spoon
• Tostonera (plantain press) or flat-bottomed cup/pan (optional)
• Paper towels
• Mixing bowl

Critical Steps — Do Not Skip

• Peeling and slicing green plantains correctly.
• First fry: do not brown plantains.
• Flattening plantains while warm.
• Patting plantains dry after salted water dip to avoid dangerous oil splatter.
• Second fry: achieving golden crispness without burning.

Chef Tips from the Video

• For extra flavor, add minced garlic to the salted water dip.
• Try serving with a simple garlic-mojo sauce or spicy ketchup.
• Use slightly thinner slices for extra crispiness.

Troubleshooting

Storage

Refrigerator: Store cooled tostones in an airtight container for up to 2 days. Reheat in oven or air fryer for best texture.

Freezer: Freeze after first fry and flattening. Thaw, then proceed with salted water dip and second fry.

Room temperature: Best eaten immediately. Can be kept at room temperature for up to 2 hours.

Make-Ahead Tips

• You can peel, slice, and do the first fry/flattening ahead. Store in fridge or freeze, then finish with salted water dip and second fry before serving.