Tostones are crispy, twice-fried green plantains that are a staple of Cuban cuisine. They're crunchy on the outside, tender in the center, and the perfect side dish for everything from sandwiches to roasted meats and rice dishes.
Choosing the right plantains
Plantains look similar to bananas, but they're larger, starchier, and are typically cooked before eating.
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For tostones, use green plantains (plátanos verdes). They should be completely green with no yellowing and feel very firm when pressed.
As plantains ripen, they become sweeter and are used in different recipes:
- Ripe (plátano maduro) - Mostly black and soft to the touch. Best for fried sweet plantains (maduros).
- Green (plátano verde) - Firm and starchy, perfect for tostones.
- Semi-ripe (plátano pintón) - Yellow with a few black spots and slightly soft. Often used in soups and stews.
Ingredients
Green plantains - Choose plantains that are completely green and very firm when pressed. They have the starchy texture needed for crispy tostones.
Oil - Use a neutral oil with a high smoke point, such as canola, vegetable, or avocado oil, for frying.
Salt - Kosher salt or your favorite salt for seasoning after frying.
📖 See the recipe card for quantities and preparation.
Prep work
Cut off both ends of each plantain. Using the tip of a knife, score the peel lengthwise from end to end.
Starting at one of the cuts, slip your thumb or fingers under the peel and lift it away from the plantain. Once you get it started, the rest of the peel should come off easily. If your fingers become stained, don't worry, it will wash off.
Cut the peeled plantains into 1- to 1½-inch pieces. Depending on their size, each one should yield about 5 to 7 pieces.
How to make tostones
Tostones are fried twice. The first fry softens the plantains so they can be flattened, and the second fry makes them golden and crispy.
Pour enough oil into a medium pot to cover the bottom by about 1 inch. Choose a pot that's large enough so the oil won't rise above halfway up the sides when the plantains are added.
Heat the oil over medium-high heat until it's hot but not smoking. Test it with one piece of plantain. If the oil bubbles immediately around it, it's ready.
Add the remaining plantains, working in batches if needed so they fit comfortably in the pot.
Fry for 4 to 5 minutes, stirring gently a few times, until they're lightly golden.
Remove the plantains with a slotted spoon and transfer them to a paper towel-lined plate. Keep the pot off the heat, while we wait for the plantains to cool a bit and make the tostones.
Fold two paper towels in half. Make sure it's cushiony, if it's not, use three. The plantains will be hot, and you want a good layer between the heat and your hand.
It's really important to use good quality paper towels, economy ones will stick to the plantain. Cool the plantain pieces for at least 5 minutes, more if needed.
Place the plantain on the folded paper towel. Make an imaginary line down the middle, and place the plantain in the middle of one of the halves.
Fold the paper towel over the plantain, using the palm of your hand press down firmly and in one motion. Peel back the paper towel and take a look.
If it's not flat enough, you know you need to press down a little firmer. If it's too flat and breaking apart, you need to ease up a bit. After a few you'll be a pro.
Once all of the tostones are shaped, return the pot to medium-high heat. When the oil is hot, but not smoking, fry a few tostones at a time.
Cook for 3 to 5 minutes, turning them occasionally, until they're golden and crispy around the edges.
Transfer the tostones to a paper towel-lined plate and sprinkle with salt immediately. Repeat with the remaining batches.
Serve the tostones with extra salt, lime wedges, and hot sauce, if desired. For another classic Cuban side dish, try our yuca frita with a simple cilantro garlic sauce.
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📖 Recipe
Tostones (Fried Green Plantains)
Ingredients
- 2 Green Plantains
- Oil Enough to cover the bottom of a medium pot by about 1 inch (use a neutral oil with a high smoke point, such as canola, vegetable, or avocado oil).
- Salt to taste
- You will also need paper towels good quality
Instructions
- Peel the plantain by cutting off the ends and running a knife tip down the plantain, scoring the peel. Using your fingers, get under a piece of the peel and pop it up. Keep running your thumb or finger between the peel and the plantain.
- Cut the plantain into roughly 1-1½ inch pieces.
- Add enough oil to a medium pot to cover the bottom by 1 inch of oil. Use a pot that is big enough that when the plantains are added, the oil will not rise beyond the middle of the pot.
- Heat the oil over medium-high heat. When the oil is hot, but not smoking, add a test piece.
- Fry the plantains for 4-5 minutes or until they are golden. Give them a gentle stir occasionally.
- Remove the pot from the heat and remove the plantains with a slotted spoon. Place them on a paper-towel lined plate.
- Keep the pot off the heat. While we wait for the plantains to cool a bit, then make the tostones.
- Fold two paper towels in half. Make sure it's cushiony, if it's not, use three. It's really important to use good quality paper towels, economy ones will stick to the plantain.
- Cool the plantain pieces for at least 5 minutes, more if needed.
- Place the plantain on the folded paper towel. Make an imaginary line down the middle, and place the plantain in the middle of one of the halves.
- Fold the paper towel over the plantain and using the palm of your hand press down firmly and in one motion. Peel back the paper towel and repeat with the remaining pieces.
- Once all of your tostones are shaped, place the pot back over medium-high heat. When the oil is hot, but not smoking, add a few tostones.
- Cook the tostones until they are golden and crispy around the edges. This should take anywhere from 3-5 minutes, move the tostones around gently, occasionally.
- Remove the tostones and place on a paper towel lined plate. Sprinkle with salt as soon as they come out of the frying oil.
- Repeat with the remaining tostones.
- Serve with extra salt, limes and hot sauce if desired. Enjoy!
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Nutrition
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate. This data is provided as a courtesy for informational purposes only.
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