Puerto Rican tostones are crisp, savory rounds of green plantain, fried once, flattened, then fried again until golden. They are a familiar side dish and snack across Puerto Rico and the Caribbean; the simple double-fry method gives them crunchy edges and a tender center, ready for a sprinkle of salt or a dip in garlic sauce.
Ingredients
- 2 large green plantains, about 1½ lb (680 g) total
- 4 cups neutral frying oil, such as canola or vegetable oil (950 ml), or enough for about 1 inch (2.5 cm) in a heavy skillet
- 1 teaspoon fine salt (5 g), plus more to taste
- 1 cup warm water (240 ml), optional, for briefly dipping the flattened plantains
- 2 garlic cloves, finely grated or crushed (about 6 g), optional for the dipping water
Instructions
- Prepare the plantains. Cut off both ends of each plantain. Score the peel lengthwise in two or three places, taking care not to cut deeply into the flesh, then pry away the peel with your fingers or the tip of a knife. Slice each plantain crosswise into pieces about 1 inch (2.5 cm) thick. Keep the pieces fairly even so they cook at the same rate.
- Heat the oil. Pour the oil into a deep, heavy skillet to a depth of about 1 inch (2.5 cm). Heat over medium to medium-high until it reaches 350°F (175°C) on a frying thermometer. If you do not have a thermometer, add one plantain piece: it should bubble steadily as soon as it goes in, without smoking or browning immediately. Adjust the heat as needed.
- Fry the pieces once. Carefully lower the plantain slices into the oil in a single layer, working in batches so the pan is not crowded. Fry for about 3 to 4 minutes, turning once, until they are softened and pale golden but not crisp or deeply browned. Transfer them with a slotted spoon to a plate lined with paper towels. Let each batch cool just enough to handle, about 1 minute.
- Flatten them. Place a piece between sheets of parchment or inside a clean plastic bag. Press firmly with the bottom of a small plate, a flat-bottomed cup, or a tostonera until it is about ¼ inch (6 mm) thick. Avoid pressing so hard that it breaks apart. Repeat with the remaining pieces.
- Add optional garlic flavor. If you like, stir the crushed garlic into the warm water. Dip each flattened plantain briefly, then let excess water drip away. This adds flavor and can help the surface crisp, but it is optional; wet pieces may splatter when they return to the oil, so do not leave them soaking and handle them carefully.
- Fry a second time. Check that the oil is still near 350°F (175°C). Fry the flattened pieces in batches for about 2 to 3 minutes per side, turning once, until they are crisp and golden at the edges. Transfer to a rack or paper-towel-lined plate. Sprinkle with salt while hot and serve promptly.
Tips
- Choose genuinely green plantains. The peel should be mostly green and the flesh firm. Yellow or black plantains are sweeter and softer, so they will not produce the same savory, sturdy tostones.
- Keep the oil hot, not smoking. Crowding the skillet lowers the temperature and leaves the plantains greasy. Fry in batches and allow the oil to return to about 350°F (175°C) between them.
- Flatten while warm. The first fry softens the center, making it easier to press without cracking. A tostonera is convenient but not essential; a plate or cup works well.
- Use a neutral oil. Canola, vegetable, or peanut oil works. Olive oil has a stronger flavor and is less suitable for this high-heat frying method.
Serving Suggestions
Serve tostones hot as a side for arroz con habichuelas (rice and beans), roasted pork, grilled chicken, or fish. They are also good as a snack with a small bowl of mayo-ketchup, a popular Puerto Rican-style mixture of mayonnaise and ketchup, or with garlic sauce. For a quick mayo-ketchup dip, stir together ½ cup mayonnaise (120 g), 2 tablespoons ketchup (30 g), and a little minced garlic or a squeeze of lime. Keep dips chilled until serving.
Set out the tostones soon after frying, while their edges are still crisp. If serving a larger meal, fry them in batches close to the time you plan to eat rather than leaving them covered, which traps steam and softens the crust.
Variations
Garlic-water tostones: Add one or two crushed garlic cloves to the optional dipping water. Some cooks season that water with a pinch of salt; keep the dip brief and drain the pieces well before frying again.
Seasoned finish: Along with salt, add a pinch of adobo seasoning, garlic powder, or finely chopped fresh cilantro immediately after the second fry. Season lightly so the plantain flavor remains clear.
Small or large pieces: Cut the plantain into ¾-inch (2 cm) slices for bite-size tostones or 1¼-inch (3 cm) slices for larger rounds. Larger pieces may need a little longer in the first fry to soften; use their pale-golden appearance as a guide.
Oil-free alternative: Tostones depend on frying for their characteristic crispness, so baking or air-frying produces a different result. For an air fryer, lightly brush the pieces with oil, cook at 400°F (205°C) until tender, flatten, brush again, then cook until browned and crisp, turning as needed. Timing varies by appliance, and the texture will be less evenly crisp than the skillet version.
Storage and Reheating
Tostones are best eaten immediately. Cool leftovers promptly and refrigerate them in a covered container within 2 hours of cooking; they keep for 3 to 4 days. They will lose some crispness in storage. For the best texture, reheat in a single layer in a 400°F (205°C) oven or air fryer for about 5 to 8 minutes, turning once, until hot and crisp. A skillet with a thin film of oil also works. Avoid the microwave if you want to restore crunch, since it tends to make them soft. Discard any leftovers left at room temperature for more than 2 hours, or more than 1 hour when the temperature is above 90°F (32°C).
Frequently Asked Questions
Can I make tostones with ripe plantains?
No. Tostones are made with green, unripe plantains, which are firm and relatively starchy. Ripe plantains are sweeter and softer; they are better suited to dishes such as maduros, which are typically fried without flattening.
Why are my tostones soggy?
The oil may have been too cool, the skillet may have been crowded, or the plantains may have been left covered after frying. Fry in small batches, let the oil recover its heat, and serve them soon after the second fry. If you used the garlic-water dip, drain the pieces well before returning them to the oil.
Do I need a tostonera?
No. A tostonera is a hinged press made for flattening plantain slices, but a small plate, flat-bottomed cup, or the bottom of a sturdy jar works. Press between parchment or inside a clean plastic bag to make cleanup easier.
Can I prepare them ahead?
You can complete the first fry and flatten the plantains ahead, then refrigerate them for up to a day in a covered container. For the best result, bring them close to room temperature and fry them a second time just before serving. Do not leave partially cooked plantains at room temperature for an extended period.
What if the plantain peel is hard to remove?
Green plantain peel can cling tightly. Trim the ends, score the peel lengthwise, and ease it off in sections with your fingers or a small knife. Avoid cutting deeply into the flesh. A few stubborn strips can be loosened by sliding the knife under the peel.
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