Tostones are twice-fried slices of green plantain, a staple side dish and snack across the Caribbean, Central America, and parts of South America. The plantains are peeled, cut into thick rounds, fried once, flattened, and fried again until golden and crisp. They are typically salted and served with a dipping sauce, often alongside rice, beans, or grilled meat. While the basic technique is consistent, the name, thickness, and accompaniments vary by country, and the dish is known by different names in different regions.
What Exactly Is a Tostone?
A tostone is a savory preparation of green (unripe) plantain, not a banana and not a ripe yellow plantain. Green plantains are starchy and firm, with no sweetness, which makes them ideal for frying into a crisp, neutral-flavored chip-like disk. The word “tostone” comes from the Spanish verb tostar, meaning “to toast” or “to roast.” In Spanish, tostón (with an accent) is the singular noun; tostones is the plural. The term is standard Spanish and is used throughout Latin America, though regional synonyms exist, such as patacones (Colombia, Venezuela, Ecuador, and Panama) and bananes pesées in Haiti. In Puerto Rico and the Dominican Republic, tostones is the standard word. In English-speaking contexts, “tostones” is used as a loanword and is considered standard culinary terminology.
How Tostones Are Made
The preparation is simple but requires two frying steps. Here is the classic method:
- Peel the green plantains: Cut off the ends, score the skin lengthwise, and peel it off in strips. Green plantain skin is thick and not as easy to peel as a banana’s.
- Slice into rounds: Cut the plantain into 1-inch (2.5 cm) thick slices. Thicker slices yield a softer center; thinner slices become very crispy.
- First fry: Heat oil to 350°F (175°C) and fry the slices for 2–3 minutes per side, until they are pale golden and cooked through but not browned. Remove and drain.
- Flatten: While still warm, press each slice with a tostone press (or the bottom of a heavy pan) until it is about ½ inch (1 cm) thick. Flattening increases the surface area and creates the classic disk shape.
- Second fry: Return the flattened disks to the oil and fry for 1–2 minutes per side, until golden brown and crispy. Drain, sprinkle with salt, and serve hot.
Some cooks soak the flattened disks in salted water before the second fry, which adds flavor and helps them crisp. Others use a garlic-infused oil or brush the finished tostones with a garlic-cilantro mojo sauce.
Regional Names and Variations
While the technique is consistent, the names and serving styles differ:
- Puerto Rico and Dominican Republic: Tostones are often served as a side dish with rice and beans, or stuffed with seafood or meat (called tostones rellenos).
- Colombia, Venezuela, Ecuador, Panama: Called patacones, they are often larger and flatter, and may be made from a whole plantain sliced lengthwise rather than into rounds.
- Cuba: Tostones are common, sometimes served with a lime-garlic sauce.
- Haiti: Bananes pesées (literally “pressed plantains”) are a similar twice-fried preparation.
- Mexico (some regions): Tostones are less common but appear in coastal areas with Caribbean influence.
These are not competing versions; they are regional adaptations of the same idea. The thickness, the type of oil, and the dipping sauce change, but the core method remains the same.
How to Choose the Right Plantains
The most important factor is the ripeness of the plantain. Tostones require green, unripe plantains. As a plantain ripens, it turns yellow and then black, and the starches convert to sugars. Ripe plantains are sweet and soft; they will not produce crisp tostones and will instead caramelize and become sticky. Look for plantains that are:
- Firm to the touch, with no soft spots.
- Green all over, with no yellow patches (yellow indicates the ripening process has begun).
- Heavy for their size, indicating freshness.
If you can only find slightly yellow plantains, they will still work but will be sweeter and less crisp. For the classic savory tostone, choose the greenest ones available.
Common Problems and How to Avoid Them
Making tostones is easy, but a few issues can arise:
- Soggy tostones: This happens if the oil is not hot enough, or if the slices are not flattened enough. Ensure the oil is at 350°F (175°C) and press the slices to an even thickness.
- Hard, chewy tostones: This occurs when the first fry is too short, leaving the interior undercooked. The first fry should cook the plantain through until it is tender.
- Disks falling apart: If the slices are too thin, they may break when pressed. Cut the plantain into 1-inch (2.5 cm) slices and press gently but firmly.
- Oil splattering: Green plantains contain some moisture. Pat the slices dry before frying and use a deep pot to minimize splatter.
If you do not have a tostone press, use a flat-bottomed plate or a heavy skillet. Place the fried slice between two pieces of parchment paper to prevent sticking.
What to Serve with Tostones
Tostones are versatile. They are served as a side dish, an appetizer, or a snack. Common accompaniments include:
- Mojo sauce: A garlic-citrus sauce made with olive oil, garlic, and sour orange juice (or lime juice). This is classic in Cuba and Puerto Rico.
- Guacamole: A creamy contrast to the crisp tostones.
- Black beans and rice: A traditional pairing in many Caribbean meals.
- Fried or grilled meats: Tostones often accompany pork, chicken, or fish.
- Queso fresco or cotija: Crumbled cheese adds a salty, creamy element.
In some countries, tostones are topped with shredded cabbage, tomato, and a creamy sauce to make a patacón sandwich, a popular street food in Colombia and Venezuela.
Nutritional Profile and Health Considerations
Tostones are a fried food, so they are relatively high in calories and fat. A typical serving (about 3 tostones) contains approximately 200–250 calories, with 10–15 grams of fat, depending on the oil used and the size of the plantain. They are a good source of complex carbohydrates, potassium, and vitamin C, but the frying process adds oil and sodium. To reduce fat, you can bake or air-fry tostones, though the texture will be less crispy. There is no standard nutritional claim beyond these general facts; the exact values depend on the recipe and portion size.
Frequently Asked Questions
What is the difference between tostones and maduros?
Tostones are made from green, unripe plantains and are fried twice, resulting in a savory, crispy, and starchy disk. Maduros are made from ripe, yellow or black plantains that are sweet and soft. Maduros are usually sliced diagonally and fried once until caramelized. They are much sweeter and have a soft, almost pudding-like interior.
Can I use ripe plantains to make tostones?
No, ripe plantains will not make tostones. The natural sugars in ripe plantains will cause them to brown too quickly and become soft and sticky, not crisp. For tostones, you must use green plantains. If you only have ripe plantains, consider making maduros instead.
Are tostones gluten-free and vegan?
Yes, tostones are naturally gluten-free and vegan, as they are made only from plantains, oil, and salt. However, be mindful of the dipping sauce; some sauces may contain dairy or other ingredients. Always check the label if you are serving someone with dietary restrictions.
How do I store and reheat leftover tostones?
Leftover tostones can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a single layer on a baking sheet and bake at 400°F (200°C) for 5–7 minutes, or until hot and crispy. Avoid microwaving, as it will make them soggy. You can also freeze un-fried flattened disks and fry them directly from frozen, adding 1–2 minutes to the second fry time.
What is the best oil for frying tostones?
Use an oil with a high smoke point, such as vegetable oil, canola oil, or peanut oil. These oils can be heated to 350°F (175°C) without burning. Olive oil has a lower smoke point and can impart a bitter taste if overheated. Peanut oil adds a subtle nutty flavor that many people enjoy.
Can I make tostones in an air fryer?
Yes, you can make a lighter version in an air fryer. Toss the sliced plantains in a little oil, air-fry at 400°F (200°C) for 10 minutes, flatten, then air-fry for another 5–8 minutes until crispy. The texture will be less crunchy than traditional frying, but it is a healthier alternative.
Related
- Riverview Mexican Churrasco Grill Recipe
- Navajo Taco Calories: Recipe & Nutrition Info
- Chicken Broth Cubes: Easy Homemade Recipe
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).