Equipment
Ingredients
Main
- 2 plantain, unripe
- 120 ml vegetable oil, for frying
- 3 g salt
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 152 kcal
- Protein
- 1 g
- Carbohydrates
- 37 g
- Fat
- 0 g
- Fiber
- 2 g
- Sugar
- 2 g
- Sodium
- 293 mg
- Saturated Fat
- 0 g
- Monounsaturated Fat
- 0 g
- Polyunsaturated Fat
- 0 g
- Potassium
- 431 mg
- Calcium
- 2 mg
- Iron
- 0.8 mg
- Magnesium
- 41 mg
- Phosphorus
- 31 mg
- Zinc
- 0.2 mg
- Vitamin C
- 20 mg
- Vitamin B6
- 0.1 mg
- Thiamin
- 0.10 mg
- Riboflavin
- 0.10 mg
- Niacin
- 0.6 mg
- Folate
- 28 mcg
- Water
- 61 g
Sources: USDA FoodData Central
Method
Cut the ends off the plantains. Score the skin lengthwise with a paring knife and peel it away. Slice the flesh into 2.5 cm (1-inch) thick rounds.
Heat the oil in a skillet over medium heat (175°C/350°F). Fry the plantain rounds for 1 minute per side until they soften and turn light golden.
Place the warm plantain slices on a cutting board. Use a tostonera or the bottom of a heavy cup to press each slice down to a thickness of 1.3 cm (1/2-inch).
Return the flattened plantains to the hot oil. Fry for 1 to 2 minutes on each side until the exterior is deep golden and very crispy.
Transfer the tostones to paper towels using a slotted spoon to drain. Sprinkle with salt immediately while still hot and serve.
Chef's Notes
- Always use green plantains; yellow or spotted plantains are too sweet and soft for this preparation.
- If the plantain sticks to the press, lightly coat the bottom of your tool with a drop of oil.
Storage
Refrigerator: PT3D — Store in an airtight container; reheat to restore crispness.
Freezer: 1 month — Best frozen after the first fry and flattening, before the final fry.
Reheating: Reheat in an oven or air fryer at 180°C (350°F) until crispy.
Troubleshooting
Plantains break apart when pressed
Cause: The first fry was too short or the heat was too low, leaving the center raw.
Fix: Cannot be fixed once broken; use fragments as small chips.
Prevention: Ensure the plantains are softened and light golden before removing them from the first fry.
Cultural Context
Tostones are a ubiquitous side dish across the Caribbean, known as patacones in Central and South America.
