Tostones

Name: Tostones
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: Puerto Rican
Ingredients: 3 green plantains, peeled; Vegetable oil for frying; Salt to taste; For mojito sauce: 6 cloves garlic, 1 tbsp olive oil, salt, lime juice

Tostones (tohs-TOH-nehs)

Twice-Fried Green Plantains

⏱ Prep Time 20 min

📈 Difficulty Easy

👥 Servings

🔥 Calories 284 kcal

Green plantains sliced, fried, smashed flat, and fried again until golden and crispy, served with garlic dipping sauce.

Nutrition & Info

Protein 2.0g

Carbs 42.0g

Fat 12.0g

Protein Carbs Fat

Dietary

vegetarian vegan dairy-free gluten-free nut-free

Equipment Needed

deep skillet tostonera or flat plate paper towels

Presentation Guide

Vessel: flat plate or basket

Garnishes: lime wedges

Accompaniments: mojito dipping sauce, ketchup

Ingredients

3 green plantains, peeled
Vegetable oil for frying
Salt to taste
For mojito sauce: 6 cloves garlic, 1 tbsp olive oil, salt, lime juice

Instructions

1
Peel plantains and cut into one-inch thick rounds on the diagonal.
2
Heat oil to 325F in a deep skillet. Fry plantain pieces four minutes until pale and slightly soft. Remove and drain.
3
Using a tostonera or the flat bottom of a plate, press each piece to half its thickness.
4
Increase oil temperature to 375F. Fry smashed pieces again two minutes until golden and crispy.
5
Drain on paper towels and season immediately with salt while hot.
6
Serve with mojito sauce made by mashing garlic with olive oil, salt, and lime juice.

💡

Did You Know?

The tostonera, a hinged wooden press used to flatten plantains, is a must-have gadget in Puerto Rican kitchens and a popular souvenir for visitors.

Chef's Notes

Equipment Tips

deep skillet
tostonera or flat plate
paper towels

Garnishing

lime wedges

Accompaniments

mojito dipping sauce, ketchup

The Story Behind Tostones

Tostones trace their origins to the African culinary traditions brought to the Caribbean through the slave trade. The technique of twice-frying starchy plantains created a perfect crispy side dish that became foundational to Puerto Rican cuisine. Every meal on the island seems incomplete without tostones alongside it. The accompanying mojito sauce, a garlicky dip not to be confused with the Cuban cocktail, adds a sharp counterpoint to the mild sweetness of the plantain.

🕐 Traditionally enjoyed served with any meal 📜 Origins: African-Caribbean tradition

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