Tostones (Fried Green Plantains)

4.89 from 18 votes

These classic tostones are made with green plantains, fried until golden, smashed, and fried again for the ultimate crispiness. A must-have side dish in Dominican cooking!

Prep Time10

Cook Time10

Total Time20

Course: Appetizer, Side Dish

Cuisine: caribbean, Dominican, Latin

Servings: servings

Calories: 203kcal

Author: Vanessa

Equipment

Ingredients

2 large green plantains, about 500g
2 cups (480 ml) vegetable or canola oil, for frying
Salt or garlic salt, to taste

Instructions

Peel the plantains by slicing off both ends and making a few shallow cuts lengthwise along the ridges. Use your fingers to remove the peel, then slice into 1-inch (2.5 cm) thick rounds.
In a large skillet, heat the oil over medium heat (around 350°F / 175°C if using a thermometer). Fry the plantain slices for about 5 minutes, flipping once, until they’re lightly golden but still tender. Transfer to a paper towel-lined plate to drain.
Using a tostonera, the bottom of a cup, or a small saucepan, press each plantain slice to flatten it to about half its original thickness.
Return the flattened plantains to the hot oil and fry again for 2–3 minutes per side, or until golden and crispy around the edges. Drain on fresh paper towels and sprinkle immediately with salt or garlic salt for extra flavor.
Serve hot and enjoy!

Video

Notes

If the plantains fall apart when pressing, they likely didn’t cook long enough during the first fry. Just return them to the oil for a minute or two before trying again.
To make tostones ahead of time, complete the first fry and pressing step. Store them stacked between parchment paper in an airtight container in the fridge for up to 24 hours. Fry a second time just before serving.
Tostones are best fresh, but leftovers can be crisped up in a hot skillet or air fryer. Avoid microwaving.
Garlic salt is a great alternative to plain salt for added flavor—just go light at first and adjust to taste.

Nutrition