Tostones Fried Plantains Recipe

Green plantains: These are the main ingredient, providing the starchy base for the tostones. Look for firm, unripe plantains with green skin.

Vegetable oil: Used for frying the plantains, giving them a crispy texture. Any neutral oil with a high smoke point will work.

Salt: Sprinkled on the tostones after frying to enhance their flavor.

When preparing plantains for tostones, ensure they are green and not ripe. Green plantains have a starchy texture that is ideal for frying and will yield a crispier result. Additionally, when flattening the plantains, use a piece of parchment paper between the plantain and the pressing object to prevent sticking and ensure an even, uniform shape.

• Green plantains - Substitute with green bananas: Green bananas have a similar starchy texture and can be fried to achieve a similar taste and consistency.

• Green plantains - Substitute with yuca (cassava): Yuca has a starchy texture that can mimic the crispiness of fried plantains when sliced and fried.

• Vegetable oil - Substitute with canola oil: Canola oil has a high smoke point and neutral flavor, making it suitable for frying.

• Vegetable oil - Substitute with peanut oil: Peanut oil also has a high smoke point and adds a slight nutty flavor that can complement the fried plantains.

• Salt - Substitute with sea salt: Sea salt can provide a similar salty flavor with a slightly different texture.

• Salt - Substitute with kosher salt: Kosher salt has larger grains and can be used to season the tostones similarly to regular salt.

• Allow the tostones to cool completely before storing. This prevents condensation, which can make them soggy.
• Place the cooled tostones in an airtight container or a resealable plastic bag. Ensure to remove as much air as possible to maintain their crispiness.
• Store the container or bag in the refrigerator if you plan to consume them within 2-3 days. For longer storage, place them in the freezer.
• To freeze, arrange the tostones in a single layer on a baking sheet lined with parchment paper. This prevents them from sticking together.
• Once the tostones are frozen solid, transfer them to a freezer-safe bag or container. Label with the date to keep track of freshness.
• When ready to reheat, preheat your oven to 375°F (190°C). Place the tostones on a baking sheet and bake for 10-15 minutes, or until heated through and crispy.
• Alternatively, you can reheat them in a frying pan over medium heat. Add a small amount of vegetable oil and fry for 2-3 minutes per side until they regain their crispiness.
• Avoid microwaving the tostones as this can make them rubbery and less enjoyable.

• Preheat your oven to 375°F (190°C). Arrange the tostones in a single layer on a baking sheet. Bake for about 10 minutes, flipping halfway through, until they are heated through and crispy.

• Heat a non-stick skillet over medium heat. Add a small amount of vegetable oil to the pan. Place the tostones in the skillet and cook for 2-3 minutes on each side until they are warmed and regain their crispiness.

• Use an air fryer set to 350°F (175°C). Place the tostones in the basket in a single layer. Air fry for about 5-7 minutes, shaking the basket halfway through, until they are hot and crispy.

• For a quick microwave method, place the tostones on a microwave-safe plate lined with a paper towel. Microwave on high for 1-2 minutes. Note that this method may not retain the crispiness as well as other methods.

• Frying pan: A large, heavy-bottomed pan is ideal for evenly frying the plantains.

• Tongs: Useful for turning the plantain slices and removing them from the hot oil safely.

• Paper towels: Essential for draining excess oil from the fried plantains.

• Glass or flat object: Needed to press down and flatten the plantain slices after the first fry.

• Knife: For peeling and cutting the plantains into 1-inch slices.

• Cutting board: Provides a stable surface for slicing the plantains.

• Measuring cup: To measure the vegetable oil accurately.

• Stove: For heating the frying pan and cooking the plantains.

• Plate: To place the plantains on after frying and draining.

• Salt shaker: For sprinkling salt on the finished tostones.

Preheat the oil: Start heating the vegetable oil while you peel and slice the plantains to save time.

Use a heavy-bottomed pan: A heavy-bottomed pan retains heat better, ensuring even frying and reducing cooking time.

Batch frying: Fry the plantain slices in batches to avoid overcrowding the pan, which can lower the oil temperature and increase cooking time.

Prep ahead: Peel and slice the plantains in advance and store them in water to prevent browning until you're ready to fry.

Flatten with a tool: Use a tostonera (plantain press) to flatten the plantains quickly and evenly.