Plantain Tostones

Growing up in our house we always had plantains. Or as we called them Plátanos. My mom made them mashed, fried, stuffed, you name it. I always remember we had to buy them green and then they got put into a brown paper bag from the supermarket (this is before plastic was around) and close up the bag and keep it in the oven (it wasn’t on) for days. Until they turned black! This meant they were ripe! The only time we didn’t ripen the plantains were when we were going to be frying them. For frying they needed to be very firm otherwise they’d fall apart in the oil. This recipe calls for them to be double fried. Cubans also make this recipe and sometimes serve with a mojo sauce. Puerto Rican style as was made in my house was just eaten as is with some salt on them. Like big thick plantain potato chips! I would make them more often if I wasn’t the only one eating them! They aren’t hard to do, it’s just time-consuming. So be brave and try a new dish! You won’t be disappointed!


3 green plantains

1 quart water

2 tablespoons salt

2 cups cooking oil or olive oil


1. Score the peel of the plantains lengthwise. Peel the fruit and then cut into diagonal slices 3/4″-1″ thick. Add salt to the water and soak the plantains in it for one hour.

2. Heat oil in a large pan or deep fryer to 325°. Drain the plantains and dry well with absorbent paper towels. Fry them in the hot oil for 1-2 minutes. This is to get a nice crisp shell on the plantains. Lower the heat and reduce the temperature to 275°. Continue frying for 10 minutes.

3. Remove the slices from the oil. Place on paper towels. Place each piece between two paper towels and mash flat with the palm of your hand or the bottom of a heavy glass.

4. Return the slices to the oil and fry until golden brown. Drain on paper and serve hot, sprinkle lightly with salt and eat!

Serves 8

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