Besides rice and beans, fritos con salami is the ultimate duo of Dominican cuisine. There’s just something so perfect about this combination, it works as a breakfast, appetizer, and snack!

Slice the plantain evenly

I have a few tips for making the perfect tostones, but slicing them evenly is my #1 advice. To get consistent tostones, I like to slice them diagonally because it creates a bigger surface and they flatten really nicely in a tostonera + it’s how my mom does it!

Make a slit if you prefer thin sliced salami

With thinner slices of salami, as it cooked in the hot oil it starts to curl up and cook unevenly. The best way to avoid this is by slicing a slit half way into each salami slice before frying to prevent it from curling when cooking.

You could also cut your salami thicker, and that will also stop the salami from curling up, but it’s all personal preference!

Use your favorite brand of Dominican frying salami

The salami brand my family uses is Induveca. They are usually sold in pretty big packets, but it’s a staple in a Dominican kitchen and can be used in so many more recipes than just fritos con salami, like mangu con los tres golpes and locrio de salami.

Tostones Fritos con Salami (Fried Plantain with Dominican Salami)

Tostones Fritos con Salami (Fried Plantain with Dominican Salami)

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Fritos con salami, a combination of fried plantain and Dominican salami, is a delicious Dominican dish perfect for breakfast or a snack.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Appetizer, Breakfast, Snack
Cuisine Dominican
Servings 2 servings


  • 1 green plantain
  • 6-8 slices Dominican salami
  • Frying oil
  • Salt to taste


  • Peel and cut plantains diagonally into 1/2 to 3/4 inch pieces.
  • Heat oil in a pan over low to medium heat. Fry plantains until golden on both sides, then remove from the pan.
  • Press each piece to 1/4 inch thick using a plantain press or flat object, then return to the pan and fry until golden brown and crispy.
  • Remove tostones and place on a paper towel-lined plate to absorb excess oil.
  • Fry Dominican salami on both sides until golden brown, and then remove from oil and place on a paper towel-lined plate to absorb excess oil. Serve hot y buen provecho!
Keyword Plantain
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