Tostones are a classic side dish in Dominican cooking and one of the most popular plantain recipes throughout the Caribbean. They are twice-fried green plantains that are crispy and delicious, pairing perfectly with recipes like carne guisada and camarones guisados.

Tostones go by various names across the Caribbean and Latin America. They are known as patacones in Colombia, Ecuador, Panama, Peru, and Venezuela, bananes pesees in Haiti, tachinos verdes in Puerto Rico, platano chips in Honduras, platanitos in Nicaragua, platanitos fritos in Guatemala, tostadas in Cuba, and fried plantain in Jamaica, Guyana, Barbados, and Trinidad and Tobago.

It’s safe to say fried green plantains are a recipe loved all throughout the Caribbean and Latin America. You can’t deny the hype around fried green plantains, and I love making green plantain fries and green plantain tacos too!

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Ingredients you’ll need to make tostones

  • Green plantain. The main ingredient in tostones, and you’ll want to be sure to use unripe, green plantains to get the same results.
  • Frying oil. Vegetable oil, corn oil, and canola oil all work.
  • Salt. Essential seasoning that brings out the natural flavors of the green plantain.

Tostonera

Perfect for getting super consistent tostones!

Step by step instructions

  1. Peel the plantains and cut them diagonally into even pieces, approximately 1/2 to 3/4 inch thick.
  2. Heat oil in a pan over low to medium heat until it reaches frying temperature and carefully add the plantain pieces to the hot oil, ensuring they are not overcrowded in the pan.
  3. Fry the plantains on both sides until they turn golden, making sure to avoid browning. Once golden on both sides, remove the plantains from the pan and place them on a flat surface.
  4. Using a plantain press or any flat object, press down firmly on each plantain piece to flatten it to 1/4 inch thick.
  5. Return the flattened plantains to the pan and fry again until they are golden brown and crispy on both sides.
  6. Once fully cooked and crispy, remove the tostones from the pan and place them on a paper towel-lined plate to absorb any excess oil. Serve hot, buen provecho!

Recipe tips and tricks

  • Slice evenly and diagonally. Cut the plantains into even slices, about 1/2-3/4 inch thick, and slice them diagonally to achieve the traditional tostone shape.
  • Watch the plantains closely during the first fry to avoid overfrying. Once they turn golden brown, remove them promptly to prevent them from becoming overly crispy or burnt. Adjust frying times as needed to achieve the perfect texture.
  • Use a tostonera or plantain press for super even and uniform tostones.
  • Sprinkle the fried tostones with salt immediately after removing them from the oil to be sure that the seasoning sticks.

Servings tips

  • Serve a side of freshly fried tostones with main dishes like moro de habichuelas, pollo guisado, and pollo al caldero.
  • Serve plantain with a dip like mayo-ketchup pink sauce, mojo, or green sauce.

Storage tips

  • To store tostones, place them in an airtight container or resealable bag and refrigerate for up to two days, then reheat in the oven, toaster oven, or airfryer for crispiness.

Common questions

What if you don’t have a plantain press?

You definitely don’t need a plantain press to make tostones at home! Simply use any two flat-surfaced items, like the bottom of a heavy glass or a plate, and place a sheet of parchment paper between the plantain slice and the surfaces to prevent sticking.

How much do you flatten the fried green plantain?

Flatten the plantain slices to about 1/4 inch thick. Be cautious not to apply too much pressure to avoid smashing the plantains too thin.

How do you get your tostones to stay crispy?

To keep your tostones crispy, serve them immediately after frying, since they tend to lose their crispiness over time. If you need to store them prior to serving, place them on a wire rack to allow air circulation, which helps prevent sogginess. Avoid covering them with a lid since this can trap moisture and make them less crispy. Reheat in the oven, toaster oven, or airfryer to crisp them up before serving if necessary.

Dominican Tostones (Fried Green Plantain)

Tostones (Fried Green Plantain)

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Learn how to make crispy and flavorful tostones, twice-fried green plantains that are a classic side dish in Dominican cooking.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 22 minutes
Course Acompañamiento, Side Dish
Cuisine Dominican
Servings 10 tostones

Ingredients
  

  • 1 green plantain
  • frying oil
  • to taste salt

Instructions
 

  • Peel the plantains and cut them diagonally into even pieces, approximately 1/2 to 3/4 inch thick.
  • Heat oil in a pan over low to medium heat until it reaches frying temperature and carefully add the plantain pieces to the hot oil, ensuring they are not overcrowded in the pan.
  • Fry the plantains on both sides until they turn golden, making sure to avoid browning. Once golden on both sides, remove the plantains from the pan and place them on a flat surface.
  • Using a plantain press or any flat object, press down firmly on each plantain piece to flatten it to 1/4 inch thick.
  • Return the flattened plantains to the pan and fry again until they are golden brown and crispy on both sides.
  • Once fully cooked and crispy, remove the tostones from the pan and place them on a paper towel-lined plate to absorb any excess oil. Serve hot, buen provecho!
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