Crispy Plantain Tostones
Green plantains boiled until tender, mashed smooth while hot, seasoned, pressed into thin discs, and fried until deeply golden and crispy. Soft inside, crunchy outside.
Equipment
- 1 | Large pot |
- 1 | Potato masher or pestle |
- 1 | Mixing bowl |
- 1 | Skillet | cast iron preferred
- 2 | Flat boards or tostonera | for pressing
Ingredients
- 3 | large | green plantains |
- | | water | for boiling
- 1 | tsp | salt |
- ½ | tsp | black pepper |
- | | oil | for frying
- | | mashed avocado or guacamole | optional for serving
- | | fried eggs | optional for serving
Instructions
- Peel green plantains and cut into thick chunks.
- Boil in water until completely fork tender.
- Drain and mash the hot plantains until smooth.
- Season the mash with salt and black pepper.
- Roll the mixture into golf-ball-sized portions.
- Press each ball flat between plastic wrap or boards.
- Fry in hot oil until deep golden on both sides.
- Drain on paper towels and serve immediately.
Notes
Best served immediately for maximum crispiness.
Mash while the plantains are still very hot.
Leftover fried tostones can be reheated in a hot oven.
Green plantains are required for the correct texture.
Mash while the plantains are still very hot.
Leftover fried tostones can be reheated in a hot oven.
Green plantains are required for the correct texture.