Tostones (pronounced as Tos’tonees) are golden coins of crunchy, savory, salty delight. Twice-fried plantains are a popular snack throughout the Caribbean that will make you feel like you're walking on sunlight. And once you've mastered all of the tricks, they'll come out flawlessly every time.
Fry and fry some more? Seriously? These famous twice-fried green plantain have a crispy crisp exterior and a softer interior. All you need to do is sprinkle a dash of salt and start eating. There are excellent party appetizer or even a side dish!!
In Puerto Rico, the Dominican Republic, Jamaica, and Venezuela, they are known as tostones. In Cuba, Costa Rica, Columbia, and Peru, they are known as patacones. In Haiti, they are known as bananes pe'sees.
The best tostones I've had in years. Thank you! –Paula Williams
Green unripe plantains
Peel the plantains
Slice the plantains - Slice the plantains into pieces about 1 to 1 1/2 inch pieces
Fry in warm oil the first time (to 325°F), 4-5 minutes, flipping halfway through.
Take them out and drain on a paper towel
Smash the plantains flat to about ½ inch with the back of a large spoon
Fry in hot oil the second time for about 2-3 minutes, or remove once crispy and golden brown.
Sprinkle with salt