Tostones Recipe (Twice Fried Plantains)
Popular throughout Latin American and the Caribbean, tostones pack some serious crunch and flavor with every bite. Serve them as a side, as a base for a variety of toppings, or as a snack with your favorite dipping sauces.
Ingredients
- 3 green plantains , peeled and sliced into 1-inch thick rounds
- 1 cup neutral-tasting oil for frying, or more as needed (I use avocado oil; peanut works well too)
- 1 tablespoon salt
- 3 cups cold water
- flaky sea salt for serving
Instructions
- Heat about an inch depth of oil in a deep non-stick skillet over medium heat until it registers about 325 F/ 160 C. . Add the plantain slices and fry them for about 4 minutes on each side until golden brown. While the plantains are frying, fill a bowl with 3 cups of cold water, stir in the salt until dissolved, and set aside.Use a slotted spoon or tongs to transfer the fried plantain slices to a cutting board.
- Use a tostonera to flatten them, or press down on each slice with a small plate or the bottom of a large glass jar to flatten them to roughly 1/2 inch thickness. Don't flatten them too thinly or they will fall apart.Place the flattened plantains in the bowl of water for about 10 seconds. Then place them on paper towels and gently blot them to remove excess water.
- Increase the heat to medium-high (oil should be roughly 350 F/ 175 C) and fry them for another minute on each side or until crispy. Transfer them to paper towels to drain and immediately sprinkle with flaky sea salt. See blog post for serving recommendations.To store tostones, let them cool completely and then place them in an airtight container in the refrigerator. They will keep for up to 2-3 days. Reheat them in the oven to crisp them up.
Nutrition
Calories: 178kcalCarbohydrates: 32gProtein: 1gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 1165mgPotassium: 386mgFiber: 2gSugar: 2gVitamin C: 18mgCalcium: 3mgIron: 1mg
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