Rating: 4.53 stars
135 Ratings
  • 5 star values: 94
  • 4 star values: 29
  • 3 star values: 5
  • 2 star values: 3
  • 1 star values: 4

A Puerto Rican side, usually served with rice and beans in our family.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat the oil in a heavy skillet over medium heat. Place a few plantain slices in the oil, and cook until lightly golden in color, about three minutes. Drain on paper towels. Repeat with the remaining slices.

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  • While the plantain slices are still warm, place them one at a time between two sheets of wax paper, and flatten by hand to 1/4 inch thick. Return flattened slices to the skillet, and continue frying until golden brown. Drain on paper towels, and season with salt and garlic powder.

Editor's Note

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Nutrition Facts

175 calories; protein 1.2g; carbohydrates 28.7g; fat 7.7g; sodium 197.4mg. Full Nutrition
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Reviews (95)

Most helpful positive review

Rating: 4 stars
02/25/2009
As a Latina I need to clarify for everyone the types of fried plaintains because a lot of people are getting it all confused. There's TOSTONES which you fry using green plaintains. Cut them staight down into 1 inch circles & then proceed with above recipe.Use the bottom of a mug to mash.These are salty & usually with some garlic in a bit of oil. THEN there's PLATANOS which you cook with ripe or yellow plaintain. Those you slice sideways and pan fry untill golden brown. These are the sweet kind. Hope this helps everyone. ENJOY! Read More
(788)

Most helpful critical review

Rating: 3 stars
03/16/2009
These are ok like like this, however, My family is puerto rican and I have grown up on these when made with overly ripe plantains. This gives them a sweet instead of bland taste. I don't season them with anything and just use a little butter so that they don't stick to the pan. Made this way I give them a 5 star! Read More
(14)
135 Ratings
  • 5 star values: 94
  • 4 star values: 29
  • 3 star values: 5
  • 2 star values: 3
  • 1 star values: 4
Rating: 4 stars
02/25/2009
As a Latina I need to clarify for everyone the types of fried plaintains because a lot of people are getting it all confused. There's TOSTONES which you fry using green plaintains. Cut them staight down into 1 inch circles & then proceed with above recipe.Use the bottom of a mug to mash.These are salty & usually with some garlic in a bit of oil. THEN there's PLATANOS which you cook with ripe or yellow plaintain. Those you slice sideways and pan fry untill golden brown. These are the sweet kind. Hope this helps everyone. ENJOY! Read More
(788)
Rating: 5 stars
05/22/2007
I used green plantains & butter vs. oil. They turned out perfect! Also, I had no wax paper, so I just pressed each slice between 2 plates to smash them. Sprinkled with course salt. Mixed together ketchup, lime, mayo, & 2 sliced/toasted cloves of garlic for a dipping sauce. Yum! Read More
(85)
Rating: 4 stars
02/06/2003
I made these tonight they came out perfectly fine. I must warn the first timers that tostones are not sweet they are rather BLAND and need a good sauce to jazz them up. It is a good recipe if you like them I tried them cause I had them a few times before but could take it or leave it. A helpful idea might be to use half ripened plantains or slightly ripe at least. Thanks for the recipe. Read More
(65)
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Rating: 4 stars
09/17/2003
This is exactly how I make mine with a few exceptions. Just for safety reasons I would not dip the tostone in water then return to oil can cause severe grease splattering. Also I mince fresh garlice and at the end of frying the tostones I take some of the hot oil 2-3 tablespoons and poor over garlic which cooks it a bit and use the garlic as a topping. Read More
(38)
Rating: 5 stars
01/28/2006
Just remember... for tostones plantains need to be very green. Read More
(29)
Rating: 5 stars
07/12/2003
These are delicious. I served them with a dinner of veggie burritos and black beans with home made guacamole. I had read elsewhere that soaking the incredibly starchy sticky rounds in water first was a good idea and I did that. Seemed to remove some of the stickiness. Read More
(28)
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Rating: 5 stars
05/11/2007
I really just wanted to find out the calorie count for this but then read the other ratings. I am puerto rican and this is a part of just about every meal so naturally I find them deicious. Sometimes for more flavor I will use garlic mojo. For someone who wants a sweet plantain there are maduros which can only be made with ripe plantains and they are not crispy. Read More
(20)
Rating: 5 stars
10/06/2005
These were outstanding! Soooo delicious!! My husband helped make these (he's a Tostone expert). We topped them with the garlic powder and coarse sea salt. Served them with Brazilian Chicken with Coconut Milk from this site...that was yummy too but these were definitely the best part of the meal! Try these! Read More
(16)
Rating: 3 stars
03/16/2009
These are ok like like this, however, My family is puerto rican and I have grown up on these when made with overly ripe plantains. This gives them a sweet instead of bland taste. I don't season them with anything and just use a little butter so that they don't stick to the pan. Made this way I give them a 5 star! Read More
(14)