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My review
Tostones (Fried Plantains)
Melanie
"A Puerto Rican side, usually served with rice and beans in our family."
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Ingredients
35 m servings 175Original recipe yields 6 servings (2 dozen)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
- 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.
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Footnotes
- 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.
- Partner Tip
- Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.
Nutrition Facts
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Reviews
Read all reviews 95132 Ratings
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Most helpful positive review
2/24/2009
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 stai...
Most helpful critical review
3/12/2009
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 ...
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2/24/2009
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 stai...
5/22/2007
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 tog...
2/5/2003
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 y...
8/12/2002
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 ...
8/13/2000
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 fi...
5/11/2007
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. So...
10/6/2005
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 ...
3/26/2006
these taste just like the ones I had at cuban restaurant. I served these with the mojo marinade for "grilled mojo chicken with asparagus" on this site. The mojo makes a great dipping sauce.