The Story Behind Tostones
Tostones — twice-fried green plantain slices — are one of Puerto Rico's most iconic and universally loved foods. Crispy on the outside, tender and starchy within, and typically served with a garlicky dipping sauce, they are the ultimate Caribbean snack and side dish. No Puerto Rican meal feels complete without them.
The tostón's origin lies in West Africa, where the tradition of frying plantains was brought to the Caribbean by enslaved Africans. The distinctive twice-frying technique — frying, then flattening with a tostonera or the bottom of a glass, then frying again — creates the characteristic crispy-yet-yielding texture that makes tostones so satisfying. Puerto Rican cooks perfected and popularized this method, making tostones synonymous with island cooking.
In Puerto Rico, tostones appear at every meal and every occasion — alongside rice and beans, next to lechon at a party, or simply eaten as a snack with mojo de ajo. They are one of those dishes that, once you've had them fresh and hot from the fryer, no other version will ever fully satisfy.
Time and Servings:
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4 servings
Nutrition (per serving):
Calories: 220 kcal
Protein: 1g
Fat: 14g
Carbohydrates: 25g
Fiber: 2g
Sugar: 0g
Sodium: 150mg
Ingredients:
- 3 green plantains, peeled and sliced into 1-inch rounds
- Vegetable oil (for frying)
- Salt, to taste
Instructions:
- Prepare Plantains:
- Peel the green plantains by cutting off the ends and making a shallow slit along the length of the plantain. Remove the skin carefully to avoid bruising the flesh. Slice into 1-inch thick rounds.
- First Fry:
- Heat vegetable oil in a deep skillet or frying pan over medium-high heat. Once the oil is hot (about 350°F), fry the plantain slices in batches for 2-3 minutes on each side, or until they turn light golden. Remove and place on a plate lined with paper towels.
- Flatten Plantains:
- Use a plantain press, the bottom of a flat cup, or a plate to gently flatten each fried plantain slice to about half its original thickness.
- Second Fry:
- Return the flattened plantains to the hot oil and fry for another 1-2 minutes on each side until crispy and golden brown. Remove and drain on fresh paper towels.
- Season and Serve:
- Sprinkle the fried plantains with salt while they”re still warm. Serve immediately with a garlic dipping sauce (mojo de ajo), ketchup-mayo sauce, or your favorite condiment.
Tips for Success:
- Choosing Plantains: Use firm, green plantains for the best texture. Avoid yellow or ripened plantains, as they”re too soft for tostones.
- Oil Temperature: Keep the oil hot but not smoking. If it”s too cold, the plantains will absorb too much oil and become greasy.
- Consistent Thickness: Slice and flatten the plantains evenly to ensure they cook uniformly.
- Serve Fresh: Tostones are best served immediately to maintain their crispiness.
Wine, Cocktail, Drink Pairing:
- Pair Tostones with a chilled Mojito or a crisp Pilsner beer. For a non-alcoholic option, serve with a refreshing citrus soda or limeade to complement the savory and salty flavors.
