How to Make Tostones
Tender, crispy twice-fried plantains called tostones topped with spicy shrimp and mouthwatering pineapple guacamole are the perfect appetizer. Tasty ingredients come together to create an incredible explosion of flavor. One bite, and you’ll be hooked for LIFE!
I am much happier whenever my meal comes with plantains as the main dish or appetizer. If I had a magic wand, I’d turn fried plantains into the healthiest fruit in the universe, but until then, um, never mind.
Making tostones is not complicated; the most challenging part may be peeling the plantains. However, my love affair with plantains has led me to master that technique. Are you ready to learn how to peel a green plantain like a pro? Here we go…
How to Peel and Cut Plantains
Friends from Cuba start by slamming the greenish plantains against the countertop to jar the peels loose. Let me know if it makes it easier.
- Cut off the ends of the plantains and discard the tips.
- Hold the plantain firmly and slit the peel along the length of the plantain using the tip of your knife. Remember that you only need to cut as deep as the peel itself.
- Remove the peel and cut the plantain into thick, round slices.
How to Make Tostones
- Peel and cut the plantains into 4-5 thick, round slices. (Photos 1-2)
- Heat about 3 inches of oil in a large saucepan (about 5 centimeters) on medium until it reaches 375℉ (190℃).
- Fry the plantain slices in batches, so you don’t overcrowd the pan, until lightly browned, 3-4 minutes on each side. (Photo 3)
- Remove the plantains from the oil with a slotted spoon and drain them.
- Flatten the tostones on a cutting board or flat surface by pressing down firmly with the back of a heavy plate, bottle, or skillet. (Photos 4-5)
- Refry the flattened pieces in the 375℉ (190℃) oil, turning them occasionally for 2-3 minutes or until golden. (Photo 6)
- Drain them with a slotted spoon, transfer to paper towels, and season them with garlic, salt, and pepper.
- Pineapple guacamole. Scoop the avocado into a bowl and mash with a fork until you have a smooth and chunky texture. Add the drained diced pineapple. Add the lime juice, jalapeño, cumin, onion, garlic, cilantro leaves, and salt, mix gently, and set aside.
- Shrimp. Generously season the shrimp with Creole spice or your favorite seasoning. Sauté them over medium heat for about 5 minutes or until cooked through.
- Serve the tostones with a dollop of guac and top with a shrimp.
Tips and Tricks
- Swap out toppings with chimichurri, melted cheese, shredded chicken, or anything else you’d put on a cracker.
- Make sure the plantains are cooked through on the first fry, so they mash into larger circles instead of falling apart.
- The perfect way to flatten the plantains is by using a tostonera (specifically designed to flatten tostones), but a meat mallet, the bottom of a heavy plate, bottle, or skillet will work. I used the bottom of a measuring cup.
Make-Ahead and Storage Instructions
Dip your plantain slices in water with a bit of lime juice to keep them from turning brown if it’s going to be a while before you get around to frying them.
These guys are best hot out of the frying pan the same day you make them. You can serve them plain or mound them up with your favorite toppings. If you have leftovers, keep them in a sealed container for a max of three days. They do tend to get dry, but you can toast them in a 375℉/190℃ oven for about 10 minutes to crisp them up.
What to Serve With Tostones
These guys are an excellent substitute for tostadas (corn allergy?) in chicken tostadas. Any guac, regular guacamole, or tropical guacamole, is always a crowd-pleaser.
More Tasty Appetizer Recipes to Try
By Imma
Watch How to Make It
[adthrive-in-post-video-player video-id=”GEu26dis” upload-date=”Mon Aug 06 2018 20:37:44 GMT+0000 (Coordinated Universal Time)” name=”Tostones” description=”Tostones – Puerto Rican twice-fried plantains with a crispy exterior and soft interior paired with seasoned shrimps and pineapple guacamole.Powerful flavors come together to create an explosion of flavor in your mouth. One bite, and you are hooked for LIFE!”]
This blog post was originally published in October 2013 and has been updated with additional tips, new photos, and a video.
Tostones (Twice-Fried Plantains)
Ingredients
Tostones
- 2-3 green plantains
- salt or garlic salt to taste
- freshly ground black pepper to taste
- oil for deep-frying
Pineapple Guacamole
- 2 large avocados, cut in half and pits removed
- ¾ cup (130g) diced pineapple (or an 8-ounce can crushed pineapple, drained)
- 1 clove garlic, minced
- ¼ cup (55-60g) minced jalapeños (optional)
- ¼ cup (30g) minced red onion
- ½ lime or lemon, juiced
- ¼ cup (24g) chopped cilantro
- ¼ teaspoon (1g) cumin (optional)
- salt to taste
- 1-2 pounds (450-900g) shrimp (I used extra large, 21-25 count)
- 1 tablespoon (15ml) olive oil (optional)
Instructions
Tostones
- Peel and cut the plantains into 4-5 thick, round slices.
- Pour vegetable oil into a large saucepan until it's at least 3 inches (or about 5 cm) deep. Heat on medium until the oil is 375℉ (190℃).
- Gently drop the plantain slices into the oil in batches to avoid overcrowding the pan.
- Fry for a few minutes until lightly browned and cooked through (3-4 minutes on each side).
- Using a large slotted spoon or something similar, remove the plantain slices from the oil to flatten them. Leave the oil on the heat because the tostones are going back in for the second fry.
- Place a tostón on a cutting board or flat surface, and press down on it firmly with the back of a heavy plate, bottle, or skillet until flattened to about ¼-inch thick. Repeat with the remaining slices.
- Fry the flattened pieces in the 375°F (190℃) oil, turning them occasionally, for 2-3 minutes or until golden. Then transfer them with a slotted spoon to paper towels to drain, and season them with garlic salt and pepper.
Pineapple Guacamole
- Scoop the avocado into a bowl. Mash it with a fork until you have a smooth and chunky texture.
- Drain the diced pineapple (or canned crushed pineapple) and add it to the avocado.
- Add lime juice, jalapeño, cumin, onion, garlic, cilantro leaves, and salt, and mix gently. Set aside.
Shrimp
- Generously season the shrimp with Creole seasoning or your favorite seasoning. Heat about two tablespoons of oil over medium heat in a heavy-bottomed Dutch oven or skillet.
- Sauté for about 5 minutes, and set them aside.
- Top tostones with a spoonful of pineapple guacamole and shrimp, and serve.
Tips & Notes:
- If you don’t have a digital kitchen thermometer, you can test the heat by carefully placing a tiny bit of plantain into the oil. If it bubbles immediately, you’re good to add your tostones.
- The perfect way to flatten the plantains is by using a tostonera (specifically designed to flatten tostones), but a meat mallet, the bottom of a heavy plate, bottle, or skillet will work. I used a measuring cup.
- Cook the tostones in batches, so you don’t overcrowd the pan.
- Cover your plantain slices with water and a bit of lime juice to keep them from turning brown if it’s going to be a while before you get around to frying them.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Do you think I can use yuca?
I’ve seen people do it, but you use a different technique. First, you boil the yuca until soft. Drain it and remove the tap root. Then mash it, add a little cornstarch, mix it really well into a dough, and shape the dough into plantain sized logs. Chill them, then slice them like plantains for tostones, and proceed as you would plantains. Hope that makes sense. If I get enough requests, I might come up with a recipe. 🙂
going on 78 next week never ate a plantain if it doesn’t move to fast Ill try anything. Plaintain even spent time in East Indies. and a few islands like CAT ISLE. foraged for food dove for lobster made Bimini bread drank rum filled green coconuts but dim plantains ????? will buy some next week and let you know.” PeaceBeWith You “
I loved it. Plantains and avocados are my favorites.
Aww sooo good! 🙂
I tried this recipe it was a hit my family thank you so much for sharing it
You are welcome, Arlene. I am glad you loved it!
Have not tried this recipe yet but my question is this the sweet plantains you mentioned. Mu husband & I ate in a Cuban restaurant and he ordered this thinking they were sweet. He did not like the starchy tasting one. If this is the wrong recipe can you direct me to the right one?
Hi Colette,
Tostones are savory, not sweet. If your husband likes sweet plantains then he should try this one out Fried Plantains
Hello: Ms. Imma, so delighted to have discovered your website. Your recipes are wonderful!
This will be my goto for now on!
Thank you, for sharing!
Welcome to the blog, Renee! And thank you for the trust. Hope you’re having a fantastic weekend!
Maybe a stupid question but i am wondering about an equally as flavourful substitute for the shrimp. Can’t sell those to my partner. 😛 Would chicken bites take to the same seasoning? They won’t be as juicy but maybe still be good?
Absolutely, not a stupid question at all Steffi. I made it recently with chicken and it worked just fine. If you order tostones or patacones in a restaurant, you can choose your toppings.
I hav’nt had this before but i will make it and post
Looking forward for you to try it.
deliciosos tostones de platanos
Gracias!!
What is considered a serving size?
About 3-4 tostones.
Can this be made with regular Bannans? Really not fussy about Plantians
Do you mean unripe or green bananas? If so, yes you can.
I made this recipe today and was oh so good, the burst of unique flavors married with the crispy yet soft TOSTONES. This recipe was magic. Thanks for sharing ❤
Good and yummy food ….I crown your recipe s
This sounds amazing! I can’t wait to try this out. thanks for sharing!
Looking forward to hear your thoughts on this, Melissa. Thanks for stopping by!
I prepared them for a BBQ and they were a hit! You definitely need to make them close to the time you want to serve them though. Glad I tried them!