Tostones – Tender, crispy Puerto Rican twice-fried plantains 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. But my weakness is slightly sweet fried tostones – I just can’t keep my hands off them! 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, but the most challenging part is probably peeling them. 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 for Tostones
Start cutting off the ends of the plantains and discarding the tips. Then 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. So take it easy, my friend, because you’ve got control!
Finally, remove the plantain from the peel and cut it into thick round shapes. Easy, right?
Recipe Ingredients
- Plantain – Green plantains work best because they hold together for a crispy chip-like appetizer or side. They’re also better for savory toppings.
- Guacamole – Avocadoes, pineapple, garlic, jalapenos, onions, and spices make an incredibly flavorful guac. Your guests will be singing your praises. Fresh pineapple is better, but canned will work in a pinch.
- Shrimp – This delicate seafood makes this deliciousness the perfect game-day appetizer (or a full meal if you want).
How to Make Tostones
Fry the Tostones
- Prep Plantains – Cut the plantains into about 4-5 thick round shapes.
- First Fry – In a large saucepan, pour in vegetable oil until it is at least 3 inches (or about 5 centimeters) deep. Heat on medium until the oil is 375℉/190℃. Gently drop the plantain slices into the oil. Do it in batches, so you don’t overcrowd the pan. Fry for a few minutes until lightly browned, about 3-4 minutes on each side.
- Drain Them – Use a large spoon or something similar to take them out of the oil. Remove the plantain slices from the pan and flatten them.
- Flatten Them – Place tostones on a chopping 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. Then repeat with the remaining slices.
- Second Fry – Refry the flattened pieces in the 375℉/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
- Prep Avocado – Scoop avocado into a bowl and mash with a fork until you have a smooth and chunky texture.
- Add Pineapple – Drain the excess juice from the diced pineapple and reserve it for another use. Add the pineapple to the avocado.
- Finishing Touches – Add lime juice, jalapeño, cumin, onion, garlic, cilantro leaves, and salt and mix gently.
The Shrimp
- Season Shrimp – Generously season the shrimp with Creole spice or your favorite seasoning.
- Saute – Heat two tablespoons of oil over medium heat in a heavy-bottomed Dutch oven or skillet. Sauté for about 5 minutes or until cooked through, then set the shrimp aside.
Recipe Variations
- Plantains are my dream come true, but you could do the same tostone process with yams, malanga, taro, etc. But I’m sure potatoes won’t work.
- Top this exquisiteness with chimichurri, melted cheese, shredded chicken, or anything else you’d put on a cracker.
Tips and Tricks
- 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.
- 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.
Serving and Storage Instructions
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.
FAQs
Plantains are starchy, and tostones are cut pretty thick, so you can smash them and make them larger. Frying them the first time gets them soft enough to mash, and frying them the second time finishes crisping them up.
Plantains are a starchy, wholesome fruit that is a staple food in so many parts of the world, especially Africa, the Caribbean, and Latin America. They’re very versatile because you can eat them sweet or savory. Some people use them as a veggie, moi included, and I have over 30 plantain recipes to prove it.
Ouch, that happens when they didn’t get cooked all the way through. If your first tostón falls apart, put the rest of them back in the oil, finish frying them until they’re soft, and try again.
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
Conclusion
Super easy tostones are a treat in themselves but top them with guac and shrimp, and you’ll be in heaven. What is your favorite topping for tostones? Please let me know in the comments.😍
Watch How to Make It
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 unripe plantains
- Seasoned salt, to taste (or garlic salt)
- Freshly ground pepper
- Oil for deep-frying
Pineapple Guacamole
- 2 large avocadoes, cut in half and pits removed
- ¾ cup (8oz or 227g) pineapple finely diced (or canned crushed pineapple packed in juice, and use juice as needed for desired thickness)
- 1 clove garlic, minced
- ¼ cup jalapenos minced (optional)
- ¼ cup red onion, minced
- ½ lime or lemon, juiced
- ¼ cup cilantro, chopped
- ¼ teaspoon cumin (optional)
- 1 tablespoon olive oil (optional)
- Salt to taste
- 1-2 pounds (450-900g) shrimp (I used extra large-21-25 count)
Instructions
Tostones
- Cut the plantains into 4-5 thick round shapes.
- In a large saucepan, pour vegetable oil until it's at least 3 inches (or about 5 cm) deep. Place on medium heat until the oil is 375℉/190℃.
- Gently drop the plantain slices into the oil. Do it in batches, so you don't overcrowd the pan.
- Fry for a few minutes until lightly brown (3-4 minutes on each side).
- Using a large slotted spoon or something similar, remove the plantain from the oil to flatten them.
- Place a tostón on a chopping 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 they are 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 crushed pineapple and add it to the avocado.
- Add lime juice, jalapeño, cumin, onion, garlic, cilantro leaves, salt, and mix gently.
Shrimp
- Generously season the shrimp with Creole spice 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.
- 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.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Soyun says
Do you think I can use yuca?
Imma says
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. 🙂
Joseph says
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 “
Sharon says
I loved it. Plantains and avocados are my favorites.
Immaculate Bites says
Aww sooo good! 🙂
Arlene Appadu says
I tried this recipe it was a hit my family thank you so much for sharing it
ImmaculateBites says
You are welcome, Arlene. I am glad you loved it!
Colette says
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?
ImmaculateBites says
Hi Colette,
If your husband likes sweet plantains then he should try this one out Fried Plantains
Renee P. says
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!
imma africanbites says
Welcome to the blog, Renee! And thank you for the trust. Hope you’re having a fantastic weekend!
Steffi says
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?
ImmaculateBites says
Absolutely, not a stupid question at all Steffi. I made it recently with chicken and it worked just fine .
Carol says
I hav’nt had this before but i will make it and post
imma africanbites says
Looking forward for you to try it.
Ana M. Rodriguez says
deliciosos tostones de platanos
ImmaculateBites says
Gracias!!
Vickie says
What is considered a serving size?
ImmaculateBites says
About 3-4 Tostones.
Dorita Rogers says
Can this be made with regular Bannans? Really not fussy about Plantians
ImmaculateBites says
Do you mean unripe bananas? If so, yes you can.
Abiola Olawepo says
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 ❤
Jastan says
Good and yummy food ….I crown your recipe s
Melissa Torres says
This sounds amazing! I can’t wait to try this out. thanks for sharing!
imma africanbites says
Looking forward to hear your thoughts on this, Melissa. Thanks for stopping by!
Melissa Torres says
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!