Puerto Rican Tostones Recipe

Green plantains: These are the star of the dish. Make sure to choose firm, unripe plantains for the best results.

Vegetable oil: Used for frying the plantains. It has a high smoke point, making it ideal for frying.

Salt: Adds flavor to the tostones. Sprinkle to taste after frying.

When frying the plantains for the first time, make sure the oil is hot enough by testing it with a small piece of plantain. If it sizzles immediately, the oil is ready. This ensures that the plantains will cook evenly and achieve a golden brown color.

• green plantains - Substitute with green bananas: Green bananas have a similar starchy texture and can be fried to achieve a similar crispiness.

• vegetable oil - Substitute with canola oil: Canola oil has a high smoke point and neutral flavor, making it suitable for frying.

• salt - Substitute with sea salt: Sea salt can provide a similar salty flavor with a slightly different texture and mineral content.

• Allow the tostones to cool completely before storing. This prevents condensation, which can make them soggy.
• Place the cooled tostones in an airtight container or a resealable plastic bag. If stacking, separate layers with parchment paper to avoid sticking.
• Store the container or bag in the refrigerator for up to 3 days. Reheat in a preheated oven at 375°F for about 5-7 minutes or until crispy.
• For freezing, arrange the cooled tostones in a single layer on a baking sheet lined with parchment paper. Freeze until solid, about 2 hours.
• Transfer the frozen tostones to a resealable freezer bag or airtight container. Label with the date and store in the freezer for up to 3 months.
• To reheat frozen tostones, preheat the oven to 375°F. Place the tostones on a baking sheet and bake for 10-15 minutes or until heated through and crispy.
• Alternatively, reheat frozen tostones in an air fryer at 375°F for 5-7 minutes, shaking the basket halfway through.

• Oven Method:

  1. Preheat your oven to 375°F (190°C).
  2. Place the tostones on a baking sheet lined with parchment paper.
  3. Lightly brush or spray the tostones with a bit of vegetable oil to help them crisp up.
  4. Bake for about 5-7 minutes, flipping halfway through, until they are heated through and crispy.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Arrange the tostones in a single layer in the air fryer basket.
  3. Air fry for 3-4 minutes, shaking the basket halfway through, until they are hot and crispy.

• Stovetop Method:

  1. Heat a small amount of vegetable oil in a frying pan over medium heat.
  2. Add the tostones in a single layer, making sure not to overcrowd the pan.
  3. Fry for about 1-2 minutes on each side until they are heated through and regain their crispiness.

• Microwave Method (least recommended):

  1. Place the tostones on a microwave-safe plate lined with a paper towel.
  2. Microwave on high for 30 seconds to 1 minute, checking halfway through.
  3. Note: This method may not retain the crispiness as well as other methods.

• Frying pan: A large, heavy-bottomed pan is ideal for evenly heating the oil and frying the plantains to a golden brown.

• Vegetable peeler: Useful for peeling the tough skin off the green plantains.

• Knife: A sharp knife is necessary for slicing the plantains into 1-inch pieces.

• Paper towels: Essential for draining excess oil from the fried plantains.

• Tostonera: A specialized tool for flattening the plantains, though the bottom of a glass can also be used.

• Glass: If you don't have a tostonera, the flat bottom of a glass can be used to flatten the plantains.

• Tongs: Handy for flipping the plantains in the hot oil and removing them safely.

• Measuring cup: Used to measure the vegetable oil for frying.

• Plate: To hold the plantains before and after frying.

• Stove: Needed to heat the oil in the frying pan.

Preheat the oil: Start heating the vegetable oil while you peel and slice the plantains to save time.

Use a tostonera: A tostonera flattens plantains quickly and evenly, speeding up the process.

Batch frying: Fry multiple plantain slices at once to reduce overall cooking time.

Prep ahead: Peel and slice the plantains in advance and store them in water to prevent browning.

Quick drain: Use a wire rack over paper towels for faster oil drainage after frying.