This tostones recipe is one of my favorites, inspired by those I've enjoyed on summer trips to the Caribbean and Central America with my family. If you've never had a tostone before, imagine a giant French fry, perfectly golden and crispy and kissed with a little salt.
They are green plantains, twice-fried for ultimate crunchiness and are delicious when served with my Creamy Cilantro, Jalapeño, and Garlic Green Sauce. The zesty sauce happens to be awesome on just about anything--from fish tacos to grilled chicken.
Also known as patacones, these crispy and starchy snacks hail from the Caribbean and Latin American countries. They're loved in the Dominican Republic, in Puerto Rico, Cuba, Jamaica...the list goes on.
And, they were a favorite dish of ours when we were in Bocas del Toro, Panama one summer for my husband's marine science research. Because they're so similar to French fries, my son loves them too (especially served with ketchup). Give them a try. I bet you'll love them as much as I do.
I highly recommend serving this with my Creamy Cilantro, Jalapeño, and Garlic Green Sauce or even my homemade ranch dressing, but the mayo-ketchup burger sauce from my Ultimate burger and hamburger bowls is also a delicious dipping sauce. It's made from a mixture of mayonnaise, ketchup, bbq sauce, and mustard.
While you're at it, be sure to check out another Latin American-inspired recipe: ham and cheese empanadas. They're another great snack that always disappears when I serve them to a crowd. These are also a delicious side dish to serve with this traditional Cuban sandwich or these Mexican garlic shrimp tacos.
And, if you can't enough of plantains, then I know you'll love this unripe plantain porridge and these plantain chips. Ready to make those tostones? Let's do it!
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Ingredients
Before we get started, let's gather the ingredients we need for this recipe:
- green plantains
- kosher salt
- vegetable oil for frying
- mayonnaise
- fresh cilantro
- lime juice
- jalapeño
- garlic
(See recipe card for quantities.)
Instructions
Now that we've got our ingredients, it's time to get cooking!
- First, make the Creamy Cilantro, Jalapeño, and Garlic Green Sauce. Cut off the ends of the plantain. Peel and cut the plantains into 1-inch pieces.
- Then, pour the oil to a depth of 1 inch in a Dutch oven and heat over medium-high heat to between 300°F and 325°F. Carefully add the plantain slices to the hot oil, and fry the plantains, in batches, about 3 minutes on each side or until golden. Remove to a paper towel lined baking sheet and arrange in a single layer.
- Next, place each plantain between two pieces of parchment paper. Place a cloth on top of the parchment paper and press with the heel of your hand to flatten to a ¼-inch thickness.
- Finally, return the flattened plantains to the hot oil and fry a second time, in batches, 1 to 2 minutes on each side or until golden brown and crispy. Drain on paper towels, and sprinkle with salt while still hot.
Hint: To easily peel the plantains, use a sharp knife to cut off the ends. Make a slit down the length of the plantain, then peel away the skin.
Substitutions
Need some alternative ingredient suggestions? Here are some thoughts:
- Oil - If you don't have vegetable oil, substitute another mild flavored high-heat oil. Peanut oil, canola oil, and corn oil are all great options.
- Cilantro-Jalapeño Sauce - I love serving this sauce with the tostones but the Burger Sauce from my Ultimate Cheeseburger recipe is also awesome.
Variations
Here are more ways to change up this recipe:
- Ripe Yellow Plantains - If your plantains have gotten too ripe, that's okay, you'll just need to make a few adjustments. As plantains ripen, they get sweeter and not as starchy. If your plantains are super-ripe only fry them once and don't smash them. Now you've made maduros (fried sweet plantains) instead. For an authentic fritos maduros recipe, be sure to check out this recipe from my friend and fellow blogger Neyssa and this recipe from my friend and fellow blogger Juyali.
- Spicy - Sprinkle the tostones with a little cayenne pepper while they're still hot.
- Kid friendly - Serve these with ketchup. They're like giant French fries!
Equipment
Here's the equipment you'll need for this recipe:
- chef's knife
- Dutch oven
- candy thermometer
- slotted spoon or spider
- rimmed baking sheet
- small bowl
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, bake them in an oven preheated to 300°F for 10 minutes.
To freeze, place leftovers in an airtight container and freeze for up to 3 months. Thaw and follow reheating instructions above.
Tasty Tip
Try to pick the greenest unripe plantains that you can. They will be hard to peel, but they make the best tostones.
Frequently asked questions
Tostones are starchy and mild in flavor. They're crunchy, salty, and so delicious dipped in your favorite sauce. If you love French fries, then you'll love these.
Unripe plantains look like green bananas. They've got a thicker peel though, are starchier, and aren't as sweet. Ripe plantains will begin to turn yellow and have black spots.
When it comes to tostones, the greener the plantain the better. Unripe plantains are ideal for making the twice-fried snack.
If your tostones fall apart when you flatten them, it means that they weren't cooked all the way through when fried the first time. Add them back to the hot oil and cook a little longer.
There are many different ways to create a smashed plantain. I use my hands, placing the plantain in between sheets of parchment paper and adding a cloth to the top (since the plantain will be still be hot from the first fry). You can also use the bottom of a glass, bottom of a plate, or a round potato masher if you prefer.
A mild oil with a high smoking point is what you'll want to use for deep frying. Olive oil has too low of a smoke point and can lend a bitter flavor to the twice-fried plantains. I recommend vegetable oil, canola oil, peanut oil, or corn oil.
Related
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Even more
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🍽Get the recipe
Tostones with Cilantro-Jalapeño Green Sauce
Equipment
- chef's knife
- Dutch oven
- candy thermometer
- slotted spoon or spider
- rimmed baking sheet
- small bowl
Ingredients
- Creamy Cilantro, Jalapeño, and Garlic Green Sauce
- Vegetable oil for frying
- 3 unripe green plantains
- Kosher salt
Instructions
- Make the Creamy Cilantro, Jalapeño, and Garlic Green Sauce. Line a rimmed baking sheet with paper towels.
- Peel the plantains and cut them into 1-inch pieces.
- Pour the oil to a depth of 1 inch in a Dutch oven or other heavy pan and heat over medium-high heat until hot but not smoking (about 300°F to 325°F). (You can test the temperature by dipping a plantain piece in the oil. If it begins to sizzle gently, it's ready.)
- Fry the plantains in batches for 3 minutes on each side or until golden. Remove to the paper towel lined baking sheet.
- Place each fried plantain between two pieces of parchment paper. Place a cloth on top and flatten the plantain with the heel of your hand to about a ¼-inch thickness.
- Return the plantains to the hot oil and fry in batches for 1 to 2 minutes on each side, until golden brown and crispy. Drain on paper towels, and sprinkle with salt to taste while still hot. Serve with the Creamy Cilantro, Jalapeño, and Garlic Green Sauce.
Recipe guidelines and test kitchen tips
When developing and testing recipes, here are some key things that I do for more success in the kitchen:
- Be sure to use dry measuring cups for things like flour, sugar, and mayonnaise and a liquid measuring cup for things like water, milk, and broth.
- When measuring dry ingredients like flour and powdered sugar that can pack down, spoon the ingredient into a dry measuring cup and level with a knife as opposed to scooping the measuring cup into the ingredient.
- I test and develop recipes using a standard electric oven and standard gas stovetop. Be aware that if you use an electric stovetop or convection oven, your bake times will be different.
- When recipes call for kosher salt, I use Diamond Crystal kosher salt.
Food safety
Finally, don't forget to keep these food safety tips in mind when making this recipe.
- Don't leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Always have good ventilation when using a gas stove.
Genevieve says
I've never heard of tostones, but these look so yummy! Talk about the perfect appetizer dish!
AshleyFreeman says
For sure!
Claudia says
Just tried this recipe for Tostones with Cilantro-Jalapeño Green Sauce—absolutely delicious! The sauce adds such a fresh, zesty kick. Will definitely make this again!
AshleyFreeman says
Hooray! I'm so glad it was a hit!
Juyali says
Crispy, salty tostones paired with that fresh, zingy sauce? Yes, please!
Seriously. This recipe is the bomb! And don't get me started with that green sauce. oh my. Our family loves tostones, and I cook them often when I have guests. Gotta share the love, right!? Thanks for another easy and yummy recipe! I'll be making this again and again.😊
AshleyFreeman says
Thank you for your sweet note! I'm so glad they were a success--seriously one of my favorite snacks ever!
Adriana says
Best tostones! The cilantro jalapeño sauce pairs nicely with the plantain
AshleyFreeman says
Woohoo! Thanks Adriana!
Emily says
These were so crunchy and delicious! The cilantro jalapeño sauce was amazing with these, we couldn't get enough!
AshleyFreeman says
I'm the same way Emily! Thanks so much!