Tostones (fried smashed plantains) is a side that goes with every Hispanic dish out there. No matter what you are eating you can never say no to tostones. They are crunchy on the outside, and if made perfectly they would have the right mushy consistency for the inside.
Although they are served as a side for many dishes, you can also use them as an appetizer and combine them with a multitude of dips. My favorite is a garlic aioli (recipe on the blog), which is what one of my favorite restaurants in NYC does. Also, fun fact, the word tostonrefers to a 50-cent coin in Honduras, so some people believe that the recipe originated from there, but most people believe it originated from the Caribbean islands like Cuba and Puerto Rico.
When cooking, just remember these simple steps: fry, smash, fry, serve. I will warn you, once you eat one you won’t stop till they are all gone! So get to frying, mi gente!
Equipment
- Tostenera (look below for the one I use)
Ingredients
- 2 Unripened plantains
- Oil
- Salt
Instructions
- Cut the ends of the plantains, using a knife. Make three long cuts through the skin from the top to the bottom of the plantain on three different sides. Peel each slit off.
- Cut the plantain in chunks about 1-2 inches thick.
- Heat up your oil to about 375F.
- Place the cut plantains inside the oil and fry for about 1-2 minutes until they are gold. Remove them and place them on a plate lined with paper towel.
- Using a tostenera, or any flat object, smash the plantain flat, to about ¼ of an inch thick.
- Place the smash plantain into the fryer again, and fry for about 3-4 minutes, until golden brown.
- Remove and place them on a plate lined with paper towel, sprinkle with salt, and serve!
So excited to try this toston recipe! Made the garlic aioli the other day- wow, it was good!!
Thank you! I am so happy you liked it!!