Tostones (Fried Plantains)
Golden, crispy, and perfectly salted—tostones are a Puerto Rican (and Caribbean-wide) staple that instantly feels like comfort food. Made from green plantains and double-fried to crunchy perfection. Whether dipped in garlic mojo or served alongside a hearty meal, tostones are simple, satisfying, and full of sabor.
Servings
2-3 servings
Cooking Time
20 min
Tostones (Fried Plantains)
By: Naysha Rivera
Golden, crispy, and perfectly salted—tostones are a Puerto Rican (and Caribbean-wide) staple that instantly feels like comfort food. Made from green plantains and double-fried to crunchy perfection.
Ingredients
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2 large green plantains (firm and unripe)
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Oil for frying (avocado, olive oil)
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Sea salt, to taste
Optional: garlic mojo or dipping sauce of choice
Notes:
Serve with mojo, salt, or adobo: Tostones are delicious on their own, but dipping them in garlic mojo takes them to the next level (you can find my mojo recipe on the blog!). You can also sprinkle them with sea salt or a pinch of homemade adobo seasoning—also available on my page—for extra flavor.
Smash carefully to avoid tearing: Use a tostonera (plantain press) if you have one, but a flat-bottomed cup or small plate works great too. Press gently but firmly—too much force can crack or tear the tostone.
Double frying is key: The first fry softens the plantains so they can be smashed, while the second fry gives them that signature crispy exterior. Don’t skip the double fry—it’s what makes a tostone a tostone!
Step by Step Instructions
Plantains:
Prep the plantains:
Cut off the ends of each plantain. Score the peel lengthwise in 2–3 places and remove the skin. Slice the plantains into 1-inch thick rounds.
First fry:
Heat about ½–1 inch of oil in a skillet over medium heat. Once hot, carefully add the plantain slices in a single layer. Fry for 3–4 minutes per side, or until lightly golden and just tender. Remove and drain on paper towels.
Smash:
Using the bottom of a flat cup, tostonera, or a clean plate, gently press each fried plantain piece until flattened to about ¼-inch thick.
Second fry:
Return the smashed plantains to the hot oil and fry for 1–2 minutes per side, or until golden brown and crispy. Transfer to a paper towel-lined plate and sprinkle generously with sea salt.
Serve:
Enjoy hot and fresh with your favorite dipping sauce! Garlic mojo, avocado aioli, or even a splash of lime juice all pair beautifully.
