Crispy Fried Plantains (Tostones)
By Kelly SongPublished on May 9, 2026
Time
50 minutes
Yield
Serves 4 to 6 as a side dish or appetizer
Ingredients
Before You Begin
Look for plantains that are completely green and firm to the touch. For consistently sized tostones, we recommend using a tostonera, or traditional plantain press (available at many supermarkets or online); alternatively, use the bottom of a clear drinking glass. Serve tostones as an appetizer with our Mayoketchup Dipping Sauce or Ají Verde Dipping Sauce or alongside simply prepared proteins such as chicken, steak, or seafood for a full meal.
Instructions
- Whisk 1 cup water and 1 tablespoon table salt in small bowl until salt is dissolved. Line rimmed baking sheet with triple layer of paper towels.
- Add 1½ quarts vegetable oil to large Dutch oven until it measures about 1¼ inches deep and heat over medium-high heat to 325 degrees. Add 2½ pounds unripe green plantains, peeled and sliced crosswise 1 inch thick, and cook, stirring gently and adjusting burner if necessary to maintain oil temperature between 300 and 325 degrees, until plantains are deep yellow and just beginning to brown, 5 to 6 minutes. Using spider skimmer or slotted spoon, transfer plantains to prepared sheet. Let sit until cool enough to handle, at least 5 minutes. Remove pot from heat.
- Working with 1 piece at a time, use tostonera or bottom of drinking glass to flatten plantains into ¼-inch-thick disks. Heat oil over medium-high heat to 375 degrees. Line baking sheet with fresh, triple layer of paper towels.
- While oil heats, dip 1 plantain disk into salt water (dip should take 1 to 2 seconds), remove, and shake off excess liquid. Transfer to wire rack and repeat with remaining plantains (do not stack).
- Add half of plantains to oil and cook, stirring and flipping gently, until golden brown on both sides, about 3 minutes. Using spider skimmer or slotted spoon, transfer tostones to prepared sheet. Return oil to 375 degrees and repeat with remaining plantains. Transfer tostones to platter and serve.
Time
50 minutesYield
Serves 4 to 6 as a side dish or appetizerIngredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
Tostones are popular across Latin America and the Caribbean, where they are served as an appetizer that is dipped in a flavorful sauce or as a starchy accompaniment to a main dish. Completely unripe, green plantains are used for this dish. For our version, we cut the fruit into 1-inch chunks and then fry it at a low temperature to gently soften the interior without toughening the exterior. To press the parcooked pieces into their signature round shape, we use a tostonera (a plantain press). Then, to ensure that they are fully seasoned throughout, we briefly dip the pressed plantains into a highly concentrated saltwater solution and allow them to rest briefly on a wire rack. The payoff becomes apparent during the second fry, when the hydrated coins puff slightly and produce lacy edges (from rising steam). For a bright finish, we pair the tostones with two punchy, creamy sauces.
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