Tostones (Caribbean twice-fried green plantain)

Tostones are one of the most characteristic sides of Caribbean cuisine: made from green, unripe plantain, fried twice, flattened in between, so they end up crisp outside and soft inside. They can be a standalone snack or a side dish.

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Method

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1. Peel the plantains (the skin is tough; it comes off more easily if you score it lengthways with a knife first), and cut into diagonal slices 3-4 cm thick.
2. Fry in moderately hot oil for 2-3 minutes on each side, until just softened and lightly golden. ⏱ Timer: 2 min
3. Drain on paper towel, then flatten with something flat (such as a small plate or the bottom of a glass).
4. Return the flattened slices to the hot oil and fry for a further 2-3 minutes on each side, until crisp and golden brown. ⏱ Timer: 2 min
5. Salt immediately and serve warm.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Always use unripe, green plantain, as the ripe yellow fruit is sweet and won't give crisp, salty tostones.
• When flattening, don't press the slices completely flat - just enough to thin them evenly.
• The oil should be a little hotter for the second frying, as this is when the crisp crust forms.
• Best fresh and warm, as the crisp skin softens on cooling.

Frequently asked questions

Where can plantain be bought?

In exotic grocery shops, the world-food section of larger supermarkets, or Asian/Latin American grocery stores.

What's the difference between tostones and maduros?

Tostones are made from green, unripe plantain and are salty; maduros are made from ripe, yellow-brown plantain and are sweet, caramelised.

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