I’ve been in the reminiscing mood lately. I remember being at church in the evenings as a teenager, and going to the Chinese store get Tostones. Don’t ask me why Chinese store made fried green plantain, just know it was always BOMB. As I became older, I found out that various Caribbean islands made fried green plantains differently. But Puerto Ricans are the best to ever do it!
Tostones: Puerto Rican Styled Fried Plantains, are made by lightly frying a green plantain in oil. Then removing it from the oil, smashing it with a plate or a plantain press. Okay here’s where this recipe differs from other islands. Once the plantain is flattened, dip it in a mixture of salt water and minced garlic, and then add it back to the frying pan.
Honestly the flavor from the salty, garlic water is *chef’s kiss*.
History of Tostones
Most people in America are more familiar with sweet fried plantain. However among people of color, from Caribbean and Latin American countries, cooking an unripe green plantain is common. From a nutritional standpoint, green plantain is lower in sugar as it has not had time to fully ripen. It is also is high in resistant starch, which keeps you full, and doesn’t spike the blood sugar as much.
This dish can be used as an appetizer, or as a part of a balanced meal. My favorite way to enjoy tostones is with Guacamole salsa, or with rice and beans (especially my Puerto-Rican styled Stew Beans). Also, for those of you who may be concerned with frying the green plantains, you can try baking, or air-frying it. I have done both before, and both taste great. However, I find that by baking it, the plantains are less crunchy.
Which ever cooking process you choose, these are sure to be a hit in your home!
If you try this recipe, let me know! Leave a comment, rate it, and don’t forget to tag a photo #krystalgeorgerd on Instagram. I hope you find it just as delicious as I do!
Did you make this recipe?
Tostones: Puerto Rican Styled Fried Green Plantains
Equipment
- 1 frying pan
- 1 Tostonera plantain press (optional) OR a large glass
Ingredients
- 2 green plantains
- 1/2 cup water
- 2 tsp sea salt
- 2 tsp minced garlic
- oil for cooking
Instructions
- In a bowl, mix water, salt and minced garlic. Set aside for later.
- Cut the end part of your green plantain. Run your knife through the peel, without piercing the plantain skin, about 1 inch, from the top to the bottom (lengthwise).
- Take your thumb to separate and detach the plantain skin from the plantain flesh. Once peeled. Cut the plantain into 8th's, or 1 inch rounds.
- In a non-stick frying pan, add enough oil to fry the plantain. Heat the oil up first on medium heat, and add the plantain rounds. Fry till light, golden brown, about 4 minutes on each side. Then remove from heat.
- Using a glass, flatten each plantain piece. But don't try to make them thin.
- Dip each piece in the garlic, salt water mixture, and tap the excess water on a paper towel. This is so the plantain doesn't splatter when you re-fry it. Re-fry the plantains for 30 seconds on each side. Remove with a slotted spoon. Place on a paper towel to drain excess oil.
- Optional: sprinkle with a little salt, and serve.
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