Fried Plantains

Total Time:
20 min
10 min
10 min

4 servings as a side dish

  • 2 cups water
  • 3 cloves garlic, smashed
  • 2 teaspoons kosher salt, plus extra for seasoning
  • 1 1/2 cups vegetable or canola oil
  • 2 green plantains

Combine water, garlic and salt in medium size glass bowl and set aside.

In a large (12-inch) saute pan, heat oil to 325 degrees F. Peel plantains and slice crosswise into 1-inch pieces. Carefully add plantains to oil and fry until golden yellow in color, about 1 to 1 1/2 minutes per side. (The oil should come halfway up the side of the plantain). With a spider or slotted spoon, remove the plantains from the pan and place them on a cookie sheet lined with parchment paper, standing them on their ends. With the back of a wide, wooden spatula, press each piece of plantain down to half its original size. Then place the plantains in the water and let soak for 1 minute. Remove and pat dry with a tea towel to remove excess water.

Bring oil back up to 325 degrees F and return plantains to pan and cook until golden brown, approximately 2 to 4 minutes per side. Remove to a dish lined with paper towels, and sprinkle with salt, if desired. Serve immediately.

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4.3 57
This is most definitely Tostones. My family is Jamaican (plaintains and and green bananas are native to a lot of black and Latino Caribbean Islands as well) and my father doesn't mash the plaintains when they come out of the pan and then put them back in. He doesn't soak them in garlic/salt water either. He seasons them befoe they go in the pan with basic seasoned salt and maybe a little galic powder. He's actually only mashed them a few times and that was because he was going for a cute look lol. But most definitely these are Tostones and should be referred to as such. Fried plaintains aren't refried. item not reviewed by moderator and published
Loved the bit of tart, almost apple-like. My kids at first turned their noses up to it until my more adventurous middle son gave one a go. A few scant minutes later, they were gone. We've never had them before, so we sprinkled a bit of powdered sugar on top for a slight sweetness boost item not reviewed by moderator and published
I am Latina and this is exactly the way I make them. Making them this way makes the plantains light and crunchy. We call them "Patacones" in my country. item not reviewed by moderator and published
This was a really good recipe. I've never made fried plantains before, so I was nervous, but these turned out great. My hubby said he liked them better than fried sweet potatoes and he LOVES sweet potatoes! item not reviewed by moderator and published
Very easy to prepare and outstanding flavor. My Puerto Rican buddy's mother said they were as good as hers and the soaking them in garlic salted water is a good trick. I used peanut oil which I think lends an extra flavor as well. I thought they were outstanding with a touch of garlic flavor. They basically taste like a fried potato. Well done Alton. item not reviewed by moderator and published
These are delicious! They are super easy to prepare but there are some steps, so be prepared. I partially cooked these and then finished the last fry process right before dinner was ready and they came out great. Don't let them soak in the water for to long because they can start to fall apart. I soaked them for about a minute then removed from the water and let them sit on a paper lined cookie sheet and placed paper on top to fully soak up the extra liquid. That's when I let them sit for about 15 min. or so till I was ready to fry again. The garlic flavor was perfect. I will make these again! Thanks Alton! item not reviewed by moderator and published
I could not stop eating these. My plantains were a little ripe so smashing them half way through the frying process proved a bit of a challenge but they were still delicious. I'm not sure how big a difference dipping them in the salt-garlic water mixture actually made though. Will try to cut out that step next time and see if they are still as good. I also sprinkled sea salt on them when they came out of the oil. item not reviewed by moderator and published
I saw the episode on TV the other night and was dying to try it. This is one of my daughter's favorites. I found some nice plantains which were pretty green...perfect for this recipe. I'm very pleased with the results of the short bath. Much more flavor and I didn't need to salt them as much in the end. I can't wait to make them for my daughter when she comes home. item not reviewed by moderator and published
i've gotten other recipes from Puerto Rican friends, but I think the 1 minute soak brings it to another level! I only use plantains that are VERY ripe; almost totally black. It gives it an extra sweetness, which with the garlic, oil and salt is just divine. item not reviewed by moderator and published
For making fried green plantains, you need fry them twice in the oil. The firt time, its just a little bath. then you smash them and they become flat and round. Just about then, you fry them again till they are crunchy. No garlic, special salt, or water. Just regular salt on the top as if they were chips or french fries. Hope you enjoy them! item not reviewed by moderator and published

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