Recipe courtesy of Gourmet Magazine
Save Recipe Print
30 min
10 min
20 min
makes 18 to 24 tostones



With a sharp small knife cut ends from each plantain and cut a lengthwise slit through skin. Cut plantains crosswise into 1-inch-thick pieces and, beginning at slit, pry skin from pieces. In a 12-inch nonstick skillet heat 1/2-inch oil over moderate heat until just hot enough to sizzle when a plantain piece is added. Fry plantains in batches, without crowding, until tender and just golden, 2 to 3 minutes on each side. With tongs transfer plantains as fried to paper towels to drain.

Remove skillet from heat and reserve oil. With the bottom of a heavy saucepan or a wide solid metal spatula flatten plantains to 1/4-inch thick (about 3 inches in diameter). Into a bowl of warm salted water dip flattened plantains, 1 at a time, and drain them well on paper towels.

Heat reserved oil over moderate heat until hot but not smoking and fry flattened plantains in batches, without crowding, until golden, about 3 minutes. With tongs transfer tostones as fried to paper towels to drain and season with salt if desired.

Serve tostones immediately.

My Private Notes

Add a Note
Get the Recipe

Meatball Marsala

Enjoy meatballs in a Marsala wine and mushroom sauce with this recipe.



Recipe courtesy of Michelle Bernstein


Recipe courtesy of Kamar De Los Reyes

Tostones Rellenos

Recipe courtesy of Raul Gonzalez Jr.

Totally Tostones

Recipe courtesy of George Duran

Tostones with Garlic Sauce

Recipe courtesy of Food Network Kitchen

Tostones (Fried Plantains)

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Sweet Plantain Salsa with Tostones

Recipe courtesy of Curtis Aikens

Browse Reviews By Keyword

          Latest Stories