Tostones (Fried Green Plantains)
Why this recipe works
- Twice-fried crunch: The first fry softens the plantain, while the second fry crisps the flattened rounds at the edges.
- Bright finish: Lime cuts through the richness of the fried plantain and keeps the flavour lively.
- Simple ingredients: Firm green plantains, neutral oil, salt, and citrus are all that is needed for a classic savoury result.
Get the most out of this recipe
Ingredient notes
- Choose firm green plantains: Use plantains that are green and firm rather than yellow or blackened; ripe plantains are sweeter and softer, so they will not give the same starchy bite.
- Use a neutral frying oil: A neutral oil keeps the flavour focused on the plantain and handles the heat needed for crisp frying.
Texture tips
- Flatten evenly: Press the plantains to an even thickness so they fry at the same rate and develop crisp edges without hard centres.
- Drain well after frying: Let excess oil drip off before seasoning so the surface stays crisp rather than heavy.
Common mistakes
- Watch the oil heat: Oil that is too cool makes the plantains greasy, while oil that is too hot browns them before they soften properly.
- Fry in batches: Crowding lowers the oil temperature and prevents the tostones from crisping evenly.
Serving ideas
- Add a dipping sauce: Serve with a garlicky sauce, avocado dip, or a bright chilli sauce if you want more contrast alongside the lime.
- Serve as a side: Tostones pair well with rice dishes, beans, grilled meats, seafood, or other savoury mains.
Equipment you'll need
Ingredients
Instructions
- Trim the ends from the plantains and peel them. Cut into 2.5 cm thick rounds and set aside.
- Pour the vegetable oil into a large frying pan to a depth of about 2 cm and heat over medium-high until shimmering. Fry the plantain rounds in batches for 3 to 4 minutes, turning once, until pale golden and just tender. Lift out with tongs and drain briefly.
- Stir the water with 1 tsp of the fine sea salt in a mixing bowl. Dip each fried plantain round quickly into the salted water, then flatten to about 1 cm thick using the base of a glass or a sturdy spatula.
- Return the flattened plantains to the hot oil and fry for 2 to 3 minutes, turning once, until deep golden and crisp at the edges. Drain well, then season immediately with the remaining fine sea salt.
- Cut the limes into wedges. Serve the tostones hot with lime for squeezing over.
Recipe notes
Tips
- Keep the oil at a steady medium-high heat; if it is too cool the plantains will turn greasy, and if too hot they will brown before they soften on the first fry.
- Salt the tostones as soon as they come out of the second fry so it sticks while the surface is still hot.
Substitutions
- Replace Vegetable oil with Canola oil for a similarly neutral flavour and high frying temperature.
- Replace Lime with Lemon for a slightly sharper citrus finish.
Storage
- Refrigerate up to 2 days
- Tostones are best eaten straight away. To store, cool completely and refrigerate in an airtight container; reheat on a baking tray at 220°C (430°F) for 6 to 10 minutes until hot and crisp.
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Recipe overview
- Servings: 4 servings
- Total time: 30min (20min active)
- Difficulty: Easy
- Cuisine: Latin American
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