Tostones (Fried Plantains)


4.4 of 5 (5)
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 67.9
  • Total Fat: 0.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,397.7 mg
  • Total Carbs: 17.7 g
  • Dietary Fiber: 1.2 g
  • Protein: 0.7 g

View full nutritional breakdown of Tostones (Fried Plantains) calories by ingredient
Report Inappropriate Recipe

Submitted by:


Number of Servings: 10

Ingredients

    3 whole plantains cut into slices diagonally.
    2tbsp salt
    2 tbsp garlic
    water for soaking

    oil for frying

Directions

Cut both ends off of the plantain and run the knife along the entire outside curve, cutting into the thickness of the peel.

Cut the plantain diagonally by making 3/4 inch thick slices.

Place each slice in a bowl with salted water and let it soak for about 20 minutes for a better flavor*. DO NOT leave them there more than 30 minutes.

Drain the tostones well and place on paper towel to be sure all the liquid is off. This is to avoid getting burned by the splattering that occurs when moisture mixes with the hot oil.

Now preheat the oil in a heavy skillet over medium-high heat. Make sure the cooking oil is very hot!

Deep-fry the plantain slices for about 7 to 8 minutes. Drain on paper towels again.

Take each plantain slice, place on the tostonera and squeeze it to flatten them out. DON'T squeeze too hard.

If you don’t have one, use waxed paper instead a lo jibaro as follows:
Place some wax paper on the surface of your cutting board. Place a fried plantain slice on top of the wax paper. Cover the slice with another piece of wax paper and squeeze down with a plate (saucer) and flatten.

Do that with the rest of the plantain slices too.

Put the slices back in the deep-frying pan until they're golden yellow and crisp.

Drain and layer them on a paper towel and sprinkle lightly with salt or garlic salt.


Number of Servings: 10

Recipe submitted by SparkPeople user MAKINGHERPROUD.

Rate This Recipe

Member Ratings For This Recipe

See All Comments