Fried Green Plantains / Tostones Recipe

Choose 2 firm, green (unripe) plantains. Rinse and pat dry. Using a sharp knife, trim both ends of each plantain. Make 3 shallow lengthwise slits through the thick skin (do not cut into the flesh).

Slide your thumb or the edge of a spoon under the peel at one slit and carefully peel away the skin in sections. If the skin resists, make slightly deeper cuts and continue peeling until fully removed. Cut each peeled plantain into 8 equal pieces (about 1½–2 inches / 4–5 cm long).

Heat oil

Pour 4 cups vegetable oil into a heavy skillet, frying pan, or Dutch oven so oil depth is about 1/2 to 1 inch (1–1.5 cm). Heat over medium-high until oil reaches about 350°F (175°C) or is shimmering and a small scrap of plantain bubbles immediately.

Working in batches (do not overcrowd), carefully add plantain pieces to the hot oil. Fry for 2.5–4 minutes, turning occasionally, until the outside is lightly golden and the interior is soft but not falling apart. Use a slotted spoon to transfer to a paper towel–lined tray to drain briefly.

Line a baking sheet with parchment or keep paper towels ready. Place one fried plantain piece on a sturdy flat surface or a tostonera (plantain press). If using a plate or the bottom of a flat pan, cover the plantain with a piece of parchment paper or a clean kitchen towel to prevent sticking and splatter.

Press each piece firmly to flatten to about 1/4 inch (6 mm) thick. The goal is a flat disk with even thickness — not crushed into mush. Repeat for remaining pieces.

Return the oil to medium-high heat (about 375°F / 190°C). When the oil is hot, carefully add the flattened plantain disks in a single layer without crowding. Fry for 1–2 minutes per side until golden-brown and crisp. Use tongs or a slotted spoon to flip once halfway through.

Transfer finished tostones to a paper towel–lined tray to drain excess oil. Immediately sprinkle with salt (approximately 1 tsp divided among all pieces, adjust to taste).

If using garlic drizzle: gently warm 1 tsp olive oil or melted butter in a small pan over low heat, add 1 tsp minced garlic and cook 20–30 seconds until fragrant (do not brown). Drizzle the garlic oil over hot tostones.

Serve tostones hot with lime or lemon wedges on the side for squeezing. They can be eaten alone, dipped in ketchup, mayo-ketchup (salsa rosa), chimichurri, or a garlic sauce.