Plantains are a fantastic fruit. They look like a big banana, but have a very different taste. They offer fiber to help keep us fuller longer, high amounts of potassium to help control blood pressure and heart rate, and have far less sugar than a banana.
For this recipe, you will be using green plantains. Green plantains, especially raw, are not sweet at all. Plantains are frequently as a side dish, like potatoes, they are starchy.
Tostones are typically found in Latin American and Caribbean cuisine- and in my kitchen!
For this recipe you will need:
Plate with a paper towel
Plantain Smasher or Coffee Cup
Olive Oil or Coconut Oil
Heat your skillet on medium with about 1/4″ oil in the bottom.
With a knife, cut the ends off your plantain. Use the knife to cut away the peel leaving as much of the plantain as possible. You will notice that a green plantain is very tough to peel.
Cut the plantain into 1″ slices.
Place the slices flat side down in the hot oil. I use tongs for this so I don’t splash the oil.
Let cook until they are light brown on the down side, then flip and do the same on the other side.
Take the plantains out of the oil and set on a plate.
Check your oil level in your pan, you may need to add a bit more oil to bring back to 1/4″. Your oil can heat up while you are on the next step.
One by one smash each plantain slice in the plantain smasher.
After you smash, use your tongs to put the plantain back into the oil.
If you do not have a plantain smasher- not to worry! Put the plantain slice on a plate and use a coffee mug to smash the plantain. Try to keep the pressure as even as possible so the plantain does not slip off the plate.
Once the plantain is back in the oil, cook until it starts to crisp, flip and cook on the other side.
Take your plantains out of the oil and set on a plate with paper towel. Salt right away.
I love to eat these with my Avocado Mash. This is a fantastic little snack or addition to your meal. Making homemade Tostones in our house is quite a treat we all gobble up!