Tostones have always held a special place in my kitchen. There’s something magical about taking a simple green plantain, twice-frying it, and turning it into golden, crispy perfection. I love their versatility—they can accompany almost any meal. I had them today for breakfast with scrambled eggs and enjoyed the leftovers for lunch with my 10 min Instant Pot dhal, rice, and stewed chicken. And if you’re hosting a party or gathering, these crunchy bites are guaranteed to disappear from the table in no time.
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One of my favorite parts of making tostones is the process itself. Cutting, frying, flattening with my handy(and cheap) gadget–(the plantain masher aka plantain press aka tostonera), and frying again—it’s a simple and rhythmic routine that’s as satisfying as the first bite. And don’t forget the spicy & zesty onion lime pickle that takes them to the next level. Whether you’re making these as a nostalgic nod to Caribbean flavors or just looking for an irresistible side dish, tostones never disappoint. They’re simple, satisfying, and always a crowd-pleaser.
I got the idea for the pickle from an ex-coworker who said he made tostones ever so often for his family. I do not recall if he added onion or hot pepper, but there was definitely garlic and lime juice. The onion and hot pepper must have emerged from my Trini upbringing.
Ingredients You’ll Need
To make these irresistible tostones, gather these simple yet essential ingredients:
- Green Plantains: The star of the dish, green plantains are starchy and firm, making them perfect for frying. Do not use ripe plantains! That’s a whole other recipe–called maduros or ‘fried plantain’!
- Oil for Frying: Choose extra virgin olive oil (my preference) or any neutral oil to achieve the perfect golden crisp.
- White Onion and Garlic: These bring a pungent, aromatic base to the onion lime pickle.
- Hot Pepper: Adds a touch of heat, which you can adjust to your taste. Omit if it is not your thing!
- Lime Juice: Brightens the pickle with a zesty kick.
- Salt and Black Pepper: Essential for seasoning and balancing the flavors.
What’s the difference between green plantains and green bananas?
Green plantains and green bananas are often confused due to their similar appearance, but they have distinct differences in taste, texture, and use. Green plantains are starchy, with a thick skin that is difficult to peel when unripe. They are commonly used in savory dishes, particularly in Caribbean and Latin American cuisine, where they are fried, boiled, or mashed. The texture is firm and the flavor mild but starchy, often likened to potatoes.
In contrast, green bananas are a variety of bananas harvested before they ripen. While they share a similar starchy quality, they tend to be a bit softer when cooked and have a more subtle, slightly sweet flavor. Green bananas are used in a variety of dishes, but they are generally boiled or steamed and are often served as a side dish. Both fruits play key roles in different culinary traditions but are suited to varying types of preparation and flavor profiles.
How to Pick the Perfect Green Plantains for Tostones
When choosing green plantains for tostones, you’ll want to pick ones that are firm and a deep, consistent, vibrant green. Skip any with yellowing or soft spots, as these can mean the plantain is starting to ripen, and ripe plantains won’t give you that crispy, savory tostone texture we all love. Look for a tight skin—if it looks wrinkled or loose, the plantain might be drying out or older. Firm, fresh plantains are the key to perfect tostones that hold up beautifully during the frying process and turn out crisp on the outside and tender in the middle.
To dip or not to dip in cold water before the second frying?
When making tostones, dipping the first fried plantain slices in cold water is a common practice, but it isn’t universally necessary. I certainly don’t find it necessary! Some cooks prefer this step because it helps to cool down the plantains and prevent them from becoming too soft during the second fry, which can lead to a crisper final texture. This method can also be used to slightly season the plantains with salt water, which some people believe adds an extra crunch and flavor. However, others skip the dip, opting for a simple pressing of the plantains after the first fry, and still achieve great results.
It’s important to note that if you choose to dip the plantains, be cautious with the water temperature—adding too much water too quickly can cause the hot oil to splatter. Additionally, some recipes suggest using a saltwater dip before the second fry to enhance the crispiness, but it’s not a requirement. Whether or not to dip depends on your desired texture and flavor profile–and willingness to take risks (sometimes dangerous) in the kitchen.
Try it my way first and then decide if you are not happy with the results. 🙂
Why You’ll Love This Recipe
Tostones are the ultimate comfort food, offering endless serving possibilities. Not only are they quick and easy to prepare, but they also make for a fun and interactive cooking experience—perfect for getting the family involved (if making large amounts).
Serve them hot with the tangy onion lime pickle as a snack or alongside roasted chicken, pork, or fish for a complete meal. Their crisp, golden texture is a crowd-pleaser at any gathering, whether it’s a casual dinner or a holiday feast.
I also plan to make it this year for my Thanksgiving dinner alongside stewed oxtail, rice and beans, and all the other usual menu items.
Variations
While this recipe stays true to its Caribbean roots, you can customize your tostones to suit your taste:
- Add a drizzle of garlic aioli or a creamy dipping sauce for extra richness.
- Serve with a mayo and ketchup combo. A little hot sauce won’t hurt if you love spicy.
- Serve with my flavor-packed green sauce; see the recipe here.
- Serve alongside guacamole, pico de gallo, salsa, or black bean dip for an added layer of flavor.
Serving Suggestions
Tostones are incredibly versatile. As I mentioned above, enjoy them for breakfast with fried eggs and avocado, alongside saltfish and tomatoes, saltfish with veggies and dumplings, Ackee and saltfish or as part of a classic Caribbean lunch with rice, beans, and roasted meats, including roasted pork, this sazon chicken, or as a standalone appetizer at your next gathering.
Preparing and frying them as a family activity can be just as satisfying as eating them. Lay them out for a casual à la carte serving, where guests can help themselves and customize their toppings. They’re also a fantastic addition to holiday spreads, bringing a little tropical flavor to the table.
Crispy Tostones
Equipment
- Plantain Masher aka plantain press, tostonera
Ingredients
- 2 large green plantains
- 1 cup extra virgin olive oil or other oil for frying
- 1 large white onion
- 1 large clove garlic chopped, or as needed
- hot pepper chopped
- juice of 1 lime
- Himalayan salt
- black pepper
Instructions
- In a small bowl, combine the onion, garlic, hot pepper, and lime juice. Season with salt and black pepper and set aside.
- Cut off the tops and bases of the plantains, then peel and cut into 1 inch pieces.
- Heat oil in a frying pan over high heat. Fry the plantain slices in batches until light brown but not fully cooked, about 2-3 minutes per side. Remove and set aside.
- Flatten each piece gently using a plantain masher or the back of a spoon or a bottle with a flat base. Do not press too hard or else it will fall apart.
- Return the flattened plantains to the hot oil and fry until golden brown and crispy on the outside but still soft on the inside, about 2 – 3 minutes per side. Repeat for the second batch.
- Serve hot with the spicy & tangy onion lime pickle on the side.
Nutrition
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A Trinidadian culinary connoisseur sharing recipes from Trinidad and the Caribbean with a modern twist.