Tostones: Fried Green Plantains
In Venezuela and much of Latin America, when we talk about tostones, we’re referring to fried green plantains.
The process of making tostones is quite unique. First, the plantains are cut into pieces roughly an inch thick (2.5cm). These pieces are then fried whole in plenty of cooking oil until they’re cooked through. Once removed from the oil, they’re flattened by being mashed; I still do it the way my grandmother did, using a river stone I found for this purpose, but you can also flatten them with a kitchen hammer until they’re about 1 centimeter thick (approximately 1/3 of an inch thick).
Next, they’re coated with a paste made from garlic and salt before being fried again. And voilà, they’re ready, crispy and super delicious!
Now you might be wondering, how, with what, or when do we eat tostones? Tostones can be enjoyed on their own or as accompaniments to various meats. One of the most famous variations of this recipe is beach tostones; instead of cutting the plantains into small pieces, half plantains are used. After the entire process, they’re served covered with cabbage salad and seafood, fried shrimp being a popular choice. This Caribbean delight is highly appreciated and a highly popular dish served in beachside restaurants.
Enjoy this traditional Venezuelan tostones recipe below!
Tostones (Fried Green Plantains)
Ingredients
- 800 g green plantains (4 plantains)
- 8 garlic cloves
- salt to taste
- 470 ml cooking oil for frying
Instructions
- Start by selecting 4 green (unripe) plantains for your tostones. They should be firm and have green skins without any yellow or black spots.
- Peel the plantains by cutting off the ends and slicing the skin lengthwise with a knife. Then, carefully peel away the skin.
- Cut the peeled plantains into thick slices, about 1 inch (2 ½ cm) thick.
- Heat a generous amount of cooking oil in a frying pan or skillet over medium-high heat. You want enough oil to cover the plantain slices when frying.
- Once the oil is hot, carefully add the plantain slices to the pan. Fry them until they are golden brown on both sides, about 2-3 minutes per side.
- Remove the fried plantain slices from the oil and place them on a paper towel-lined plate to drain any excess oil.
- Using a tostonera (toston press) or a flat-bottomed object like a glass or jar, flatten each fried plantain slice to about half its original thickness.
- In a mortar and pestle, crush 8 cloves of garlic with a pinch of salt to make a garlic paste.
- Spread a small amount of the garlic paste on each flattened plantain slice.
- Heat the oil again in the frying pan over medium-high heat. Once hot, return the flattened plantain slices to the pan and fry them again until they are crispy and golden brown, about 1-2 minutes per side.
- Remove the tostones from the pan and place them on a paper towel-lined plate to drain any excess oil.
- Serve the tostones hot as a delicious side dish or snack. Enjoy them on their own or with your favorite dipping sauce!
Notes
Related: Macarronada: Venezuelan Macaroni Casserole
Related: Quesillo: Venezuelan Flan
Related: Venezuelan Arepas
Related: 23 Foods to Try out in Venezuela
Related: Top Venezuelan Christmas Foods
Related: 15 Most Popular Venezuelan Desserts
