Marianne Martinez
Tostones are a popular side dish in many Caribbean and South American countries. They are traditionally made by deep-frying unripe plantains in oil. However, you can also cook tostones in an air fryer, which is a healthier alternative that uses less oil. This method still yields crispy tostones without the excess oil or calories.
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What You'll Learn
Choosing the right plantain
Tostones are made with green (unripe) plantains, which are a very popular side dish in many Caribbean and South American countries. When choosing the right plantain for tostones, it is important to select green plantains that are firm and have a verdant colour. Avoid plantains with a lot of yellow on the peel as they have already started to ripen and will taste sweeter. The greener the plantain, the better, as they are starchier and more suitable for savoury dishes.
When preparing the plantains, start by cutting off both ends of the plantain. Then, make a vertical cut in the skin from end to end, ensuring you only cut through the thick skin and not into the flesh. You can then peel the skin off each chunk, starting at the slit you made. If the plantains are difficult to peel, you can try cutting them under warm water, which can help loosen the skin.
Once peeled, cut the plantain into chunks or slices about 1-inch thick. You can adjust the size according to your preference, but keep in mind that larger pieces will result in wider tostones after smashing and frying. After cutting, the plantain slices can be tossed in a bowl with a small amount of oil to ensure they are evenly coated. This step will help create a crispy exterior while keeping the interior tender.
It is important to note that the ripeness and freshness of the plantain will affect the ease of peeling and the final taste of the tostones. Super fresh plantains will have skins that can be easily peeled back after cutting, while older plantains may require a few slices around the seams to remove the peel. Choose firm, green plantains for the best tostones, and avoid overly ripe or soft plantains.
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Preparing the plantain
To prepare the plantain, start by cutting off both ends of the fruit. Next, make a vertical cut in the skin from end to end, being careful to only cut through the thick skin and not into the flesh. You can then peel the skin off, starting at the slit you made. At this point, you can either cut the plantain into 1-inch chunks or slices, or you can cut the peel down the back of the plantain and then use your thumbs to remove the peel.
If you are making tostones, the next step is to par-fry the plantain. Place the plantain chunks or slices in your air fryer basket and spray them with olive oil or vegetable oil. Air fry for 3 to 6 minutes per side, or until the plantain offers no resistance when pierced with a knife.
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Frying the plantain
Tostones are made with green (unripe) plantains and are a very popular side dish in many Caribbean and South American countries. The traditional method is to twice-fry the plantains in oil, but this can also be done in an air fryer.
To fry the plantain, start by cutting off both ends of the plantain and cutting a slit down the side. Remove the peel by peeling it side to side rather than lengthwise, then cut the plantain into 1-inch chunks. Place the plantain chunks in a bowl and toss with a tablespoon of oil to ensure each piece is coated. Transfer the plantain to the air fryer basket, ensuring they are not piled on top of each other, and set the temperature to 325°F for 10 minutes.
After the first fry, remove the plantain pieces from the air fryer and smash them to about 1/4-inch thickness using a tostonera (plantain smasher) or the base of a mug. You can then return the plantain to the air fryer for the second fry, this time setting the temperature to 400°F for 4 to 6 minutes, or until golden brown and crisp. If you prefer to fry the plantain in oil, heat vegetable oil to 375°F and fry for 2 to 3 minutes on each side.
It is important to note that the ripeness of the plantain will affect the taste and cooking process. Ripe plantains are sweeter, as the starches are converted to natural sugars, and have yellow or black skins. Unripe plantains are green and will result in a crunchier texture.
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Flattening the plantain
The traditional tool for flattening plantains is a tostonera, a plantain smasher. If you don't have access to a tostonera, you can use alternative tools from your kitchen. These include the base of a mason jar, a mug, a flat-bottomed cup or plate, or even a pan. Simply place the plantain between two pieces of parchment paper or a brown paper bag, and use the tool of your choice to flatten it. You can also place the plantain on a cutting board and apply pressure with your chosen tool.
It is important to aim for a consistent thickness when flattening your plantain. The recommended thickness varies slightly depending on the source, with some suggesting a thickness of 1/4 inch, while others recommend smashing the plantain to about 1/2 inch. Regardless of the exact thickness, ensuring uniformity will help ensure even cooking during the second round of frying.
After flattening, you may wish to soak the plantain in salted water before patting it dry with a paper towel. This step is optional but can enhance the flavour of your tostones. Finally, return the flattened plantain to the air fryer for the second round of frying, which will give them their signature crispy texture.
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Seasoning the tostones
Tostones are made from green plantains, which are the firmer, starchier cousins of bananas. They are a popular side dish in many Caribbean and South American countries. The traditional method of cooking tostones involves deep-frying them in oil, but they can also be cooked in an air fryer.
When it comes to seasoning, salt is the most commonly used ingredient. You can sprinkle the tostones with salt after frying, or you can prepare a bowl of salted water to soak the plantains in before frying them for a second time.
Some recipes suggest making a seasoned water mixture by whisking together water, garlic, kosher salt, and lime juice. The plantains are then dipped into this mixture before the second round of frying. This adds extra flavour to the tostones.
If you prefer, you can also use adobo seasoning in the water mixture instead of salt. This will give the tostones a slightly different taste profile.
Additionally, you can serve tostones with a variety of dips, such as a mayo-ketchup sauce, to enhance the flavour even further.
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Frequently asked questions
Tostones are made with green (unripe) plantains and are a very popular side dish in many Caribbean and South American countries. They are traditionally pan-fried or deep-fried, but can also be cooked in an air fryer.
First, peel and cut the ends off the plantain. Then, cut down one of the seams of the skin lengthwise. Remove the skin and cut the plantain into 1-inch chunks. Soak the chunks in salted water for 20 minutes, then pat them dry. Place the plantain chunks in the air fryer basket, spray with oil, and air fry for 3-6 minutes per side. Remove the plantain pieces from the air fryer and smash them into 1/4-inch thick discs. Return the smashed plantains to the air fryer basket, spray with oil, and air fry for another 3-5 minutes, until golden brown and crisp.
The temperature for cooking tostones in an air fryer can vary depending on the recipe, but it typically ranges from 325°F to 400°F.
To prevent tostones from drying out, it is important to coat the plantains well with oil before placing them in the air fryer. You can also try soaking the plantain chunks in salted water before cooking to help prevent browning and excess drying.
