Tasty Tostones: Air Fryer Method

Tostones, also known as patacones in some Latin American countries, are a popular side dish in many Caribbean and South American countries. They are made with green (unripe) plantains that are fried until soft, mashed, and then fried again. The traditional method is to deep-fry the plantains in oil, but they can also be made in an air fryer, which is a healthier alternative as it uses less oil.

Choosing the right plantain

• Colour: Choose plantains that are a verdant green colour. Avoid plantains with a lot of yellow on the peel, as they have already started to ripen and will taste sweeter. Green plantains are firmer and have a higher starch content, making them ideal for tostones.
• Firmness: The plantains should be very firm to the touch. Riper plantains tend to be softer, so a firm plantain ensures it is unripe and suitable for tostones.
• Size: Select plantains that are uniform in size, as this will help ensure even cooking.
• Freshness: Look for fresh plantains, as they will be easier to peel and less likely to break apart during the smashing step. Avoid refrigerated plantains, as they can dry out and become brittle.

When preparing the plantains, start by cutting off both ends. Then, use a knife to carefully score the peel lengthwise down the "back" of the plantain. This will help make it easier to remove the fibrous peel. You can then use your thumbs to push the peel away from the plantain.

Peeling and cutting the plantain

Peeling and cutting a plantain can be a little tricky, especially if it's green and unripe. Here's a step-by-step guide:

• Start by bringing the plantain to room temperature, especially if it has been stored in the refrigerator. Soaking the fruit in hot water for a few minutes can help with this.
• Place the plantain on a cutting board and use a sharp knife to cut off both ends. This step is important as it will make it easier to peel the plantain.
• Make a slit along the length of the plantain, cutting only through the peel and not into the flesh. You can also make a cut in the middle around the circumference to aid in peeling.
• Remove the peel by pulling it side to side, rather than lengthwise. It will come off in sections, and you may need to use your knife to loosen it from the flesh.
• Once the plantain is peeled, cut it into the desired shape. For tostones, you can cut it into rounds or chunks, typically 1-inch thick.
• Soak the plantain pieces in a light brine (a mixture of salt and water) to prevent oxidation and add some seasoning. This step is optional but can help maintain the colour and freshness of the plantain.
• Dry the plantain pieces before cooking, especially if you plan to air fry or fry them.

Remember to exercise caution when handling sharp knives and always cut away from yourself. It's also important to note that green plantains can contain a sticky sap that may cause an allergic reaction for some people, so it's best to minimise contact with your skin during preparation.

Air fryer temperature and duration

Some recipes suggest preheating your air fryer to 350°F for the first fry and then increasing the temperature to 400°F for the second fry. For the first fry, you should cook the plantain slices for 3 to 6 minutes per side, and for the second fry, 3 minutes on the first side and 4 minutes on the other side.

Other recipes suggest preheating your air fryer to 400°F and cooking the plantain slices for 5 minutes for the first fry. For the second fry, you should cook them for 5 minutes, flip them, and then cook for an additional 4 to 5 minutes.

If you are using frozen tostones, you should cook them at 400°F for 8 minutes.

Flattening the plantain

Firstly, choose the right plantain. For tostones, green (unripe) plantains are typically used as they are starchy and firm, similar to potatoes. Ripe plantains tend to be sweeter and softer, making them better suited for other recipes like platanos maduros.

Now, let's get into the flattening process. The traditional tool for flattening plantains is a tostonera, which is commonly found in Latin American households. If you don't have access to a tostonera, there are several alternatives you can use:

• Place the soft plantain between a piece of parchment paper or a brown paper bag, and flatten it with a coffee mug or a mason jar. This method is simple and effective, providing similar results to a tostonera.
• Use a flat-bottomed surface, such as a jar or glass, to press the plantain into a flat disc. This method is suggested by several sources and is a good option if you don't have a tostonera or similar tool.
• Place a small plate on top of the plantain slice and press down. This method may be a bit more challenging, but it can still get the job done.

When flattening the plantain, aim for a thickness of around 1/4 to 1/2 inch. This will ensure that your tostones have a nice, even shape.

It's important to note that you should only flatten the plantain after it has been fried for the first time. The plantain needs to be soft enough to smash, so make sure it's cooked through before attempting to flatten it.

Additionally, some recipes suggest dipping the flattened plantain in salted water, garlic-lime water, or a similar mixture after smashing it. This step is said to add flavour and create a fluffier interior. However, others argue that it is unnecessary and may affect the crispness of the tostones.

In conclusion, flattening the plantain is a key step in making tostones, and there are several tools and methods you can use to achieve the desired result. Remember to use green plantains and only flatten them after the first frying stage. Happy cooking!

Dipping the plantain

Firstly, prepare a bowl of seasoned water or salted water. You can add garlic, lime juice, and salt to the water, or use garlic powder as a substitute. You could also add vinegar to the water, which will help to prevent the plantains from oxidising and turning grey.

Next, dip the fried plantains into the seasoned water and let them soak for a short time, around 10 to 60 seconds. It is important not to soak them for too long, as they can become waterlogged, which will cause the oil to bubble furiously and the plantains to break apart during the second fry. After soaking, remove the plantains from the water and ensure they are thoroughly dried before proceeding to the next step.

Finally, the plantains are ready to be fried for the second time. This step will give them a dark golden colour and a crispy texture.

Frequently asked questions