Tillie Doyle
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, this method can be unhealthy and messy due to the use of excessive oil. Air frying tostones is a healthier alternative that yields the same crispy texture without the excess oil and calories. This method is also easier to clean up and can produce delicious results with some simple preparation.
Air Fryer Tostones Characteristics and Values Table
| Characteristics | Values |
|---|---|
| Type of Dish | Side dish |
| Cuisine | Caribbean, South American, Dominican |
| Main Ingredient | Green (unripe) plantains |
| Other Ingredients | Oil, salt, water |
| Oil Temperature | 325°F to 400°F |
| Oil Type | Olive oil, vegetable oil, cooking oil |
| Air Fryer Temperature | 350°F to 400°F |
| Cooking Time | 3–10 minutes per side |
| Utensils | Tongs, knife, tostonera (plantain smasher), mason jar or mug, parchment paper |
| Storage | Airtight container or plastic bag in the freezer |
| Serving | With sauces, salsas, or ceviche |
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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. They are similar in appearance to giant bananas but are starchier and meant to be cooked. As plantains ripen, they turn from green to yellow to brown to black, and become progressively sweeter. For tostones, you want to use green plantains, which are incredibly starchy and savoury.
When choosing plantains for tostones, opt for ones that are a verdant green colour and very firm. Avoid plantains with a lot of yellow on the peel, as they have already started to ripen and will taste sweeter. The plantains should be very firm to the touch, and you should avoid any that have bruises or soft spots, as these can affect the taste and texture of your final dish.
The size of the plantain is also important. Choose plantains that are all roughly the same size, as this will ensure even cooking. You will also want to avoid plantains that are too small, as they can be difficult to work with and may not yield enough flesh for your tostones.
Finally, when shopping for plantains, be sure to check the stem. The stem should be bright green or yellow and slightly moist, which indicates that the plantain is fresh. If the stem is brown or dry, it is likely that the plantain is past its prime.
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Preparing the plantain
To prepare the plantain, start by cutting off both ends of the plantain with a paring knife. Then, cut down one of the seams of the skin, lengthwise. For very fresh plantains, you can carefully peel back the skin from where you cut it and use your finger to gently remove the rest of the skin. For less fresh plantains, you may need to make a few slices around the seams to remove the peel. If you are having trouble removing the skin, you can use a case knife to aid in peeling, or try peeling the plantain under warm water.
Next, cut the plantain into 1-inch chunks or slices. It is important that the pieces are not too big, or they may not cook through. Place the plantain pieces in a bowl of salted water for 20 minutes to prevent browning. This step is optional but recommended, as it helps to prevent excess drying while the plantains are frying.
After soaking, remove the plantains from the water and pat them dry with paper towels. Then, place the plantains in a bowl and toss them with cooking oil, ensuring that each piece is well coated.
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Frying the plantain
Firstly, peel the plantain. Cut off both ends of the plantain, then make a vertical cut in the skin from end to end, being careful to only cut through the thick skin and not the flesh. You can then peel the skin off each chunk, starting at the slit you made. The plantain should be a verdant green colour and very firm to the touch.
Next, cut the plantain into 1-inch chunks and soak them in salted water for 20 minutes to prevent browning. Drain and pat the plantain chunks dry with paper towels. Place the plantain in a bowl and toss with a tablespoon of oil to coat. Transfer the plantain to the air fryer basket, ensuring they are not piled on top of each other, with a 1/2-inch space around each chunk. Fry at 350°F for 3-6 minutes, or until the plantain offers no resistance when pierced with a knife.
Remove the plantain from the air fryer and smash to about 1/2-inch thickness using a tostonera (plantain smasher). If you don't have a tostonera, you can use the base of a mason jar or large mug. Soak the smashed plantain in salted water while you smash the rest. Pat the plantain dry with paper towels, then return to the air fryer in batches, spraying the tops with olive oil spray and seasoning with salt. Air fry for 5 minutes, then flip and spray the other side with olive oil, seasoning again with salt. Air fry for another 4-5 minutes, or until golden brown and crisp.
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Flattening the plantain
To flatten the plantain, start by removing the plantain pieces from the air fryer with tongs. Then, use a tostonera, a traditional plantain-flattening tool, to smash the plantain to about 1/4 to 1/2-inch thickness. If you don't have a tostonera, you can use the base of a mason jar, a large mug, or a flat-bottomed cup or plate. Place the soft plantain between two pieces of parchment paper or a brown paper bag before smashing it with your chosen tool.
The flattened plantain should form a flat disc that holds together. This step is crucial in creating the signature crispy texture of tostones. By smashing the plantain, you create a larger surface area that will become golden and crispy during the final frying stage.
After flattening, the plantain pieces should be soaked in salted water while you continue smashing the remaining plantains. This step helps to season the plantain and prevent browning. Finally, remove the plantains from the water and pat them dry with paper towels before returning them to the air fryer for the final crisping stage.
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Storing and reheating the tostones
Storing and reheating tostones is a simple process, but it's important to note that the quality and crispness of the tostones will be diminished, so it is best to only make what you plan to eat the same day.
If you have leftover tostones, you can store them in a closed container in the fridge for up to 24 hours. For longer-term storage, you can freeze tostones for up to six months, but the texture and taste will be affected. To freeze, place the flattened tostone discs in a single layer on a baking sheet and freeze until solid, then transfer them to a freezer storage bag.
To reheat tostones, you can use an air fryer, oven, stovetop, or microwave. If using an air fryer, preheat it to 350°F and air fry the tostones for 2 to 4 minutes, until they are hot and crisp. You can also reheat tostones in a 350°F oven until warmed through. If you're short on time, the stovetop method is a quick way to restore the crispy crust of your leftovers. Heat oil in a pan over medium heat, add the tostones, and cook for 1-2 minutes, flipping carefully, until crispy again. For microwave reheating, separate the tostones with a damp paper towel and heat on high power for 20-second intervals until the desired crispness is achieved.
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Frequently asked questions
The plantains used for tostones should be a bright green color and very firm. Avoid plantains with a lot of yellow on the peel as they are starting to ripen and will taste sweeter.
Cut off both ends of the plantain and make a vertical cut in the skin from end to end. Peel the skin off each chunk and cut the plantain into 1-inch pieces.
Coat the plantain chunks in oil before placing them in the air fryer. You can also soak the plantain chunks in salted water for 20 minutes before patting them dry and placing them in the air fryer.
Set your air fryer to 350-400°F.
Air fry the plantains for 3-6 minutes per side, until tender. Then, smash the plantains into 1/4-inch thick discs and return them to the air fryer. Fry for another 3-5 minutes, until golden brown and crispy.
