Deep-Frying Tostones: A Step-By-Step Guide

Tostones, also known as patacones, are a popular snack in Latin America and the Caribbean. They are made by deep frying plantains, which are a type of banana that must be cooked due to their high starch content. The plantains are sliced, fried, smashed, and then fried again until crisp. They are often served with a dip, such as mayonnaise and ketchup, or garlic and lime water.

Choosing the right plantain

Tostones are made from green plantains, which are unripe and high in starch. As plantains ripen, they become sweeter and softer, so it's important to choose green plantains that are very firm. Avoid plantains with any yellow on the peel, as they will be sweeter and not suitable for tostones. The greener the plantain, the better.

When choosing plantains, look for those that are a bright, deep green colour. They should be firm to the touch, with no soft spots. The peel should be tight and smooth, with no wrinkles or bruises.

You will also need enough plantains to serve your desired number of people. As a guide, one plantain will yield approximately 10-12 tostones, depending on the size of the plantain and how thick you slice them.

If you are making tostones for the first time, it may be a good idea to buy a few extra plantains in case you need to practise your peeling and slicing technique.

Peeling and Preparing the Plantains

Before frying, you will need to peel and slice the plantains. This can be a little tricky, so here is a step-by-step guide:

• Cut off both ends of the plantain.
• Use a knife to score the peel by gently slicing down the entire length of the plantain. Be careful not to cut too deeply, as you only want to slice through the skin.
• Do this a few times along the ridges of the plantain.
• Use your fingers or the fleshy part of your thumbs to pry open and remove the tough outer skin. It should come off in large pieces.
• Slice the peeled plantain into pieces about 1 inch (2.5 cm) thick. You can adjust the thickness to your preference, but keep in mind that thicker slices will result in larger tostones after smashing.

Now you are ready to begin frying your plantains!

Frying the plantain

For the first fry, heat up vegetable oil in a large, deep heavy-bottomed pan over medium heat. You want the oil to be about a third of the way up the side of the pan. Fry the peeled and sliced plantains in batches. Add about a third of the plantain slices to the pan and let them cook for 3-4 minutes on each side until golden but still slightly pale. Remove the plantains from the oil and place them on a cookie cooling rack or a plate with a paper towel. Repeat the frying process in batches with the remaining plantain pieces.

Once the plantains have cooled, it's time to smash them. You can use a tostonera, the bottom of a glass, or two plates stacked on top of each other. Do not press too hard, or they may start to break apart, but you do want to flatten them.

For the second fry, return the plantains to the oil. Fry them for about 2 minutes on each side, or until they turn a dark golden colour and become crispy on the edges. Transfer back to a paper towel-lined plate to drain any excess oil. Immediately sprinkle with salt.

Flattening the plantain

Once the plantain is softened, it can be flattened. A tostonera is a traditional tool used for this purpose, and it is commonly found in Latin American homes. However, if you don't have a tostonera, you can use other household items such as the bottom of a glass, a mug, or two plates stacked on top of each other. Place the softened plantain between a piece of parchment paper or a brown paper bag, and then gently flatten it with your chosen tool. Be careful not to press too hard, as the plantain may start to break apart. The flattened plantain should be about 1/4-inch thick.

Another method for flattening the plantain is to place the softened plantain between two sheets of wax paper and gently smash it with a glass, plate, or pan. This will give you a flatter surface to work with and help achieve a more uniform thickness.

It's important to work quickly when flattening plantains, as they will start to oxidize and turn brown when exposed to air for too long.

Dipping the plantain

The plantain slices should be dipped in cold water for a few seconds, and then patted dry with a paper towel before proceeding to the next step. This will help prevent the plantains from becoming too greasy during the frying process.

Some recipes also call for a mixture of salted water, minced garlic, and fresh lime juice, instead of plain water. This mixture adds extra flavour to the plantains and helps to prevent them from oxidizing and turning brown. The lime juice also creates a fluffier interior to the tostones, as the water creates steam during the second fry, expanding and separating the starch granules.

The plantains can be dipped in the water or garlic-lime mixture before the first frying, or in between the two frying stages. This can be done while the oil is heating up for the second fry.

Frying the plantain again

Now that you've fried, flattened, and soaked your plantains, it's time to fry them again! This second fry is what will give your tostones their signature crispiness.

Return the flattened plantains to your deep fryer, making sure that the oil is fully hot this time. You can fry them in batches if they don't all fit in a single layer.

Fry each side for about 2 minutes, or until they turn a dark golden color and the edges become crispy. You can brush or spray a light layer of oil onto the top side of the tostones before placing them in the deep fryer for the second time.

Once they're done, transfer the tostones to a paper towel-lined plate to drain any excess oil.

Seasoning and Serving

Sprinkle the tostones with salt while they're still warm so that the salt sticks to them. You can also sprinkle on some cayenne pepper for an extra kick.

Tostones are typically served with a dipping sauce. A popular option is "mayoketchu," a mixture of mayonnaise and ketchup. You can also serve them with a warmed garlic oil called "ajillo," made by combining two cloves of minced garlic, a pinch of salt, and a quarter cup of warmed olive oil.

Tostones are best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to a week. To reheat, use an air fryer or oven to crisp them up again.

Frequently asked questions