Tostones de Plátano are crispy, twice-fried green plantains that deliver the perfect crunch and are packed with garlicky flavor. Learn how to slice, fry, and smash green plantains for this classic Puerto Rican side dish, featuring a garlicky flavor and irresistible crunch.
Tostones de Plátano are the preferred fried side dish in Puerto Rico and across Latin America. These fried green plantains pair well with almost any dish, from Ceviche to Arroz Blanco and Habichuelas Guisadas. They’re especially great with soups and stews like Caldo Santo and Asopao de Pollo, or served as appetizers with your favorite dipping sauce, such as mojito sauce or mayoketchup.
Tostones can be considered both a side and an appetizer. For traditional sides and appetizers, try Empanadillas, Grouper Bites, and Buffalo Chicken Meatballs (not traditional but quite tasty). Other popular side dishes include Funche, Arroz Amarillo, and Mofongo.
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Why you'll love this recipe
- Quintessential Side Dish: A recipe worth knowing only because it is so prevalent in the Puerto Rican menu and throughout Latin America.
- Extremely Easy to Make: It doesn't take much to create these delicious, crunchy bites, and you won't regret it.
- Crispy Every Time: With just a few simple tricks, you’ll get that perfect golden crunch, never soggy.
- Naturally Gluten-Free & Vegan: No swaps needed. These are crowd-pleasers for all kinds of diets.
- Make-Ahead Friendly: You can prep and fry once, then refry to crisp right before serving. And they freeze well, too.
- Versatile: Serve hot with a squeeze of lime juice, or plate them with sauces to impress any guest.
Ingredient Notes
- Plantains: Green plantains, or plátanos verdes, are best for this application. Unlike sweet plantains, green ones are starchy and perfect for smashing and frying.
- Garlic: Fresh garlic lends these fritters their distinctive flavor, making you ask for more each time.
- Salt: Although often overlooked, salt is used throughout the process to enhance flavor without overpowering the dish.
See my recipe card below for a complete list of the ingredients with measurements.
What more information on Bananas, Plantains and Banana Leaves?
Check out my post “Guineos, Plátanos, and Banana Leaves,” where I break down the stages of ripeness for bananas and plantains, how to use each one, and tips for cooking with banana leaves. You’ll also find 14 recipes to put that knowledge into practice.
Variations and Substitutions
- Other Viandas (Root Vegetables): Pana (Breadfruit) makes a great substitute. Yuca tostones are another option, available frozen or fresh. These two substitutes are commonly found in restaurants and households throughout the island.
- Seasonings: Adobo is an excellent alternative to garlic powder or garlic salt.
- Turn Them Into Cups: Use a cup-style tostonera or grab two stackable cups to shape plantain cups, perfect for filling with ceviche or any other saucy dish. Place one or two fried plantain pieces in the bottom cup, press the top cup down, and shape them into a cup. Cutting the plantains a little longer than one inch gives you enough height without needing to stack multiple pieces.
Top Tip
If you fry foods regularly, consider using a fryer pot or an electric fryer with a thermometer to control the oil temperature better.
How to make Tostones de Plátano
Work in three stages to stay organized. First, fry all the plantain slices and drain them. Then, smash and dip each one in salted water, setting them aside as you go. Finally, fry them in the same order you dipped them to avoid soggy or falling-apart tostones.
- Step 1: Make a bowl of salted water. Cut off both ends of each green plantain to prepare for peeling.
- Step 2: Using your knife, score the skin of the plantain lengthwise without cutting into the flesh. Place these plantains in salted water. Save the peels if you do not have a tostonera.
- Step 3: Make a second salted water bowl and add roughly chopped garlic. This garlic water will be used to flavor the plantains before and after frying.
- Step 4: Cut plantains into 1-inch diagonal slices and soak them in the salted garlic water for 15 to 20 minutes while you heat the oil to 325-350F.
- Step 5: Drain the slices and pat them dry completely with paper towels. Wet plantains can cause splattering in hot oil.
- Step 6: Fry the plantains until tender and golden brown. Do not thoroughly cook the plantains. Place the plantain in tostonera and smash flat.
- Step 7: If you do not have a tostonera, take one half peel, place the fried plantain on it, cover with another peel, and press with the heel of your hand. You can also use a mug or bottle.
- Step 8: Quickly dip tostones into garlic salted water. Set aside for a moment before refrying.
- Step 9: Refry until crispy and golden. Drain again on paper towels. Season immediately after frying with salt or garlic salt so it sticks well.
Expert Tips
- Score plantains along natural ridges to make peeling easier.
- Soak tough-to-peel plantains in warm water for a brief period.
- Use peels as smashing tools if needed.
- Garlic water helps prevent browning and adds flavor.
- Diagonal cuts increase surface area for better crispness.
- Fry in small batches to avoid lowering the oil temperature.
- Dry slices thoroughly before frying to reduce splatter.
- Smash while still warm and pliable.
- Dip smashed plantains quickly in garlic water before the second fry.
- Season immediately after frying.
- Use an immersion thermometer to maintain an oil temperature of 325°F to 350°F.
- For maximum crispness, rest fried plantains on a wire rack instead of paper towels.
Recipe FAQs
Use green (unripe) plantains. They're starchy and ideal for twice-fried plantains.
Yes. Do the first fry and smash them ahead, then refrigerate and refry before serving.
It adds flavor and a touch of moisture, improving texture during the second fry.
Use a mug, a small plate, or the peels of the plantains to smash them.
Yes. Follow the same steps as above. Instead of frying, smashing, and refrying, bake (or air fry), smash, baste with olive oil and garlic, and then rebake. The texture may be a bit more chewy than that of fried tostones. For baking; preheat oven to 400℉ and bake for 15 to 20 minutes first initial bake, smash, and then bake for another 15 minutes. For air fryer: set air fryer to 400℉, fry for 5 minutes for initial fry, smash and then an additional 5 minutes to crisp up. Do dip the plantains in salted garlic water before returning to oven/air fryer.
They might be overcooked during the first fry, or you are pressing too hard. Make sure they are tender before smashing. Remove a plantain and lightly press it with a fork. If it gives easy it is good to smash.
More Frituras and Appetizers
- Puerto Rican Steamed Mussels With Sofrito White Wine Sauce
- Guineos, Platanos, and Banana Leaves: Puerto Rican Staples
- Easy Tortilla Española, Spanish Omelette
- Ceviche de Pescado y Camarones, Grouper and Shrimp Ceviche
I’d love to hear from you! Did you try this recipe? Leave a review and rating below. Let’s connect on Instagram, and don’t forget to join my weekly email list for fresh new recipes.
📖 Recipe
Tostones de Plátano (Puerto Rican Smashed Fried Plantains)
Equipment
- small fryer
- tostonera
Ingredients
- 3 plantains
- 1 clove garlic
- salt to taste
- water
Instructions
- Work in three stages to stay organized. First, fry all the plantain slices and drain them. Then, smash and dip each one in salted water, setting them aside as you go. Finally, refry them in the same order you dipped them to avoid soggy or falling-apart tostones.
- Make a bowl of salted water. Cut off both ends of each green plantain to prepare for peeling.
- Using your knife, score the skin of the plantain lengthwise without cutting into the flesh. Place these plantains in salted water. Save the peels if you do not have a tostonera.
- Make a second salted water bowl and add roughly chopped garlic. This garlic water will be used to flavor the plantains before and after frying.
- Cut plantains into 1-inch diagonal slices and soak them in the salted garlic water for 15 to 20 minutes while you heat the oil to 325-350F.
- Drain the slices and pat them dry completely with paper towels. Wet plantains can cause splattering in hot oil.
- Fry the plantains until tender and golden brown. Do not thoroughly cook the plantains. Place the plantain in tostonera and smash flat.
- If you do not have a tostonera take one half peel, place the fried plantain on it, cover with another peel and press with the heel of your hand. You may use a mug or bottle as well.
- Quickly dip tostones into garlic salted water. Set aside for a moment before refrying.
- Refry until crispy and golden. Drain again on paper towels. Season immediately after frying with salt or garlic salt so it sticks well.
Notes
Expert Tips
- Score plantains along natural ridges to make peeling easier.
- Soak tough-to-peel plantains in warm water for a brief period.
- Use peels as smashing tools if needed.
- Garlic water helps prevent browning and adds flavor.
- Diagonal cuts increase surface area for better crispness.
- Fry in small batches to avoid lowering the oil temperature.
- Dry slices thoroughly before frying to reduce splatter.
- Smash while still warm and pliable.
- Dip smashed plantains quickly in garlic water before the second fry.
- Season immediately after frying.
- Use a thermometer to maintain an oil temperature of 325–350°F.
- For maximum crispness, rest fried plantains on a wire rack instead of paper towels.
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