Tostones de Plátano (Puerto Rican Smashed Fried Plantains)
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.
Servings: 6 servings
Calories: 19kcal
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.
Nutrition
Serving: 3each | Calories: 19kcal | Carbohydrates: 5g | Protein: 0.2g | Fat: 0.1g | Polyunsaturated Fat: 0.002g | Sodium: 390mg | Potassium: 75mg | Fiber: 0.3g | Sugar: 3g | Vitamin A: 169IU | Vitamin C: 3mg | Calcium: 3mg | Iron: 0.1mg
