The Spanish term for Double Fried Green Plantains is Tostones. Tostones are prepared with green plantains and fried twice. Why do we fry the plantains twice? The first fry is to cook the green plantains and the second fry is to create a crispy texture on the outside. This is why we call them tostones – which means to toast.
A salted-garlic water mixture is prepared to soak the green plantain slices for a few minutes prior to frying. This will provide a garlicky, salty flavor to the fried plantains. In Puerto Rico, our meals are usually served with double fried plantains (Tostones) similar to bread being served with a meal in the mainland. Furthermore, the Double Fried Green Plantains (Tostones) can also be served as an appetizer with your favorite dipping sauce.
A Little History!
The plantains originated in Southeast Asia, traveling West until it arrived in Puerto Rico around 1516 from the Canary Islands. It is also grown in India, Africa, Middle East, Europe and Tropical America. The plantains are considered a staple in our diet.
A Description of the Green Plantain!
The green plantains are a member of the banana family. However, they are longer, thicker and much starchier than the familiar banana. The green plantain is prepared and eaten at various stages in its ripeness. The green plantain is very firm and is usually boiled or fried and consumed much like a vegetable. Furthermore, it is also grated and incorporated as an ingredient in various recipes. The green plantain, above all, is usually cooked before it is consumed regardless of its stages of ripeness.
You will need 2 green plantains for this recipe.
We are Ready to Cut and Peel the Green Plantain!
Cut off both ends of the Green Plantain.
Make three separate slits lengthwise from top to bottom barely touching the flesh.
Peel the green plantain with your hands. Remove any remnants of the skin with a knife.
Cut the green plantains into 1-inch to 1½-inch thick round slices.
Let’s Prepare the Garlic-Salt Water Mixture!
Pour water into a bowl. Add garlic powder and salt, according to your taste. Stir until well blended. Soak the green plantain slices for 5 to 10 minutes.
Note: The soaking time depends on how much you want the plantains to absorb the seasoning.
We are Ready for the First Frying!
In a skillet, heat oil to 365°F. Fry the plantain slices until they turn a golden color on one side.
Turn the plantain slices to the other side and continue frying until they become fork tender and turn a golden color.
Remove from skillet when they become fork tender and golden on both sides. Place in a bowl or plate lined with paper towel to absorb the excess oil.
Time to Flatten the Fried Plantains Slices!
The wooden press known as “tostonera“ is an essential kitchen tool to prepare tostones. The tostonera is normally used for flattening cooked slices of green plantain and other starchy fruits. If you do not own a tostonera, just place the cooked plantain slices between a folded parchment paper or wax paper and flatten with a plate. It is much easer to flatten the plantain slices when they are still warm.
Place a fried plantain slice on the bottom section of the Tostonera.
Close the lid of the tostonera and gently press down on the fried plantain to flatten.
Lift the lid and your fried plantain should be flattened. Remove flattened plantain from tostonera.
Repeat this process until all the fried plantain slices are flattened.
Arrange them on a plate. You can also dip the flattened plantains into the salted-garlic water mixture before the second frying. This is a personal preference. However, if you do, make sure you shake any excess water before placing them into skillet.
We are Ready for the Second Frying!
Reheat oil to 365°F. Place the flattened plantains into skillet and fry until crispy on one side.
Turn the tostones to the other side to crisp.
Remove from skillet when a crispy texture is formed. Place the “tostones” on a plate lined with paper towels to absorb the excess oil. You can spinkle salt on the tostones if you so desire.
Serve warm with your favorite dipping sauce.
Dipping Sauce Mixture: Mix ½ cup of mayonnaise with ¼ cup of ketchup or to taste.
Click on the button below to watch my YouTube video on How to Make Double Fried Green Plantains!
Recipe and Nutritional Facts
Nutritional information is provided as a courtesy and is approximate only. Please refer to our Nutritional Facts Disclaimer for more information.Print
These garlicky, salty flavored plantains coupled with a crunchy texture are usually served with a meal or as a snack.
- 2 green plantains, peeled and cut into 1-inch thick round slices
- 2 cups water
- 1 tablespoon garlic powder
- 1½ teaspoons salt (low sodium)
- 1 cup canola oil
- Mix water, garlic powder and salt in a large bowl.
- Soak plantain slices in salted-garlic water mixture for 5 to 10 minutes.
- Fry (365°F) plantain slices until they become fork tender and turn a golden color.
- Place the fried plantain slices on a plate or bowl lined with paper towel to absorb the excess oil.
- Flatten each fried plantain slices with a tostonera.
- Fry (365°F) the flattened plantains until a crispy texture is formed on both sides.
- Place on a plate lined with paper towel to absorb the excess oil.
- Serve warm with your meal or as a snack along with a dipping sauce.
If you do not own a tostonera, place cooked plantain slices between a folded wax paper or parchment paper and flatten with a plate.
Dipping sauce: Mix ½ cup of mayonnaise with ¼ cup of ketchup (or to taste).
- Category: Side Dish and Appetizers
- Cuisine: Puerto Rican Cuisine
Keywords: Double Fried Green Plantains (Tostones)