Tostones are crispy and golden, slightly sweet and savory. Made from the versatile plantain, a starchy member of the banana family grown in the tropics, tostones are green plantains fried to crisp perfection and enjoyed as a side dish or snack. When the plantain is green and under ripe you can make them into crunchy mariquitas (plantain chips), mofongo (plantain hash), or salty tostones. Very ripe plantains yield a sweet delicacy called platanos maduros that caramelize in the hot frying pan and melt in your mouth.
Tostones are at the top of my list of the Cuban food pyramid for their simplicity and tropical deliciousness. I was craving the flavors of Cuban comfort food and went to 5 bodegas before I could find any green plantains. I felt like NYC was playing a cruel joke on me, but alas persistence prevailed and I am one happy Cuban in the city.
Tostones are meant to be thin and crispy enjoyed with a touch of lime juice. Ordering tostones at a restaurant is risky- there is nothing worse than anticipating the glorious crunch of a crispy green plantain only to encounter a thick and soggy toston. Fry your plantains once, smash them, and now fry them again. Always remember: only crispy tostones can fulfill dreams and make wishes come true.
- 2 green plantains
- Vegetable oil
- Sea salt
Choose firm large green plantains. Cut a slit down the side of the peel and cut off the top and bottom of the plantain. Cut the plantain into 1 inch segments. When they are green the outer peel is difficult to remove. My abuela taught me to heat the cut plantain pieces in a microwave for around 15 seconds to soften the tough peel. When you peel them you will instantly feel the starchiness on your fingers.
Heat vegetable oil in a frying pan. The oil should be deep enough to cover the plantains. I try to use more shallow oil to make the dish seem less fattening- you know mental illusions and all. Since I used less oil I had to rotate them around to get crispy on all sides. Fry the plantains in batches if you are making a lot. Turn the plantains in the hot oil to get evenly golden. Transfer the plantains to sheets of paper towel to drain.
Now for this next step some people use a tostonera which I find absolutely ridiculous (but you know you do you- if you like it- go for it). Why on earth waste money on yet another expensive kitchen contraption!? My abuela taught me to mash down the plantain with the bottom of a regular old can of food. The bottom makes for a great and flat circular shape. Ironically I actually had no canned food so I used the bottom of a cafetera (percolator) which is very Cuban in and of itself.
Now re-fry the smashed plantains in the hot oil until golden and crispy. Drain the crispy tostones on sheets of paper towel and garnish with sea salt. I like to sprinkle the paper towels with salt as well to get the flavor on all sides. Squeeze fresh lime on top of your Cuban tostones right before enjoying!