Tostones [Recipe + Video] Crispy Green Fried Plantains (2024)

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En Español Recipe ↆ Video ↆ

Tostones – also called fritos verdes (fried green plantain) – are, by far our most popular side dish. Make the best, crispiest twice-fried plantains with our easy-to-follow tostones recipe and you'll be able to enjoy this amazing salt-sprinkled golden treat any time of the day!

By Clara Gonzalez - Last reviewed Jul 12, 2023. Published Dec 21, 2001

Tostones [Recipe + Video] Crispy Green Fried Plantains (1)

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Why we ❤️ it

There are many dishes that several Latin American countries share, but few that get our heart pumping like a plateful of crispy, thinly-flattened, salt-sprinkled, freshly-fried Tostones.

They are so popular amongst Dominicans that tostones with Salami frito (fried Dominican salami) are one of the first things the fledging Dominican home cook will learn how to make.

You can read more about its history and name.

What are tostones?

Tostones are slices of twice-fried smashed plantains. The result is very crispy, very flavorful golden brown chips that are our side dish of choice. They are a staple of many Latin American countries and Dominicans' favorite side dish.

Tostones is a vegan dish, so anyone can partake.

Tostones [Recipe + Video] Crispy Green Fried Plantains (2)

Tostones [Recipe + Video] Crispy Green Fried Plantains (3)

Tostones (fried smashed plantains).

Serving suggestions

Tostones are typically served as a side dish, and we love them as an extra with La Bandera Dominicana, our national lunch meal of rice, beans, meat, and salad). They are also served with many dinner meals.

You can also serve them as finger food or snack with a dipping sauce, though this is not typically how we eat them. You can try our Dominican mayo-ketchup sauce, wasakaka sauce, avocado dip, or cream cheese and chicken dip. The recipe below also includes a quick, easy dip.

Top tips

My favorite tip to make crispy tostones is to flatten them as thinly as possible before frying them the second time, this will keep them crispy longer too.
Yes, tostones can be frozen: Do it after frying once and flattened. Separate them with a piece of waxed paper to prevent them from sticking to each other and freeze tightly wrapped in wax paper in an airtight container. To serve them, thaw them and continue frying a second time. Be mindful that the texture and flavor suffer from freezing in my experience. They are always better freshly fried.

About this recipe

There isn't much you need to learn to make these golden, crispy smashed plantain delights, and there isn't any variation of importance amongst cooks and homes. The process is always basically the same: To make tostones unripe plantains are peeled and sliced; the slices are then deep-fried, flattened, and fried again. They are then left to drain on a paper towel, sprinkled with salt, and served piping hot.

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Recipe

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Tostones [Recipe + Video] Flattened Fried Plantains

By: Clara Gonzalez

Tostones (Dominican Twice-Fried Plantains): without a doubt, one of our favorite side dishes. With a very crispy texture, is vastly preferred to French fries.

4.89 from 27 votes

Save for Later Print Recipe

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Course Side Dish

Cuisine Dominican, Latino

Servings 4 servings

Calories 219 kcal

Ingredients

▢ 2 plantain (green, unripe)
▢ ½ cup vegetable oil, with a high smoke point, like peanut, corn or canola oil
▢ 1 tablespoon salt, (or more, to taste)

Dip

▢ 1 tomato, chopped
▢ 4 sprigs parsley
▢ 1 clove garlic
▢ ¼ teaspoons pepper (freshly-cracked, or ground)
▢ 1 tablespoon olive oil

Instructions

1. Peel the plantains

Peel the plantains (see how to), discard the ends of the plantain and cut the flesh into 1 inch [2.5 cm] thick slices.

2. Fry the plantains

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To fry the tostones, heat the oil over medium heat in a small saucepan, and lower the plantain slices into the oil with a slotted spoon. Fry the plantains till light golden (about 5 mins).
Flatten the plantains using a tostonera (Amazon affiliate link) to about¼" [0.5 cm] (I prefer thin tostones as they are crispier and stay so longer).You can also use the bottom of a big jar and press on a cutting table if you don't have a tostonera.
Fry the plantains again until they turn golden yellow on both sides (about 5 minutes).

3. Serving

Sprinkle with salt to taste and serve immediately. Best served freshly fried.

How to make tostones garlic dip (optional)

Make the dip: Pulse all the ingredients (tomato, parsley, garlic, pepper, olive oil) until thoroughly blended but not liquefied.

Cook's Notes

My favorite tip to make crispy tostones is to flatten as thinly as possible, this will keep them crispy longer too.

Nutrition

Calories: 219kcalCarbohydrates: 30gProtein: 1gFat: 12gSaturated Fat: 1gSodium: 1750mgPotassium: 519mgFiber: 2gSugar: 14gVitamin A: 1350IUVitamin C: 22.3mgCalcium: 6mgIron: 0.7mg

Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutrition information.

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History

Did you ever want to know why tostones are called that way? This is where our investigation led us:

Tostones is the plural of tostón, which is what we still call a single one. Tostón was a Spanish coin [1] used during the colonial period, and later in post-colonial Mexico. The name itself [2] comes from teston [3] (or testoni [4] [heads]), another coin used earlier in France and Italy.

The word tostón is used in Spain as slang for money and in the culinary sense to describe other types of fried or toasted foods (like bread [5] tostones).

Which one (the word tostar [to toast], or the coin) gave us the word for the fried plantain? I am not sure. Maybe both? A tostón does, after all, look like a giant ancient coin.

Tostones are not just Dominican; they are served in many countries throughout Latin America and are especially popular in the Spanish Caribbean, possibly due to the large population of descendants of enslaved Africans, with which came the fruit and know-how to cook plantains.

In Puerto Rico and Cuba they are known by tostones too, and are equally popular. In Haiti, they may be fried in large slices known as Fri Bannann or Banann peze [6]. In South America, they're also known as tostones in some parts and patacones [7] (plural of patacón) in others. They are also known as fritos verdes (fried green plantains) in the Dominican Republic.

Tostones vs Fritos maduros

For years we've played on the – feigned – rivalry of those who prefer Fritos maduros (fried sweet plantains), and those who love tostones (the savory brother). In reality, they are usually combined with different dishes, and we love both green and ripe plantains equally. How do you vote?

Tostones [Recipe + Video] Crispy Green Fried Plantains (10)

Fritos maduros vs. Tostones

FAQ

What is tostones in English?

There is no proper name for tostones in English. They are called differently by different authors. Some common translations are "twice-fried plantains", "smashed plantains", etc.

Are tostones sweet?

No, they are not. Tostones are a savory dish.

What is the difference between plantains and tostones?

Plantain is a starchy fruit related to and very similar to a banana. Tostones are plantain slices fried, smashed in a plantain press, and fried again.

What are tostones made of?

Tostones are made from plantains.

References

L. Weckmann, The Medieval History of Mexico. NY: Fordham Univ Press, 1992. P 421
Rae: Testón
Coin Facts: Teston
Diccionario gastronómico de Alicante: Tostón.
Banco de México: Numismática
A taste of Haiti - Bannann peze
Laylitas Recipes - Patacones

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More The Best Dominican Side Dishes

Pan Sobao / Sobado (Breakfast Bread Roll)
Arroz Blanco Recipe (Dominican Rice)
Oven and Air Fryer Tostones
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