Equipment
Ingredients
Main
- 2 plantain, unripe
- 120 ml vegetable oil, for frying
- 3 g salt
Nutrition (per serving)
Method
Cut the ends off the plantains. Score the skin lengthwise with a paring knife and peel it away. Slice the flesh into 2.5 cm (1-inch) thick rounds.
Heat the oil in a skillet over medium heat (175°C/350°F). Fry the plantain rounds for 1 minute per side until they soften and turn light golden.
Place the warm plantain slices on a cutting board. Use a tostonera or the bottom of a heavy cup to press each slice down to a thickness of 1.3 cm (1/2-inch).
Return the flattened plantains to the hot oil. Fry for 1 to 2 minutes on each side until the exterior is deep golden and very crispy.
Transfer the tostones to paper towels using a slotted spoon to drain. Sprinkle with salt immediately while still hot and serve.
Chef's Notes
- Always use green plantains; yellow or spotted plantains are too sweet and soft for this preparation.
- If the plantain sticks to the press, lightly coat the bottom of your tool with a drop of oil.
Storage
Refrigerator: PT3D — Store in an airtight container; reheat to restore crispness.
Freezer: 1 month — Best frozen after the first fry and flattening, before the final fry.
Reheating: Reheat in an oven or air fryer at 180°C (350°F) until crispy.
