Tostones – Tender and crispy Puerto Rican twice-fried plantains topped with spicy shrimp and mouth-watering pineapple guacamole are the perfect appetizer. Delicious ingredients come together to create an incredible explosion of flavors. One bite and you’ll be addicted to LIFE!
I am very happy when my meal comes with plantains as a main dish or appetizer. But my weak point is the slightly sweet fried stone, I can’t take my hands off it! If I had a magic wand, I’d turn fried plantains into the healthiest fruit in the universe, but until then, never mind.
Making tostones isn’t difficult, but perhaps the hardest part is peeling them off. But my love of plantains has led me to master the craft. Are you ready to learn how to peel green plantains? Here you go…
Peel and cut psyllium for Tostones
Cut off the ends of the plantains and start discarding the tips. Next, hold the plantain firmly and use the tip of your knife to cut the skin along the length of the plantain. So take it easy my friend, you can control it!
Finally, peel the plantains and cut them into thick round slices. It’s easy?
recipe ingredients
- Plantain – Green plantains work best because they hold appetizers and sides like crispy chips together.
- Guacamole – Avocado, pineapple, garlic, jalapenos, onions and spices make for an incredibly flavorful guacamole. Your guests will sing your praises. Fresh pineapple is better, but canned works well in a pinch.
- shrimp – This delicate seafood makes this delicacy the perfect game day appetizer (or complete meal if you prefer).
How to make a tostone
fry the tostones
- Preparation Plantain ・Cut the plantains into 4-5 round pieces.
- beginning fry – Pour vegetable oil into a large pan to a depth of at least 3 inches (or about 5 centimeters). Heat oil over medium heat until it reaches 375°F/190°C. Gently drop the plantain slices into the oil. Do it in batches so you don’t overfill the pan. Fry for a few minutes, about 3-4 minutes per side, until lightly browned.
- drain they – Use a large spoon or similar to remove from oil. Remove plantain slices from pan and flatten.
- make it flat they – Place the tostones on a cutting board or flat surface and press firmly with the back of a heavy plate, bottle, or pan until they flatten to a thickness of about 1/4 inch. Then repeat with the remaining slices.
- number two fry – Fry flattened pieces in oil at 190°C, turning occasionally for 2-3 minutes or until golden brown. Then transfer to paper towels with a slotted spoon to drain and season with garlic, salt and pepper.
pineapple guacamole
- Preparation avocado – Scoop the avocado into a bowl and mash with a fork to give it a smooth texture.
- addition pineapple – Drain excess juice from diced pineapple and set aside for another use.
- finish touch – Add lime juice, jalapeño, cumin, onion, garlic, coriander leaves and salt and mix lightly.
shrimp
- season shrimp – Drizzle the shrimp liberally with creole spices or your favorite seasoning.
- Sauté – Heat 2 tablespoons of oil in a heavy-bottom Dutch oven or skillet over medium heat. Sauté for about 5 minutes or until cooked through, and set shrimp aside.
recipe variations
- Plantains are a dream come true for me, but you can do the same tostone process with yams, malanga, taro, and more.
- on this exquisite Chimichurri, melted cheese, shredded chicken, or whatever you want to put on your crackers.
tips and tricks
- If you don’t have a digital kitchen thermometer, you can test the heat by carefully putting a little psyllium into the oil.
- The perfect way to flatten the plantain is Tostonella (designed specifically for flattening tostones), but a meat mallet, heavy plate, bottle, or the bottom of a pan will work.
- Cook the tostones in batches to avoid overfilling the pan.
- If it takes a while before frying, soak the banana slices in water with a little lime juice to keep them from browning.
How to eat and store
These guys are hottest out of the skillet the same day you make them. If you have leftovers, store them in an airtight container for up to 1 week. 3 days. They tend to be dry, but can be toasted in a 190°C oven for about 10 minutes to make them crispy.
FAQ
The plantains are starchy, and the tostones are cut quite thickly, so they can be crushed to make them larger. The first time you fry it, it will be soft enough to be crushed, and the second time it will be crispy.
Plantain is a healthy, starchy fruit that is a staple food in many parts of the world, especially in Africa, the Caribbean and Latin America. Some people use it as a vegetable. Moi Included, I have over 30 plantain recipe to prove it.
Ouch, that happens when they aren’t cooked all the way through.
What to eat with Tostone
These guys are a great alternative to tostadas (corn allergy?). chicken tostadaAny guacamole, regular Guacamole Also tropical guacamolealways a crowd pleaser.
More delicious appetizer recipes to try
- southern fried squash
- chili cheese fries
- fried chicken wings
- crab rangoon
- plantain chips
Conclusion
Super easy tostones is a treat in itself, but top it with guacamole and shrimp and you’ll be in heaven. Let us know in the comments.😍
see how to make
This blog post was originally published in October 2013 and has been updated with additional tips, new photos and videos.
Tostones (twice fried plantains)
Preparation: twenty five minutes
cooking: 15 minutes
total: 40 minutes
Puerto Rican
instructions
Tostone
-
Cut the plantains into 4-5 thick slices.
-
Pour vegetable oil into a large pan to a depth of at least 3 inches (or about 5 cm). Heat over medium heat until oil reaches 375°F/190°C.
-
Gently drop the plantain slices into the oil. Do it in batches so you don’t overfill the pan.
-
Fry for a few minutes (3-4 minutes per side) until lightly browned.
-
Using a large slotted spoon or similar, remove the psyllium from the oil and flatten it.
-
Place tostons on a cutting board or flat surface and press firmly with the back of a heavy plate, bottle, or pan until flattened to about 1/4-inch thickness. Repeat with remaining slices.
-
Fry in 190°C oil for 2-3 minutes, turning occasionally, until golden brown. Then transfer to paper towels with a slotted spoon to drain and season with garlic salt and pepper.
pineapple guacamole
-
Scoop the avocado into a bowl. Mash with a fork until smooth and thick.
-
Drain the crushed pineapple and add it to the avocado.
-
Add lime juice, jalapeño, cumin, onion, garlic, coriander leaves and salt and mix lightly.
shrimp
-
Drizzle the shrimp liberally with creole spices or your favorite seasoning. Heat about 2 tablespoons of oil in a heavy-bottomed Dutch oven or skillet over medium heat.
-
Sauté for about 5 minutes and set aside.
-
Top with a spoonful of pineapple guacamole and shrimp and serve.
Tips and notes:
- If you don’t have a digital kitchen thermometer, you can test the heat by carefully putting a little psyllium into the oil.
- The perfect way to flatten the plantain is Tostonella (designed specifically for flattening tostones), but a meat mallet, heavy plate, bottle, or the bottom of a pan will work.
- Cook the tostones in batches to avoid overfilling the pan.
- If it takes a while before frying, soak the banana slices in water with a little lime juice to keep them from browning.
- Keep in mind that nutritional information is approximate and can vary greatly depending on products used in recipes.
Nutrition Facts Table:
Serving: 3Tostones| | calorie: 557kcal (28%)| | carbohydrates: 90g (30%)| | protein: 6g (12%)| | obesity: twenty fiveg (38%)| | saturated fat: 3g (19%)| | sodium: 18mg (1%)| | potassium: 1592mg (45%)| | fiber: 16g (67%)| | sugar: 48g (53%)| | Vitamin A: 1885IU (38%)| | Vitamin C: 189.1mg (229%)| | calcium: 59mg (6%)| | iron: 2.4mg (13%)
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