Best 20 Tostones Recipes

TOSTONES (FRIED PLANTAINS)

Steps:

• Heat the oil in a heavy skillet over medium heat. Place a few plantain slices in the oil, and cook until lightly golden in color, about three minutes. Drain on paper towels. Repeat with the remaining slices.
• While the plantain slices are still warm, place them one at a time between two sheets of wax paper, and flatten by hand to 1/4 inch thick. Return flattened slices to the skillet, and continue frying until golden brown. Drain on paper towels, and season with salt and garlic powder.

TOSTONES WITH GARLIC MOJO DIPPING SAUCE

Steps:

• For the mojo: Finely mince or use a rasp grater to grate the garlic into a small bowl or the base of a mortar and pestle. Add the salt and pepper and use a fork or the pestle to mash into a paste. Strip the oregano and cilantro leaves off the stems and add them to the bowl, mashing them into the paste. Whisk in the sour orange juice or equal parts lime and orange juice and the olive oil. Taste and add additional salt if desired. Set aside while you prepare the tostones.
• For the tostones: Heat 3 inches of vegetable oil in a medium heavy-bottomed pot or Dutch oven until it reaches 325 degrees F on a deep-fry thermometer.
• While the oil heats, peel the plantains and cut on the bias into 2-inch-thick pieces.
• Fry the plantains in batches until crisp and pale yellow, about 2 minutes. Remove from the oil with a slotted spoon and drain on paper-towel-lined baking sheets. Repeat with the remaining plantains.
• Move the pot the off the heat (do not discard the oil).
• Line a cutting board with parchment paper and gather a flat-bottomed glass and small bowl of water. Place a fried plantain on the parchment paper, dip the bottom of the glass in the water and use it to smash the plantain to about 1/2-inch thick. Repeat with the rest of the plantains.
• Put the oil on the heat again and bring it back up to 325 degrees F. Fry the smashed plantains in batches until golden and crisp, 1 to 2 minutes. Drain on paper towels, season with salt and serve hot with the garlic mojo dipping sauce.

PUERTO RICAN TOSTONES (FRIED PLANTAINS)

Steps:

• Peel the plantain and cut it into 1-inch chunks.
• Heat the oil in a large skillet. Place the plantains in the oil and fry on both sides,; approximately 3 1/2 minutes per side.
• Remove the plantains from the pan and flatten the plantains by placing a plate over the fried plantains and pressing down.
• Dip the plantains in water, then return them to the hot oil and fry 1 minute on each side. Salt to taste and serve immediately.

AIR FRYER TOSTONES

Steps:

• Preheat an air fryer to 400 degrees F (200 degrees C).
• Slice tips off the plantain. Make a vertical cut in the skin from end to end, making sure to cut only through the thick skin and not into the plantain flesh. Cut plantain, still with the peel, into 1-inch chunks. Peel the skin off each chunk starting at the slit you made.
• Place the plantain chunks in your air fryer basket and spray them with olive oil spray. Air fry for 5 minutes. Meanwhile, prepare a bowl of salted water.
• Remove the plantain pieces from the air fryer with tongs. Smash to about 1/2-inch thickness using a tostonera (plantain smasher). Soak the smashed tostones in the bowl of salted water while smashing the rest.
• Remove the tostones from the salted water and pat dry with a paper towel.
• Return tostones to the air fryer in batches, filling the basket with a single layer each time. Spray the tops with olive oil spray and season with salt; air fry for 5 minutes. Flip with tongs and spray the other side with olive oil spray. Season with salt. Air fry until golden brown and crisp, 4 to 5 minutes more.

TOSTONES

Steps:

• In a large bowl, combine the garlic, garlic salt and onion powder. Add plantains; cover with cold water. Soak for 30 minutes. , Drain plantains; place on paper towels and pat dry. In an electric skillet or deep fryer, heat oil to 375°. Add plantains, a few at a time, and cook for 30-60 seconds or until lightly browned. Remove with a slotted spoon; drain on paper towels., Place plantain pieces between two sheets of aluminum foil. With the bottom of a glass, flatten to 1/2-in. thickness. Fry 2-3 minutes longer or until golden brown. , Combine seasoning mix ingredients; sprinkle tostones with seasoning mix.

TWICE-FRIED AND MASHED GREEN PLANTAINS (TOSTONES)

Steps:

• In a heavy pot, add enough oil to fill halfway. Heat until a deep-frying thermometer reads 350 degrees F or the handle of a wooden spoon begins to sizzle immediately when dipped in the oil.
• Add the plantains and fry until bright yellow and slightly golden brown, about 4 minutes. Remove from the oil with a slotted spoon to a sheet of parchment paper. Make sure all pieces are standing tall on the cut side, then place another sheet over the top. Using a small plate, glass or other flat item smash each piece into a 1/4-inch jagged circle.
• Place the plantain discs back in the oil and fry for 4 to 6 more minutes or until the edges are golden brown. Remove to a wire rack and sprinkle with salt.

TOSTONES WITH COLOMBIAN AJI HOT SAUCE

Steps:

• Cut off the ends of the plantains and then carefully cut a slit down the length of the skin without cutting into the plantain itself. Using a wooden spoon, pry up the edges of the peel and pull off the skin. Once the peel is removed cut the plantain crosswise into 4 or 5 pieces, each about 1-inch long.
• Heat the oil in a medium skillet over medium heat until it shimmers, about 3 minutes. Add the plantains and fry them until they turn golden on all sides, about 4 to 5 minutes per side. Use a slotted spoon to transfer them to a paper towel-lined plate to drain.
• Raise heat to high.
• Place plantain pieces between 2 sheets of parchment paper. Flatten the plantains by pressing down on them with a heavy-bottomed pan. Return 1/2 of the flattened plantains to the oil and re-fry until deep golden on both sides, about 1 to 2 minutes. Transfer back to the paper towel-lined plate to drain and repeat with the remaining flattened plantains. Sprinkle with salt and serve immediately.
• Combine the cilantro, scallions, Scotch bonnet, onion, lime juice and water in a small glass bowl or jar with a tight fitting lid. Season with salt, to taste. Stir all the ingredients together. Set the Aji aside for several hours to allow the flavors to blend.;

FRIED GREEN PLANTAINS AND GARLIC SAUCE: TOSTONES WITH MOJO

Steps:

• Peel plantains and cut on a diagonal into 3/4-inch thick slices. In a heavy skillet, heat 3/4 cup oil and fry plantain slices until golden brown. Lift slices onto plate or tray to cool, and press with spatula to flatten. Return to hot oil and fry again until crisp. Drain on paper towels. Season with salt and pepper, and keep warm on a serving plate.
• In small bowl, make mojo by whisking together fresh garlic, sour orange juice, and remaining 1/4 cup oil. Dress each serving of plantains with mojo and serve immediately.

TOSTONES

Steps:

• Heat the oil in a large skillet over medium heat. Add the plantain slices and fry until they soften, 5 to 10 minutes. Remove from the oil and drain on paper towels.
• Use a tostonera (a press) to slightly mash each piece until it is about 1/2 inch thick. If you do not have a tostonera, use a mallet or place the pieces between a folded paper bag and press down with a saucer. Press all of the pieces before going onto the next step.
• Return the pieces to the hot skillet and fry until crispy, about 3 minutes per side. Drain on paper towels and season with garlic powder and salt while still warm.

TOSTONES CON MOJO (FRIED PLANTAINS W/ DIPPING SAUCE)

Steps:

• In a skillet heat 1/2 cup of oil.
• Peel skin off plantain by making a surface cut lengthwise and peeling to the sides (plantains can be tricky to peel).
• Cut the plaintain in diagonal wheels about 1/2 inch thick.
• Make sure oil is sizzling, fry plantains turning once for about 5 minutes (2-1/2 minutes each side).
• Remove plaintains from oil.
• Pat dry plantains, flatten each wheel (use a piece of wax paper folded for thickness) and sprinkle with Adobo or salt.
• Refry plantains until golden and crispy.
• For the"Mojo" combine ketchup and mayonnaise together in a small dish.
• Serve plantains hot.
• Makes a great side dish.

TOSTONES WITH GARLIC SAUCE

Steps:

• Puree 2 garlic cloves in a food processor with 1/4 cup olive oil. Add 1 chopped scallion, 2 teaspoons white vinegar and 1/4 teaspoon each cumin seeds and red pepper flakes; pulse until combined. In batches, cook one 16-ounce package thawed frozen tostones (fried plantains) in vegetable oil until golden and crisp, 2 to 4 minutes per side. Blot with paper towels and season with salt. Serve with the garlic sauce.

BAHAMA BREEZE TOSTONES CON POLLO

Steps:

• Heat vegetable oil in fryer or deep skillet over medium high heat until sizzling when a SMALL drop of water is added.
• Fry frozen tostones in batches of 5 or 6 until crispy and golden. Sprinkle with salt and set aside.
• In separate skillet heat butter over medium heat. Add chicken, cumin and taco seasoning, stirring occasionally until nearly cooked through.
• Add in bell peppers, onions and mushrooms. Cover and cook until soft.
• Stir in cheese until melted.
• To serve, top 6-7 tostones with chicken mixture. Top with a few spoonfulls of fresh salsa and sour cream if desired.

SAUCE FOR TOSTONES

Steps:

• mash up the Garlic really well. i use a pilon or mortar & pestle.
• heat up Olive Oil in a sauce pan and let garlic simmer for a few minutes. Do not let it burn!
• put in the Tomato Sauce and mix in the Tomato Paste to desired thickness. this sauce should not taste alot like tomato, the garlic should take over the taste of it.
• mix in the Lemon Juice.
• Let it cool a bit and eat with tostones as a dip.
• *Variation: For a stronger taste you can let the sauce sit for a few days and then run it through a strainer to get rid of the pieces of garlic,.

PUERTO RICAN PLANTAIN TOSTONES

Steps:

• Peel plantains and slice into 1 inch thick sections.
• Place water, salt and garlic in a large baking pan.
• Soak the plantain slices in the garlic mixture for 20 minutes.
• Pour oil in a pan set at 365 degrees.
• Fry plantains until they are golden brown on all sides.
• Flatten each plantain between sheets of wax paper with a plate or the palm of your hand.
• Dip flattened plantains into garlic mixture and place on a paper towl.
• Place plantains into the oil once again and fry until crispy and golden brown.
• Sprinkle with salt to taste.
• Serve promptly after frying for best taste.

TOSTONES (POTATOES)

Steps:

• Preheat the oven to 350°F.
• Bake the potatoes for at least 45 minutes. Allow them to cool so you can easily peel and cut them into 1/4 inch slices. Heat the oil in a 10-inch cast-iron skillet over medium heat. Brown the slices of potatoes, turning frequently. Meanwhile, prepare the gravy.
• Chile Gravy: Heat the additional 2 tablespoons oil in another skillet and blend in the flour. Cook until the flour is golden to make a roux, then stir in the garlic. Cook for just 1 minute. Add the cumin and oregano. Remove skillet from the heat.
• Combine the chile powder and water in a medium bowl, whisking until well blended. Add the chicken broth. Whisk this chile mixture into the flour roux. Place the skillet back over medium heat, and whisk the sauce to keep it smooth. Add the vinegar and salt and simmer for at least 15 minutes until the gravy thickens.
• To Serve the Tostones: arrange the potatoes in a shallow casserole or in 6 individual bowls and drizzle the gravy over the top. Garnish with the cheese and minced green onions, if desired.

FRIED GREEN PLANTAINS STUFFED WITH SHRIMP, TOSTONES RELLENOS CON CAMARON

Steps:

• 1. First peel the plantains, run the point of a sharp knife down each seam of the each green plantain. Cut the end off and with the sharp knife pry back the skin of the plantain pushing the sharp knife tip under and between the skin and the plantain right along the seam. The skin will come off easly and peel back exposing the plantain. Do each plantain this way. Once all are peeled cut into 2 inch long chunks. Place into a large bowl of cold water until ready to use. If you do not put into water they will turn brown like a potatoe.
• 2. Next in a large skillet heat (half the butter 3 tablespoons and half the olive oil 3 tablespoons). Add the onion, fresh garlic, green pepper, and cilantro, saute in the olive oil/butter until the veggies are limp. Next add the wine, tomato sauce, cocktail sauce, bay leaf, oregano, sazon goya packet, cumin and garlic powder, salt, black pepper and cayanne pepper. Saute all very well about five minutes. Remove from heat and set aside.
• 3. Now in another pot under a very low flame melt the remaining 3 tablespoons butter and 3 tablespoons oil. Add the cleaned and cut up shrimp and over a very low low flame cover and let cook ever so slow. Just until the shrimp start to turn pink. Do not raise the flame. Turn off the shrimp and remove from the burner. Uncover the sofrito sauce pot that you just made and add the shrimp mix well. Cover and over a low flame cook for only two minutes more do not cook longer two minutes. After two minutes remove from heat leave covered until ready to use.
• 4. Next remove the plantains from the water and dry each plantain real well with a cotton or terry cloth clean dish towel. Make sure each piece is well dried free of any water. Heat your oil in a large heavy skillet or cast iron skillet. When oil is shimmering put about 6 pieces of plantains in the hot oil and fry on all sides until light golden on each side. Fry the plantains about three minutes each rolling over and over to be sure they are fried well on both sides. Next remove to a plate lined with paper towels. Now open your Tostone press lay one plantain in the little well and close the press over the plantain. Push down and then open again your plantain will have been shaped and turned into a little cup. Remove from the press and put back into the hot oil fry until nice and crisp about two minutes more. Do each one like this. After frying all of your plantains remove all of your plantains to a large platter sprinkle with some salt and with a large tablespoon fill eah cup with a heaping spoonful of shrimp and sauce. Serve immedietly. They are so delicious you wont be able to stop eating them. Enjoy
• 5. Tip: I sometimes buy 12 large green plantains and and press out the small cups but do not do they second fry. After I make and press out the cups I wrap in strips of parchment paper putting one cup into the other seperated by the parchment paper then I put into a large freezer bag and freeze. When I am making filled plantain cups I just take out fry each cup the second time and fill with my favorite shrimp or other meat filling. I always keep a supply of plantain cups in the freezer for filling on the spur of the moment. They are great appetizers for when company stops by and you are in a bind for making something nice and fast. LOL

TOSTONES RELLENOS

Steps:

• Combine the shrimp, onions, tomatoes, cilantro and parsley in a mixing bowl. Add the lemon juice and hot sauce to taste. Refrigerate overnight to cure the shrimp.
• Heat about an inch of oil in a large skillet. Fry the plantains. Remove the plantains from the oil and press down with a wooden block or spoon to hollow them out so it looks like a small cup. Fry the cups again to firm them up.
• Scoop the tomato mixture into the plantain cups.

TOSTONES

Steps:

• With a sharp small knife cut ends from each plantain and cut a lengthwise slit through skin. Cut plantains crosswise into 1-inch-thick pieces and, beginning at slit, pry skin from pieces. In a 12-inch nonstick skillet heat 1/2 inch oil over moderate heat until just hot enough to sizzle when a plantain piece is added. Fry plantains in batches, without crowding, until tender and just golden, 2 to 3 minutes on each side. With tongs transfer plantains as fried to paper towels to drain.
• Remove skillet from heat and reserve oil. With the bottom of a heavy saucepan or a wide solid metal spatula flatten plantains to 1/4 inch thick (about 3 inches in diameter). Into a bowl of warm salted water dip flattened plantains, 1 at a time, and drain them well on paper towels.
• Heat reserved oil over moderate heat until hot but not smoking and fry flattened plantains in batches, without crowding, until golden, about 3 minutes. With tongs transfer tostones as fried to paper towels to drain and season with salt if desired.
• Serve tostones immediately.

CUBAN FRIED GREEN PLANTAINS ( TOSTONES CUBANOS)

Steps:

• 1. Peel green plantains. To Peel plantains run the tip of a small steak knife down the seams of the plantain from the top all the way to the bottom. Do all the seams this way. There is usually three or four seams to a plantain. After slitting the seams with the knife stick the tip under the seam and start to pry up the peel with your finger work your way under the peel pushing further and further under the peel of the plantain. It will start to give very easly as you work your finger under the peel. Remove the whole piece. Go to the next seam and do the same thing until you have removed all three or four peels. Now cut plantains into 1 inch chunks.
• 2. Heat oil on high in a heavy cast iron skillet or heavy fry pan. When oil is shimmering lower to medium heat and gently with a pair of tongs put the plantain chunks into the hot oil one at a time. Being careful not to splatter yourself. Fry one side then turn over on the other side. They will be should start to turn to light golden shade. Fry about 1 1/2 minutes each side. Remove them to a paper towell lined plate or pan. If you have a tostonera smash each piece one at a time and remove to a plate. If you do not have a tostonera take a brown paper bag lay it on the table open place a plantain on one side then fold over the other half of the bag and with your palm push down on top of the plantain applying pressure so as to smash down th eplantain chunk. Lift up the bag and you should have a round circle about 1/4 inch thick. Do all of the plantains chunks like this. Place back in the hot oil and fry again on both sides until the plantains are golden brown. take out and salt. Serve immediatly. Some people like to sprinkle some water over the plantains after smashing them down. Leaving them soak up the water for 10 minutes and then returning to the fry pan for the second fry. They crisp up real nice. I do not like to do it this way because it causes the hot oil to spatter to much. However you get a much crispier and tender tostone with this method. Salt and Enjoy

SWEET BANANA TOSTONES WITH CARIBBEAN LOBSTER AND HEARTS OF PALM SALAD

Steps:

• In a large pot filled with water, add onion, bay leaf, peppercorns, and salt. Bring to a boil and cook the lobsters, and cook about 8 minutes. Remove the lobsters from the pot and allow them to cool.
• Make the dressing: Put all the ingredients into a blender and puree until smooth. Taste and adjust seasoning with salt and pepper.
• Pour 2 inches of vegetable oil into a deep pot and heat it to 375 degrees F.
• Peel the plantains and slice them into 1/4-inch thick slices on the diagonal. Fry the plantains in batches until they are crispy, about 5 minutes. Drain on paper towels and season them with salt.
• Remove the meat from the tails and slice into 1/4-inch slices. Slice hearts of palm into 1/4-inch disks. In a bowl, combine lobster meat, hearts of palm, and onion; add some of the dressing and toss gently to combine; taste and adjust seasoning. Place several plantain slices on a plate and generously pile on the salad. Garnish with cilantro leaves and lime wedges.