Learn how to make succulent Tostones (fried green plantains) with just three ingredients and a few easy steps!!
If you like plantains as much as I do you will also love this Venezuelan Sweet Plantains recipe.
How to make Tostones Recipe
Tostones are such a treat!
They are very popular in South America and the Caribbean. I grew up eating this thing… They just bring back such good memories!
What are tostones?
Basically, tostones are fried green plantains, pounded flat and then fried again to create delicious plantain slices. They make a great side dish to any meal or even an appetizer if you make them bite size.
You can top them with whatever your heart desires, or you can also eat them without anything, just plain. My favorite topping is coleslaw salad with pink sauce and crumbled white cheese… oh boy oh boy! This combination is so darn.
I’m very excited to share with you guys this recipe! I know you’re going to love it
Here is my recipe to make plain tostones!!
How ripe should plantains be to make tostones?
To make tostones you need green plantains.
How to Make Tostones Step by Step
- Cut the ends of the plantains.
- Use a knife to slice into the skin along the length of the plantain. Don’t slice too deep in, just deep enough to slice the skin.
- Remove the peel in strips. You can use a spoon to separate the skin.
- Cut the plantains into 2-inch-thick slices.
- Fry the plantain slices for approximately 3 to 5 minutes, turning once. They should be lightly softened and browned.
- Place fried plantains over a cutting board and smash them into flat rounds to about half their thickness. You can use a plantain press or the back of a small plate, bowl or glass to smash them. Just place a plate over the fried plantains and press down.
- Fry the rounds again in the hot oil for 2 minutes, or deep golden color and crispy texture on both sides.
- Serve them plain or top them your favorite topping.
Tostones Topping Ideas:
- Coleslaw, pink sauce (mix equal parts of mayo and ketchup) and avocado.
- Instant Pot Venezuelan Shredded Beef and cheddar cheese.
- Ground Beef and guasacaca.
- Pink sauce (mix equal parts of mayo and ketchup) and queso fresco.
- Spicy Pork Carnitas and sliced avocado
Looking for more Venezuelan recipes?
- Venezuelan Mondongo Soup [recipe+video]
- Instant Pot Venezuelan Oxtail Soup [Sopa de Rabo][Video]
- Venezuelan Asado Negro
- Venezuelan Pabellon Bowl [Video]
- Eggless Venezuelan Tequeños
- Venezuelan Flan Quesillo
- more
How to Make Tostones
Ingredients
- 2 large green plantains, peeled and cut into 2- inch slices
- 2 cups vegetable oil for frying, or enough so that the disks will be halfway submerged in the oil. (see notes)
- 1/4 teaspoon coarse salt
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
- Heat the oil to 325º F in a medium skillet or frying pan. Once the oil is hot, fry the plantain slices for approximately 3 to 5 minutes, turning once. They should be lightly softened and browned. Remove the plantains and drain on paper towels.
- Place fried plantains over a cutting board and smash them into flat rounds to about half their thickness. You can use a plantain press or the back of a small plate to smash them. Just place a plate over the fried plantains and press down.
- Let the oil come back to a high temperature. Fry the rounds in the hot oil for 2 minutes, or deep golden color and crispy texture on both sides. Remove and drain on paper towels to absorb excess oil. Sprinkle with coarse salt.
- Serve plain or top them with your favorite toppings.
- Coleslaw, pink sauce (mix equal parts of mayo and ketchup) and avocado.
- Instant Pot Venezuelan Shredded Beef and cheddar cheese.
- Ground Beef and guasacaca.
- Pink sauce (mix equal parts of mayo and ketchup) and queso fresco.
- Spicy Pork Carnitas and sliced avocado
- Venezuelan Mondongo Soup [recipe+video]
- Instant Pot Venezuelan Oxtail Soup [Sopa de Rabo][Video]
- Venezuelan Asado Negro
- Venezuelan Pabellon Bowl [Video]
- Eggless Venezuelan Tequeños
- Venezuelan Flan Quesillo
- more
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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- Ceramic Nonstick Frying Pan
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- Tostonera/Plantain Masher
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- 7-Inch Knife
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- Plastic Cutting Board Set
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Originally posted April 2015, photos replaced in June 2019 and post content edited to add more helpful information, no change to the recipe.
good afternoon oriana,
thank you. a gluten free empanada. yours have flour i shall use gf flour
i had some at arepa last night and yours looks the same. they were totally delish.
i went on line to find a recipe and your pictures looks just like what i had last night.
so i shall try your recipe. i have already signed up for your blog. thank you.
Hello Amma! I am glad you found my blog. Thanks for your interest in my recipe. Please come back and let me know how you like it. ?
Hey I tried searching the avocados from Mexico recipe for the spicy slaw and couldn’t find it :(. I’d love to see your take on it if you have a recipe!
Hello Steve!
Spicy Coleslaw:
2 cups shredded green cabbage
1 1/2 cups shredded red cabbage
1/2 cup shredded carrot
½ cup Greek yogurt
¼ cup mayonnaise
2 tablespoons honey
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
1 teaspoon of dried dill
4 – 6 dashes hot sauce, or to taste
Salt and pepper to taste
In a large bowl, combine the green cabbage, red cabbage, and carrots.
In another bowl, whisk together the yogurt, mayonnaise, honey, mustard, vinegar, dill, and hot sauce. Season with salt and pepper, to taste.
Pour mixture over cabbage and stir using until well combined. Cover and place in the refrigerator until tostones are ready.
Hope you love it!
Hi Oriana, My Sister-in-law is from Panama and she makes wonderful Patacones (sp?) which are very similar but made more into a cup. They are so yummy. I love the simple presentation of your tostones. Thanks for a great recipe and such beautiful photography. It was a pleasure reading your post. -Kim
Hello Kim! I’m so glad you are here ☺. Depending of the country they can be called patacones or tostones, but it’s the same. A few weeks ago I bought the kitchen gadget to make them into cups so I will be trying that soon. I totally agree with you … They are delicious!! Thank you so much for stopping by.