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Learn how to make succulent Tostones with just three ingredients and a few easy steps!!
Tostones are such a treat!
They are very popular at South American and the Caribbean. I grew up eating this thing… They just bring back such good memories!
Basically, tostones are fried plantains, pounded flat and then fried again to create a 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 wanted to crank things up a notch by turning my favorite topping combination for tostones into my new favorite with these Tostones with Spicy Coleslaw and Avocados that I developed a few weeks ago for Avocados from Mexico.
I’m very exited to share with you guys this recipe! I know you’re going to love it.
HEAD OVER TO AVOCADOS FROM MEXICO TO GRAB THE RECIPE FOR TOSTONES WITH SPICY COLESLAW AND AVOCADOS!!
Here is my recipe to make plain tostones!!
- 2 inch large green plantains peeled and cut into 2- slices
- 2 cups vegetable oil for frying or enough so that the disks will be half way submerged in the oil.
- 1/4 teaspoon coarse salt
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 a 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. Just place a plate over the fried plantains and press down.
Let the oil come back to a higher temperature. Fry the rounds in the hot oil for 2 minutes, or deep golden color and a crispy texture on both sides. Remove and drain on paper towels to absorb excess oil. Sprinkle with coarse salt.
Need some topping inspiration? What about…