I am much happier whenever my meal comes with plantains as the main dish or appetizer. But my weakness is slightly sweet fried tostones – I just can’t keep my hands off them! If I had a magic wand, I’d turn fried plantains into the healthiest fruit in the universe, but until then, um, never mind. Making tostones is not complicated, but the most challenging part is probably peeling them. However, my love affair with plantains has led me to master that technique. Are you ready to learn how to peel a green plantain like a pro? Here we go… Finally, remove the plantain from the peel and cut it into thick round shapes. Easy, right?
Recipe Ingredients
How to Make Tostones
Fry the Tostones
Prep Plantains – Cut the plantains into about 4-5 thick round shapes.First Fry – In a large saucepan, pour in vegetable oil until it is at least 3 inches (or about 5 centimeters) deep. Heat on medium until the oil is 375℉/190℃. Gently drop the plantain slices into the oil. Do it in batches, so you don’t overcrowd the pan. Fry for a few minutes until lightly browned, about 3-4 minutes on each side.Drain Them – Use a large spoon or something similar to take them out of the oil. Remove the plantain slices from the pan and flatten them.Flatten Them – Place tostones on a chopping board or flat surface, and press down on it firmly with the back of a heavy plate, bottle, or skillet until flattened to about ¼-inch thick. Then repeat with the remaining slices.Second Fry – Refry the flattened pieces in the 375℉/190℃ oil, turning them occasionally for 2-3 minutes or until golden. Then transfer them with a slotted spoon to paper towels to drain, and season them with garlic, salt, and pepper.
Pineapple Guacamole
Prep Avocado – Scoop avocado into a bowl and mash with a fork until you have a smooth and chunky texture.Add Pineapple – Drain the excess juice from the diced pineapple and reserve it for another use. Add the pineapple to the avocado.Finishing Touches – Add lime juice, jalapeño, cumin, onion, garlic, cilantro leaves, and salt and mix gently.
The Shrimp
Season Shrimp – Generously season the shrimp with Creole spice or your favorite seasoning.Saute – Heat two tablespoons of oil over medium heat in a heavy-bottomed Dutch oven or skillet. Sauté for about 5 minutes or until cooked through, then set the shrimp aside.
Recipe Variations
Tips and Tricks
Serving and Storage Instructions
These guys are best hot out of the frying pan the same day you make them. You can serve them plain or mound them up with your favorite toppings. If you have leftovers, keep them in a sealed container for a max of three days. They do tend to get dry, but you can toast them in a 375℉/190℃ oven for about 10 minutes to crisp them up.
What to Serve With Tostones
These guys are an excellent substitute for tostadas (corn allergy?) in chicken tostadas. Any guac, regular guacamole or tropical guacamole, is always a crowd-pleaser.
More Tasty Appetizer Recipes to Try
Conclusion
Super easy tostones are a treat in themselves but top them with guac and shrimp, and you’ll be in heaven. What is your favorite topping for tostones? Please let me know in the comments.😍
Watch How to Make It
[adthrive-in-post-video-player video-id=”GEu26dis” upload-date=”Mon Aug 06 2018 20:37:44 GMT+0000 (Coordinated Universal Time)” name=”Tostones” description=”Tostones – Puerto Rican twice-fried plantains with a crispy exterior and soft interior paired with seasoned shrimps and pineapple guacamole.Powerful flavors come together to create an explosion of flavor in your mouth. One bite, and you are hooked for LIFE!”] This blog post was originally published in October 2013 and has been updated with additional tips, new photos, and a video.