Fried Green Plantains

In this classic Latin American dish known as tostones, unripe plantains are sliced, smashed and fried twice, until golden.

  • Total Time:
  • Servings: 6

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  • 4 large green plantains (about 10 ounces each)
  • Vegetable oil, for frying
  • Salt

How to make this recipe

  1. Cut off the ends of the plantains. Using a knife, score each plantain lengthwise in 3 places and use your thumb to pry off the peel. Slice the plantains crosswise 1 inch thick.

  2. In a saucepan, heat 2 inches of oil to 350°. Working in batches, fry the plantains just until pale golden, 4 minutes. Using a slotted spoon, transfer the plantains to a paper towel–lined baking sheet. Using a meat pounder, flatten the plantain slices to a 1/2-inch thickness.

  3. Heat the oil to 375°. Working in batches, fry the plantains until crisp and golden, about 4 minutes. Drain on paper towels and sprinkle with salt. Serve right away.

Contributed By Photo © Con Poulos Published November 2012

473596 recipes/fried-green-plantains 2013-12-06T23:27:00+00:00 David Guas frying|cuban|latin-american|side-dishes|6|fast|vegetarian november-2012 recipes,fried-green-plantains 473596

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