A step-by-step guide to making the BEST tostones in the world (EXCLUSIVE VIDEO)

I don't know anyone who doesn't like tostones, what the Colombians call patacón pisa'o. Anyone with Latin blood running through his or her veins knows what I mean. In Venezuela (where I come from) we eat tostones alone, with garlic, with salsa rosada (as pictured), with coleslaw, and some people serve them with stew meat or chicken and avocado on top. Tostones or patacones are the perfect side dish when on the beach you have fried fish or simply enjoy a fish hervido. I'm not a fried food person, but when it comes to fried plantains, it's worth the sacrifice. Then, we will go back to dieting.


Read more ¿Qué más? EASY tradicional Dominican Mangú, a green plantain mash you'll love (EXCLUSIVE VIDEO)

Green plantain fried tostones

Makes 6 servings
4 green plantains, peeled and cut into 4 or 5 logs
Abundant vegetable oil for frying

1. In a skillet, heat the oil over medium-high heat.
2. Fry the plantain logs, rotating them.
3. When the plantains are golden but not fully cooked, remove from the oil and let cool completely.
4. In a cutting board place one plantain log at a time. With another board press the plantain to form a circle of roughly 1/3 inch thick.
5. Fry the pressed plantains until evenly brown.
6. Remove from heat and drain on paper towels.
7. Season with salt.
8. Serve hot or warm.

For more of my recipes, visit my cooking blog.

Image via Enriqueta Lemoine

How did you like this video? How do you eat your tostones?

Topics: video recipe  fried green plantains  latin recipe  easy recipe


How did you like this video? How do you eat your tostones?

on Mar 17, 2014 at 5:06 PM
I thought they needed to be salted watered after u smash them, but before you fry them the second time...well thats the way I have tried them...the same as you, but this little diference
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on May 8, 2014 at 11:15 PM
I use a slightly different method, with more steps. Your method looks a lot quicker and easier, so I will try your way next time I make tostones.
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