how to make tostones (Cuban-Style Fried Green Plantains)
how to make tostones (Cuban-Style Fried Green Plantains)
how to make tostones are green plantains, sliced, fried once, smashed flat, then fried again until crispy on the outside and soft in the middle. They show up as a side dish with almost any Cuban meal — alongside ropa vieja, vaca frita, or just on their own with a little garlic dipping sauce.
What are tostones?
Tostones are made from green (unripe) plantains, not the sweet yellow ones. Because they’re unripe, plantains are starchy and firm, more like a potato than a banana at this stage — that’s what makes them work for frying and smashing instead of falling apart. They’re twice-fried: once to soften them, then flattened and fried again to crisp them up.
how to make tostones are eaten across Cuba, Puerto Rico, the Dominican Republic, and much of Latin America — it’s not a dish that belongs to just one country, but it’s a regular part of Cuban meals and a natural side for dishes like ropa vieja or vaca frita.
how to make tostones
Serves 4 · Prep 10 minutes · Cook 15 minutes
Ingredients
2 large green plantains
Vegetable oil, for frying (enough for about 1/2 inch in the pan)
Salt, to taste
Instructions
- Peel the plantains. Since they’re unripe, the skin is tough cut off both ends, then slice a shallow line down the length of the peel and pry it off with your fingers.
- Cut the plantains into pieces about 1 inch thick.
- Heat oil in a skillet over medium heat. Fry the plantain pieces for 2-3 minutes per side, until they’re pale golden but not browned. Remove and drain on paper towels.
- While they’re still warm, flatten each piece — use the bottom of a cup, a plate, or a tostonera if you have one — until it’s about half its original thickness.
- Fry the flattened pieces a second time, 1-2 minutes per side, until golden and crispy on the edges.
- Drain on paper towels and salt immediately while hot.
What to Eat with Tostones
Tostones work as a side for almost any Cuban main — ropa vieja, vaca frita, or roast pork are all common pairings. They’re also great on their own with a simple garlic mojo sauce for dipping, or topped with a little shredded meat as an appetizer.
Common Questions
Where do tostones come from?
Plantains are common throughout the Caribbean and Latin America, and how to make tostones are eaten in Cuba, Puerto Rico, the Dominican Republic, and beyond. It’s not a dish unique to one country — different places have their own version, though the basic method is the same everywhere.
Are tostones healthy?
They’re fried, so they’re not a low-fat food, but they’re also not far off from something like fried potatoes — moderate in calories and fine as an occasional side. Baking or air-frying is a lighter option if you want to cut back on the oil.
Are tostones gluten free?
Yes. A basic tostones recipe is just plantains, oil, and salt — no gluten involved.
What to do if my tostones are hard instead of crispy-soft?
That usually means the first fry wasn’t long enough, or the oil wasn’t hot enough. The first fry should soften the plantain all the way through — if it’s still firm in the middle before you flatten it, give it another minute or two.
Can I make tostones ahead of time?
They’re best fresh and hot, right after the second fry. If you need to prep ahead, you can do the first fry and flattening in advance, then do the second fry right before serving.
How do you reheat tostones?
An oven or air fryer works best to bring back the crispiness — a few minutes at 375°F. The microwave will make them soft and a little rubbery instead of crispy.
Can dogs eat tostones?
Plain, unsalted plantain in small amounts is generally fine for dogs, but how to make tostones are fried and salted, which isn’t a good combination for a dog’s diet. If you want to share, plain boiled or steamed plantain is the safer option, not the fried version.
