Tostones
Tostones, alongside rice and beans, are one of the most omnipresent side dishes in Cuban cuisine, present on any everyday table, from street snacks to festive meals. The name comes from the Spanish verb "tostar", to toast or fry, and the double-frying technique spread from the Caribbean across Latin America under different names — patacones in Colombia and Venezuela, chatinos in other regions. The key to the dish lies in choosing the right banana: only green, completely unripe plantains have the starch needed for a texture that's crisp outside and soft inside. A ripe plantain, with sugar already built up, would burn on the second fry instead of browning evenly. Smashing the slices between the two fries isn't just about shape — it thins the piece enough to fry quickly and evenly, without the inside staying raw or the outside burning.
Green, unripe plantains are used
Their starch, not sugar, is what gives the signature crunch — a ripe plantain would caramelize and burn
The slices are fried, smashed, then fried a second time
The first fry cooks the inside through, the second builds the thin, crisp crust
The smashed slices rest briefly before the second fry
The starch firms back up, so the disc doesn't fall apart in the oil
Salted the moment they come out of the oil, while hot
Salt only sticks to a surface still glossy with oil, not one that's cooled
Ingredients 4 servings
- 3 green plantains
- Vegetable oil, for frying (a generous amount)
- Cold salted water, for soaking
- Salt, to taste
- 1 garlic clove, crushed (optional, for the soaking water)
- Lime juice, for serving (optional)
How to make it
- 1PREPARE THE PLANTAINS: cut off the ends of the plantains, score the peel lengthwise and remove it, then cut into 3-4cm thick slices.
- 2FIRST FRY: heat the oil over medium heat, fry the slices 2-3 minutes per side, until lightly golden but still soft inside.
- 3SMASH: remove the slices, let them cool slightly, then flatten each one with the bottom of a glass or a pan, down to about 1cm thick.
- 4SOAK (OPTIONAL): dip the smashed discs briefly in the cold salted garlic water, then drain.
- 5SECOND FRY: fry the discs again in hot oil, 2-3 minutes per side, until golden and crisp.
- 6SALT AND SERVE: drain on paper towels, salt immediately while hot, and serve with lime juice.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
