Two Ways to Make Tostones
Using our kitchen tools, Carolina fries up some tasty tostones the traditional way, and shows us a new a time-saving hack.
By Carolina Ginorio | @caroginorio_pr
Like most people who grew up in the Caribbean (and some other parts of Latin America), I have a special place in my heart for tostones. We ate them at least three times a week—as a side dish, snack, or even a way to scoop up other food like an edible spoon. But here’s the thing, when it came time to leave my house and Puerto Rico to go to college, I quickly realized I had taken tostones for granted. Now the only way I could eat them was if I made them myself, and I had never done that before.
I’ll be honest, frying scared me, and having to double fry the plantain to make tostones seemed like such a hassle, and I could not be bothered. I went months in college without eating them until one day my mom said, “Instead of frying them twice, put the plantain in the microwave and then just smash and fry them once.” That day my life changed.
Knowing the classic way of making them is important for the culture, and I respect those who do it, but I’m sticking to my microwave shortcut unless it’s absolutely necessary. They come out just as tasty and even crispier. Sometimes I’ll even buy like 10 plantains, microwave them, cut them, and smash them, and I save them in a ziplock bag in the freezer. That way, I always have tostones ready to fry and eat in minutes. If you are a purist or prefer to fry them twice, please do—it’ll always be delicious. But, don’t knock it ‘till you try it.
Using Loisa's new kitchen tools, like the skimmer and tostonera, that are designed specifically for cooking classic Latin dishes like tostones, made it fun and even easier to cook this savory treat! The non-slip grip on the tostonera is definitely a game changer! It helps the tostonera stay in one place and speeds up the smashing process. Meanwhile, the skimmer is perfect for scooping the plantains out of the hot frying oil, you don’t have to worry about dropping them and having the oil splash everywhere. These tools look great in my kitchen and I’m very excited to continue cooking with.
How to Make Tostones
Carolina Ginorio
6-10 tostones (depending on how you cut them)
5 minutes
10-15 minutes
Ingredients
2 green plantains
Canola, avocado oil, or vegetable oil for frying
Loisa Sal Marina to taste
Loisa Tostonera
Directions
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In a deep skillet or medium pot, heat 2-3 inches of vegetable oil.
Cut off the tips of the plantain at each end and then make three cuts down the side, just breaking through the peel.
Peel the plantain with your fingers or a knife.
Cut plantains into 1-inch chunks and add to oil. Fry for 5-6 minutes until they turn golden brown, flipping half-way through. Take them out and let them rest on a paper towel.
Using the tostonera, crush the fried plantains into a thin disk.
Fry them again for 2-3 minutes until they are golden brown and crisp, flipping half-way through.
Serve on a plate, add salt or Adobo to taste, and enjoy!
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Cut the ends off of each plantain and make two long cuts down the side, just breaking through the peel.
- Microwave each plantain for around 4 minutes. Every microwave is different so keep an eye on the plantain and make sure they don’t turn too dark and dry.
- Take the plantains out of the microwave (they will be hot), peel them, and cut them into one inch chunks.
Use the tostonera to flatten the plantain.
Fry the plantains for 2-3 minutes until golden and crispy, flipping half-way through.
Serve on a plate, add salt or Adobo to taste, and enjoy!
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How to Make Tostones
Carolina Ginorio
6-10 tostones (depending on how you cut them)
5 minutes
10-15 minutes
Ingredients
2 green plantains
Canola, avocado oil, or vegetable oil for frying
Loisa Sal Marina to taste
Loisa Tostonera
Directions
blank
In a deep skillet or medium pot, heat 2-3 inches of vegetable oil.
Cut off the tips of the plantain at each end and then make three cuts down the side, just breaking through the peel.
Peel the plantain with your fingers or a knife.
Cut plantains into 1-inch chunks and add to oil. Fry for 5-6 minutes until they turn golden brown, flipping half-way through. Take them out and let them rest on a paper towel.
Using the tostonera, crush the fried plantains into a thin disk.
Fry them again for 2-3 minutes until they are golden brown and crisp, flipping half-way through.
Serve on a plate, add salt or Adobo to taste, and enjoy!
blank
Cut the ends off of each plantain and make two long cuts down the side, just breaking through the peel.
- Microwave each plantain for around 4 minutes. Every microwave is different so keep an eye on the plantain and make sure they don’t turn too dark and dry.
- Take the plantains out of the microwave (they will be hot), peel them, and cut them into one inch chunks.
Use the tostonera to flatten the plantain.
Fry the plantains for 2-3 minutes until golden and crispy, flipping half-way through.
Serve on a plate, add salt or Adobo to taste, and enjoy!
