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Fried Plantain Pancakes

This recipe for Fried Plantain Pancakes, also known as tostones, involves frying firm, barely-ripe plantains twice to achieve a crispy texture. The plantains are first fried to soften, then flattened using a tortilla press, and fried again until golden brown.

Couverts4 servings

Total time 45 minutes mins

estimated costs pp 1.50

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Equipment

• 2 plastic 8-inch square / to line the tortilla press
• Tortilla press

Ingredients

• ▢ 1 1/3 large firm barely-ripe plantains with mostly green peel
• ▢ Oil for frying, such as safflower, corn, or canola oil
• ▢ Salt to taste

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Instructions

• Trim both ends off the 1 1/3 large firm barely-ripe plantains with mostly green peel and cut them crosswise into 2-inch-long pieces.
• Peel off the skin from each piece. There should be about 3 pieces per plantain.
• In a small heavy saucepan, pour oil to a depth of about 2 inches and heat until the surface shimmers.
• Fry 2 to 3 pieces of plantain at a time, turning with the aid of two wooden spoons, until golden brown on all sides, about 6 minutes.
• Drain the fried plantains on paper towels.
• Repeat the frying and draining process until all plantain pieces are cooked. Reserve the pan of oil off heat.
• Preheat the oven to 200°F (93°C).
• Place one piece of plastic on the bottom of the tortilla press and stand one fried plantain piece upright in the center of the plastic.
• Flatten the plantain slightly with the palm of your hand.
• Place the second piece of plastic on top of the plantain.
• Close the hinged top and press the handle gradually to flatten the plantain to a circular shape with irregular edges about 5 inches in diameter.
• Pour about 4 tablespoons of oil from the reserved pan of oil into a large nonstick skillet and heat until the oil shimmers.
• Peel the top piece of plastic from the flattened tostone.
• Sprinkle the tostone with salt to taste.
• Flip the tostone onto your palm and carefully remove the second piece of plastic.
• Carefully transfer the tostone to the hot oil and fry, turning with a wide spatula, until brown on both sides.
• Drain the fried tostones on paper towels.
• Keep the tostones warm on a paper-lined baking sheet in the oven.
• Repeat the flattening, salting, and second frying process with the remaining plantain pieces until all are fried.
• Serve the fried plantain pancakes warm.

Notes & Wine Advice

Serving Advice

Serve these crispy fried plantain pancakes warm as a delicious appetizer or side dish. They pair wonderfully with a fresh salsa, guacamole, or a drizzle of garlic aioli for added flavor. These tostones can also complement grilled meats or seafood, making them a versatile addition to any meal. For a complete snack, consider serving with a refreshing tropical fruit salad or a simple green salad to balance the richness of the fried plantains.

Variations

For a different texture and flavor, try steaming the plantains before flattening and frying them, as in the alternative method mentioned. You can also experiment by adding finely chopped herbs like cilantro or parsley to the salt before sprinkling on the tostones for a fresh twist. For a sweeter variation, sprinkle a little cinnamon sugar instead of salt after the second fry. Additionally, serving with various dips such as spicy mayo, black bean dip, or a tangy tamarind sauce can enhance the flavor profile and make the dish more versatile for different occasions.

Wine Advice

Sauvignon Blanc: The crisp acidity and citrus notes of Sauvignon Blanc complement the rich, fried texture of the plantain pancakes, cutting through the oiliness and enhancing the natural sweetness of the plantains.

Cava: Cava’s lively bubbles and bright fruit flavors provide a refreshing contrast to the crispy, savory tostones, making it an excellent pairing for this fried dish.

Pair these fried plantain pancakes with a sparkling water infused with lime or a fresh citrus iced tea to provide a refreshing balance to the richness of the dish.

Estimated ingredient cost: USD 1.50 per serving, excluding optional sides and drinks. Local prices vary.

Missing nutrition values have been estimated per serving; existing values were retained. Assumptions: Nutrition estimates are based on 1 1/3 large firm barely-ripe plantains, typical frying oil absorption, and salt to taste. Serving size is one of four servings. Edible portions exclude peel. No additional sides or dips are included in the calculation. Optional sides and drinks are excluded.

Nutrition values

Calories: 320 kcal | koolhydraten: 45 g | Eiwitten: 2 g | Vet: 15 g | Verzadigd vet: 2 g | Natrium: 150 mg | Suiker: 8 g

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Course; Appetizer / Brunch / Treats

Cuisine; Caribbean / Latin American

Season: All Seasons

Occasions Brunch / Family Dinner / Party / Weekend

Ingredients and Character

Fried Plantain Pancakes, or tostones, are a beloved dish in many Caribbean and Latin American cuisines. The key ingredient is firm, barely-ripe plantains with mostly green peel, which provide the ideal starchiness and slight sweetness needed for this preparation. The plantains are first fried to soften them, then flattened and fried again to achieve a crispy exterior with a tender interior. The use of neutral frying oils such as safflower, corn, or canola oil ensures that the natural flavors of the plantains shine through without being overwhelmed. Salt is added to taste, enhancing the flavor and balancing the natural sweetness of the plantains. This dish is characterized by its crispy texture and savory flavor, making it a versatile accompaniment or snack. The choice of firm, barely-ripe plantains with mostly green peel is crucial because their starch content is higher and sugar content lower compared to ripe plantains. This balance allows the tostones to develop a crispy exterior while maintaining a slightly creamy interior after frying. The plantain's texture changes significantly during cooking; the initial frying softens the dense starch matrix, making it pliable enough to flatten without breaking apart. The neutral oils used for frying have high smoke points, which is important to achieve the golden-brown color without imparting unwanted flavors or burning the plantains. Salt not only enhances flavor but also helps to draw out moisture, contributing to the crispness of the final product. The irregular edges of the flattened plantain pancakes are a result of the natural shape and fibrous texture of the plantains. This rustic appearance is part of the dish's charm and indicates a handmade preparation. The frying process creates a Maillard reaction on the surface, which develops the characteristic golden color and complex flavor notes. The oil depth of about 2 inches ensures even frying and prevents the plantains from sticking to the pan or absorbing excessive oil, which would make them greasy rather than crisp. The plantains' inherent sweetness is subtle at this stage, allowing the savory seasoning to shine. The frying oil's temperature must be carefully controlled; too low and the plantains absorb oil and become soggy, too high and they burn before cooking through. The salt added after flattening and before the second fry enhances the flavor and helps form a light crust. This balance of ingredients and cooking technique results in a dish that is both texturally interesting and flavorful, suitable for various culinary contexts.

Practical Preparation

Preparing tostones requires a few specific steps and tools to achieve the perfect texture. The plantains must be firm and barely ripe, as overly ripe plantains will be too soft and sweet, resulting in a different texture and flavor. Cutting the plantains into uniform 2-inch pieces ensures even cooking. The initial frying softens the plantains, making them pliable for flattening. Using a tortilla press lined with plastic sheets helps to flatten the plantains evenly without sticking, creating a roughly 5-inch diameter pancake with irregular edges. The second frying crisps the flattened plantains, giving them their signature crunch. Keeping the cooked tostones warm in a low oven prevents them from becoming soggy before serving. This methodical approach ensures consistent results and highlights the importance of technique in traditional recipes. The initial trimming and peeling of the plantains require some care, as the skin of barely-ripe plantains is tougher and less pliable than that of ripe ones. Using a sharp knife to cut the ends and score the skin lengthwise can facilitate peeling without damaging the flesh. Cutting the plantains into uniform 2-inch pieces ensures that each piece cooks evenly during frying, preventing some pieces from being undercooked while others become overly browned. When frying the plantains, using two wooden spoons to turn them gently helps maintain their shape and prevents splattering hot oil. It is important to fry only a few pieces at a time to avoid overcrowding the pan, which can lower the oil temperature and result in greasy, unevenly cooked plantains. Draining the fried pieces on paper towels immediately after frying removes excess oil, which is essential for achieving the desired crispness after the second frying. The use of a tortilla press lined with plastic sheets is a practical technique to flatten the plantains evenly without sticking or tearing. Pressing gradually allows control over the thickness and diameter of the tostones, ensuring they cook uniformly during the second fry. Keeping the cooked tostones warm on a paper-lined baking sheet in a low oven prevents moisture buildup and sogginess, which can occur if they are left at room temperature or stacked. This workflow optimizes texture and flavor for serving.

Serving and Variations

Tostones are traditionally served warm as a snack, appetizer, or side dish. They pair well with a variety of accompaniments such as garlic sauce, guacamole, or fresh salsas, which add moisture and complementary flavors. For a more substantial meal, tostones can accompany grilled meats, seafood, or stews, providing a satisfying contrast in texture. Variations include steaming the plantains before flattening and frying for a softer interior or seasoning the tostones with different spices or herbs to suit personal tastes. Sweet versions can be made by sprinkling cinnamon sugar instead of salt. These variations allow the dish to be adapted for different occasions and preferences while maintaining its core identity as a crispy, flavorful fried plantain pancake. Serving tostones warm is essential to enjoy their crisp texture and fresh flavor. They can be presented simply with a sprinkle of salt or accompanied by dipping sauces such as mojo, a garlicky citrus sauce, or a spicy aioli. These accompaniments add moisture and contrast to the crunchy pancakes, enhancing the eating experience. Tostones also work well as a base for toppings like shredded meats, beans, or cheese, transforming them into a more substantial dish. For meal planning, tostones can be prepared in advance up to the first frying stage and then flattened and fried just before serving to maintain optimal texture. Leftover tostones can be reheated in a hot oven or air fryer to restore crispness, although they are best fresh. Incorporating tostones into a balanced meal with protein and vegetables provides a satisfying combination of flavors and textures, making them versatile for lunch or dinner. Variations in seasoning allow customization to suit different palates. Adding spices such as smoked paprika, cumin, or chili powder to the salt before sprinkling can introduce new flavor dimensions. For a sweeter twist, dusting the tostones with cinnamon sugar after frying offers a dessert-like option. These adaptations maintain the core technique while expanding the dish's appeal across different culinary preferences and occasions. Browse our appetizer recipes for more ideas. General kitchen guidance is available from the FDA.