Sweet Plantains vs Tostones

5 from 6 votes

Plantains are so versatile in Cuban cuisine and make the best side dish for just about any meal!

Prep Time10

Active Time10

Total Time20

Course: Appetizer, Side Dish

Cuisine: Cuban

Keyword: Plantains, Tostones

Yield: people

Calories: 170kcal

2 large ripe plantains very dark skin (the darker the skin, the sweeter they will be)
1/2 cup neutral oil. Since you will be frying the sliced ripe plantains you should use oil with a high smoke point like vegetable oil, canola oil, or avocado oil
Salt

Peel each plantain, using a sharp knife to cut the tough skin.
Cut each ripe plantain diagonally into 1/2-inch-thick slices.
Set aside.
Place a paper towel on a plate. Set aside.
In a nonstick skillet, heat oil over medium-high heat.
Pan-fry the sliced plantains for 2-3 minutes per side until they’re golden brown and the edges are crispy.
Transfer the fried plantains to the plate to drain.
Season them with salt and serve immediately.

Heat a large skillet with an inch of canola until its hot (375 degrees).
While the oil is heating up, peel the green plantains and then cut them into 1.5-inch coins.
Plantains can be difficult to peel and takes a little practice and patience to master the technique.
Fry the plantains for about 3 minutes or until they are a light golden color and semi-soft.
Remove the plantains and drain on a paper towel.
Keep the oil heated.
When plantains are cool enough to handle, smash them into flat rounds (You can use one of those fancy tostoneras or you can place a round glass over the fried plantains and press down).
Fry the plantains for a second time in the hot oil for about 3 minutes.
They will turn crisp and golden brown.
Remove the Tostones and drain on a paper towel to remove any excess oil.
Add salt to taste.