Crispy Tostones: Fried Green Plantains Recipe and Tips

This Dominican Tostones recipe (patacones) is a celebration of crisp, twice-fried green plantains. Golden and crunchy on the outside, tender inside, they’re perfect with a simple cilantro-garlic ajillo and a tangy pink mayo-ketchup sauce. Once you try these, tostones will become a regular snack or side at home.

This method ensures consistently crisp, evenly golden tostones by focusing on two key elements: the correct oil temperature and the right thickness when smashing the plantains.

These tostones remind me of long summer days in the Dominican Republic at my Tía Kika’s house — the humid air, the porch swing, ice-cold raspberry soda in tin cups, and the irresistible crunch of freshly fried plantains dusted with sea salt.

Family gatherings at her home meant vibrant Dominican cooking: rice dishes paired with plantains in every form. The tradition of three generations working together in the kitchen produced unforgettable flavors — tostones among them.

Plantains are a staple across Dominican, Latin American, and Caribbean cuisines. They can be fried as chips, mashed, stewed, roasted, made into sweet maduros when ripe, or double-fried while green to become crunchy tostones. How you prepare them defines the dish.

Tostones are straightforward to make: peel green plantains, cut into pieces, soak briefly in salted water (optional garlic), dry, fry, smash, and fry again until golden and crisp with a slightly soft center.

Simple ingredients yield a versatile, flavorful dish that works as a snack, appetizer, or side for many meals.

What are Tostones (Patacones)?

Tostones are green plantains that are fried twice — first to cook through, then smashed and fried again to achieve crispiness. In parts of South America they’re called patacones. For many Latin American cultures, tostones play a similar role to potatoes or chips in other cuisines.

Tostones Recipe Ingredients

This authentic Dominican tostones recipe includes two components: the crispy tostones themselves and a couple of classic dipping sauces that enhance their flavor.

Ingredients to Make Tostones

• Green plantains: Look for firm, fully green plantains — not bananas. Use larger plantains if available for more yield.

• Salt: Fine sea salt seasons the soaking water and the finished tostones. A finishing flaky salt adds texture but is optional. Use what you have and season to taste.

• Water: Cold water for soaking the cut plantain rounds briefly to remove excess starch and prevent browning.

• Oil for frying: A neutral, high-heat oil like sunflower, canola, corn, grapeseed, peanut, or safflower works well. Avoid extra-virgin olive oil for frying.

Dipping Sauces

• Mayo-Ketchup (Salsa Rosada): Mix equal parts mayonnaise and ketchup with a clove of finely grated garlic for a creamy, tangy sauce that pairs beautifully with tostones.

• Ajillo: A simple garlic-and-oil dip: crushed garlic, salt, and olive oil. It’s quick to prepare and highlights the savory side of the plantains.

• Cilantro Ajillo: Add chopped cilantro to the ajillo for brightness and herbal freshness that complements the fried tostones.

Authentic Dominican Tostones Recipe: Special Equipment

• Tostonera (plantain press) — optional: A small wooden or metal press makes flattening the first-fried plantains easy. If you don’t have one, use the flat bottom of a sturdy mug, plate, glass, or the smooth side of a meat mallet.

How to Pick and Peel Green Plantains

How to Pick Plantains

Choose firm, fully green plantains with no yellowing. Yellow or spotted skins indicate ripening and sweetness, which are suitable for maduros, not tostones.

How To Peel Plantains

Peeling green plantains is easiest under running cold water:

1. Cut off each end of the plantain.
2. Make 3–4 shallow vertical cuts through the skin.
3. Peel the skin away from the flesh under running water using your thumb or a dull knife.

How to Make Dominican Tostones

Use underripe green plantains. Peel and cut them into roughly 1-inch thick rounds. Soak briefly in salted water to remove starch and prevent browning, then pat dry. Fry the rounds in hot oil until lightly golden and softened. Remove, place between parchment, and flatten to about 1/4-inch thickness. Return to hot oil at a higher temperature and fry until deeply golden and crisp. Salt immediately as they come out of the oil and serve hot with sauces.

How to Serve Tostones

Classic accompaniments include mayo-ketchup (salsa rosada) and ajillo (garlic oil). A cilantro-studded ajillo brightens the flavor. Finish tostones with a squeeze of lime or a sprinkle of queso fresco for a tasty twist.

Can tostones be made ahead of time?

Yes. The best approach is to complete only the first fry and the flattening step ahead of time:

1. First-fry the plantain rounds, flatten them, then cool on a parchment-lined tray.
2. Freeze in a single layer, then transfer to freezer-safe bags; second-fry from frozen when ready (no defrost needed).
3. Or refrigerate the flattened rounds if you’ll finish them within 24 hours, then fry for crispness just before serving.

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Yield: Makes 18 Tostones

Tostones Recipe (Fried Green Plantains)

This authentic Dominican tostones recipe uses about 1 cup (250 ml) or more oil for a shallow fry. Neutral oils like sunflower, canola, corn, or peanut work best. Use unripe green plantains — not yellow or ripe — and soak cut rounds briefly in salted water; crushed garlic in the soak is optional.

Serve with ajillo, a garlic-oil dip, or salsa rosada (mayo-ketchup). Adding cilantro to the ajillo adds freshness; grate a clove of garlic into the mayo-ketchup for extra flavor.

Prep Time
5 minutes

Cook Time
15 minutes

Additional Time
20 minutes

Total Time
40 minutes

Ingredients

Tostones

• 2 green plantains (not bananas)
• 1 tablespoon / 15 g fine-grain sea salt
• 3 cups / 720 ml water
• About 1 cup / 240 ml sunflower oil or any neutral-tasting oil for frying

Ajillo with Cilantro

• 4 cloves garlic
• 1/2 teaspoon / 3 g fine-grain sea salt
• 1/4 cup / 8 g fresh cilantro, lightly packed
• 1/4 cup / 60 ml olive oil

Salsa Rosada (Mayo Ketchup)

• 1/2 cup / 150 g mayonnaise
• 1/2 cup / 150 g ketchup
• 1 clove garlic, finely grated
• Fine-grain sea salt, to taste

Instructions

1. Slice the ends off the plantains. Make three shallow vertical cuts in the skin and peel under running cold water. Cut each plantain into 3/4-inch to 1-inch slices and set aside.
2. Mix water and salt until dissolved and soak the rounds for at least 10 minutes, up to 30 minutes.
3. Prepare the ajillo: pound garlic and salt, add cilantro and crush to a paste, then mix in olive oil and adjust seasoning. Alternatively, finely chop everything or use a food processor.
4. Make the mayo-ketchup: combine mayonnaise, ketchup, and grated garlic; refrigerate covered for up to 3 days.
5. Dry the plantain rounds thoroughly to prevent oil splatter.
6. Heat oil to about 325ºF (160ºC). Fry plantain rounds in batches for about 4 minutes per side until golden and softened. Drain.
7. Place fried rounds between parchment and flatten with a tostonera, mug, plate, or meat mallet to about 1/4-inch thick.
8. Increase oil temperature to 350–360ºF (180–190ºC). Fry the flattened plantains until deeply golden and crispy. Salt immediately after removing from oil.
9. Serve hot with ajillo and/or salsa rosada.

Notes

Try finishing tostones with a squeeze of lime, a sprinkle of queso fresco, or additional herbs to vary the flavor profile.

Nutrition Information:

Yield:

18 Tostones

Serving Size:

1 Tostone

Amount Per Serving:
Calories: 58Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 355mgCarbohydrates: 8gFiber: 1gSugar: 4gProtein: 0g

Tostones Recipe: Frequently Asked Questions (FAQs)

This FAQ covers common questions about selecting, prepping, frying, and serving green plantains so you can reproduce these tostones with confidence.

The Plantains

Types of Oil for Frying

Preparation