Chef Wilo Benet, Tostones Recipe

green plantains

🥗Healthier: zucchini

💰Cheaper: potatoes

Zucchini is lower in calories and potatoes are more budget-friendly.

Cut off both ends of the green plantains.

Dip your knife in a little water and make incisions about skin deep along the plantain to create about five strips.

Lift the skin off the plantain using your fingers, ensuring it comes off easily, indicating the plantains are perfectly green.

Cut the peeled plantains into pieces about an inch thick.

Heat oil in a deep pot to around 275°F to 325°F for frying the plantains.

Drop the plantain pieces into the oil for the first fry, ensuring they don't get too dark, and wait for them to turn golden on the outside.

Remove the fried plantains and place them on paper towels to absorb excess oil.

Use a device or a can to flatten the fried plantains, applying pressure to achieve a flat shape.

Return the flattened plantains to the hot oil for the second fry until they are golden brown and crispy.

Remove the tostones from the oil and place them on paper towels to drain excess oil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary