Puerto Rican Tostones (Fried Green Plantains)

green plantains

🥗Healthier: zucchini

💰Cheaper: potatoes

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

Cut off each end of the plantains and slice just barely into the skin to peel them gently.

Slice the plantains into about 1 inch thick pieces.

Heat oil in a heavy bottom skillet.

Fry the plantain slices for about 10 minutes, flipping to ensure they get golden brown on all sides.

Remove the plantains from the oil and let them dry on a paper towel lined plate.

Smash the fried plantains using two evenly sized plates.

In a giant bowl, add lime juice, salt, and adobo seasoning to water, then toss the smashed plantains into this mixture.

Soak the smashed plantains for a few minutes, then dry them again on a fresh paper towel to remove excess water.

Return the dried plantains to the hot oil for their second fry, cooking for about 5 minutes and flipping to ensure even cooking.

Remove the tostones from the oil and let them dry on a paper towel lined plate.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary