Tostones Recipe
Tostones Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
My parents lived in Puerto Rico for two years while my Dad taught English. I grew up eating many dishes from there, but tostones have always been my favorite. I still make the fried snacks when I miss my family. —Leah Martin, Gilbertsville, Pennsylvania
MAKES:
36 servings
TOTAL TIME:
Prep: 15 min. + soaking Cook: 5 min./batch
MAKES:
36 servings
TOTAL TIME:
Prep: 15 min. + soaking Cook: 5 min./batch

Ingredients

  • 3 garlic cloves, minced
  • 1 tablespoon garlic salt
  • 1/2 teaspoon onion powder
  • 6 green plantains, peeled and cut into 1-inch slices
  • Oil for deep-fat frying
  • SEASONING MIX:
  • 1 tablespoon garlic powder
  • 1-1/2 teaspoons garlic salt
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon kosher salt

Directions

In a large bowl, combine the garlic, garlic salt and onion powder. Add plantains; cover with cold water. Soak for 30 minutes.
Drain plantains; place on paper towels and pat dry. In an electric skillet or deep fryer, heat oil to 375°. Add plantains, a few at a time, and cook for 30-60 seconds or until lightly browned. Remove with a slotted spoon; drain on paper towels.
Place plantain pieces between two sheets of aluminum foil. With the bottom of a glass, flatten to 1/2-in. thickness. Fry 2-3 minutes longer or until golden brown.
Combine seasoning mix ingredients; sprinkle tostones with seasoning mix. Yield: 3 dozen.
Originally published as Tostones in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p100

Nutritional Facts

1 tostone: 63 calories, 3g fat (0 saturated fat), 0 cholesterol, 103mg sodium, 10g carbohydrate (2g sugars, 1g fiber), 0 protein.

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  • 3 garlic cloves, minced
  • 1 tablespoon garlic salt
  • 1/2 teaspoon onion powder
  • 6 green plantains, peeled and cut into 1-inch slices
  • Oil for deep-fat frying
  • SEASONING MIX:
  • 1 tablespoon garlic powder
  • 1-1/2 teaspoons garlic salt
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon kosher salt
  1. In a large bowl, combine the garlic, garlic salt and onion powder. Add plantains; cover with cold water. Soak for 30 minutes.
  2. Drain plantains; place on paper towels and pat dry. In an electric skillet or deep fryer, heat oil to 375°. Add plantains, a few at a time, and cook for 30-60 seconds or until lightly browned. Remove with a slotted spoon; drain on paper towels.
  3. Place plantain pieces between two sheets of aluminum foil. With the bottom of a glass, flatten to 1/2-in. thickness. Fry 2-3 minutes longer or until golden brown.
  4. Combine seasoning mix ingredients; sprinkle tostones with seasoning mix. Yield: 3 dozen.
Originally published as Tostones in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p100

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