A savory side dish, Tostones with Pink Sauce—twice-fried plantains—is a staple in Puerto Rican, Mexican, Cuban, and Dominican cuisine, and we love them!
Though they may resemble bananas, plantains are a distinct fruit with thicker skin and less sweetness, making them better suited for cooking.
Fried plantain chips are typically served as a side dish, but they can also be enjoyed as a snack or even a meal.
Jump to:
- What are Plantains? They Look Like Bananas!
- How to Purchase and Store Plantains
- What You Need to Make Tostones
- How to Peel Plantains
- How to Make Fried Plantains
- How to Smash the Plantains
- Mayo Ketchup Pink Dipping Sauce
- What to Do with Black Plantains
- What are Platanos Maduros?
- How To Store Tostones
- Serving Suggestions
- Recommended
- FAQ
- "📖 Recipe"
- 💬 Comments
What are Plantains? They Look Like Bananas!
Don't be fooled by plantains! Although they look like bananas, they are starchy fruits with less sugar and much thicker skin. The peel is so thick that it has to be cut off instead of being easily peeled like a banana.
As plantains ripen, their skin turns from bright green to yellow to black, and their flesh becomes much sweeter.
Unlike bananas, plantains are always cooked before being eaten. Popular in Latin and Caribbean cooking, they can be prepared in various ways, from frying and boiling to baking and grilling.
How to Purchase and Store Plantains
Plantains, resembling green bananas, are readily available at most grocery stores, typically located in the produce section near the bananas. As they ripen, their peels change from green to yellow to dark brown or black, providing a range of choices.
For tostones, look for green plantains. Store them at room temperature; after a few days, they turn yellow, and with additional time, they turn brown.
Ripe (brown) plantains, despite their high sugar content, are known for their delicious flavor.
What You Need to Make Tostones
- Green Plantains: Fried green plantains are prepared with unripe or green plantains. Green plantains have a starchy, firm texture, making them ideal for frying.
- Oil: Tostones are fried, so a neutral oil with a high smoke point, such as vegetable oil, is commonly used.
- Coarse Salt: After frying, tostones are often sprinkled with flaked or kosher salt to enhance their flavor.
How to Peel Plantains
The most challenging step in preparing fried plantains is the peeling process, which differs from that of bananas. Unlike bananas, which are peeled from top to bottom, plantains require removing a vertical strip of the fruit and then pulling the skin off across the plantain.
To peel plantains, start by slicing off the tips with a small knife. Create two shallow slits down the length of the plantain without scoring the flesh. Insert the knife tip under the skin between the cuts and lift it slightly to facilitate peeling.
Then, grasp the peel in the middle and pull horizontally, unlike a banana that is peeled from top to bottom. Once the plantain has the initial slit, peel the skin across the fruit. If you encounter difficulty, make additional slits on the opposite side and repeat the process.
How to Make Fried Plantains
- Slice the peeled plantains crosswise into disks, approximately 1 inch thick.
- In a large skillet, heat oil until it shimmers (3 to 5 minutes). Carefully add the plantains to the heated oil and cook for about 1 ½ minutes or until they turn golden and firm. Reduce the heat to low.
- Remove the plantains to a plate lined with paper towels.
- Flatten each disk using a tostonera or a sturdy drinking glass, or the flat side of a meat mallet.
- Increase the heat and return the plantains to the hot oil, frying for an additional 2 minutes per side or until they're crispy and golden brown. You may need to work in batches to fry all of them, adding more oil if necessary.
- To finish, top them with a sprinkling of coarse salt and serve immediately.
How to Smash the Plantains
A tostonera, a wooden utensil, is a simple gadget available at Cuban markets in South Miami, such as Sedano's. It's made of two pieces of wood connected by tiny hinges, and you can line it with waxed paper to prevent sticking.
If you don't have the gadget, you can use a drinking glass with a flat bottom or the side of a large chef's knife to flatten the plantains.
Mayo Ketchup Pink Dipping Sauce
Puerto Rican tostones are a beloved staple of the island.
Whether enjoyed on their own or paired with a tangy dipping sauce like mojo or mayo ketchup, tostones evoke the warm flavors of the Caribbean.
- To make the dip, mix half a cup of mayonnaise with 3 tablespoons of ketchup and two peeled and finely minced garlic cloves in a small dish.
What to Do with Black Plantains
Let's say you buy some green plantains and don't get around to using them. They are still good! The starch slowly turns to sugar, and they are delicious.
When the plantains soften, you can no longer make crispy tostones. The fruit will be too soft to hold up to smashing, However, you can make an outstanding dessert with them.
Heat a pan over medium-high heat with a few tablespoons of unsalted butter. When the butter is hot, add the plantains and a big pinch of salt.
You can add a teaspoon of cinnamon too for extra flavor. Cook for a minute until the sugar caramelizes. Have a bowl of vanilla ice cream waiting and pour the hot buttery plantains over the ice cream. Wow, I just made that up, but it sounds delectable!
What are Platanos Maduros?
Deep-fried ripe plantains are called Platanos Maduros in Spanish. When you deep fry plantains, they become custardy on the inside and caramelized on the outside. You can get them in most South Florida Cuban and Jamaican restaurants.
How To Store Tostones
Allow the tostones to cool completely to room temperature after cooking.
Place the cooled tostones in an airtight container. Store the tostones in the refrigerator for up to 2-3 days.
Reheat them in a skillet over medium heat with a little oil until crispy again. You can also eat them cold. They're quite yummy!
Serving Suggestions
Down here in the Keys, they are served as a side alongside fried fish or fish tacos in many restaurants.
You can serve the tasty treats on a platter at summer get-togethers with Guacamole, Mango Pico de Gallo, rice and beans, and fresh fruit.
Recommended
Known as Tostones con Mayo Ketchup in Puerto Rico, these twice-fried green bananas make an out-of-the-ordinary and tropical appetizer or side dish.
Check out My Mom's Spanish Rice. The real deal from Havana!
Try tostones as a side dish with these fresh fish recipes:
- Pan Fried Yellowtail Snapper
- Florida Keys Stone Crabs with Mustard Sauce
- Broiled Yellowtail Snapper with Blackening Seasoning
- Blackened Swordfish
- Oven Baked Snapper with Key Lime Butter Sauce
- Roasted Yellowtail Snapper with Old Bay
- Yellowtail Snapper Tacos with Cilantro Lime Sauce
- Shrimp Tacos with Pico de Gallo
- Pan-fried snapper with Panko Breadcrumbs
FAQ
Tostones are a popular Latin American dish made from green plantains sliced and twice-fried until crispy. These savory snacks are known for their golden-brown exterior and tender, flavorful interior, making them a beloved treat enjoyed across various cultures.
Tostones are served immediately after seasoning. The crispy, golden-brown plantain discs are often presented as a side dish or snack, accompanied by dipping sauces.
Season tostones with coarse salt.
A tostonera is a wooden utensil designed for flattening plantains. It consists of two flat pieces of wood connected by hinges, creating a tool specifically used in the preparation of tostones.
"📖 Recipe"
Tostones with Pink Sauce (Tostones con Mayo Ketchup)
Ingredients
FOR THE PINK SAUCE
- ½ cup mayonnaise
- 3 tablespoon ketchup
- 2-3 large garlic cloves pressed in garlic press or minced
FOR THE PLANTAINS
- 3 green plantains
- ½ cup cooking oil
- 1-2 tablespoon coarse salt
Instructions
FOR THE PINK SAUCE
- Combine mayonnaise, ketchup, and garlic in a small bowl; mix well. Refrigerate in a covered jar until ready to serve.
FOR THE PLANTAINS
- Make two shallow slits down the length of the plantain without scoring the flesh. Slide the tip of the knife under the skin between the cuts and carefully lift it off.
- Grab the peel in the middle of the fruit and pull horizontally, unlike a banana that you peel from top to bottom. Once the plantain has the first slit in it, the peel is pulled off across the fruit.
- Slice the peeled plantains crosswise into disks, approximately 1 inch thick.
- In a large skillet, heat your oil until it shimmers (3 to 5 minutes). Carefully add the plantains to the heated oil and cook for about 1 ½ minutes or until they turn golden and firm. Reduce the heat to low.
- Remove the plantains to a plate lined with paper towels. Flatten each disk using a tostonera or a sturdy drinking glass, or the flat side of a meat mallet.
- Increase the heat and return the plantains to the hot oil, frying for an additional 2 minutes per side or until they're crispy and golden brown. You may need to work in batches to fry all of them, adding more oil if necessary.
- To finish, top them with a sprinkling of coarse salt and serve immediately.
