Tostones

prepare a salty water solution and add a crushed garlic clove. Dip the once fried plantains after smashing them - then re-fry. No Need to salt afterward if your solution was salty enough. ALSO - very important - if you are not able to 'smash' them and they seem really dry and just crack apart you need to fry them longer the first time - until slightly browned - golden really - you may need to lower your heat - The picture is exactly how they should look after the second fry

Good recipe. An important thing to consider is to try to find the greenest plantains possible, and this can be a challenge. If they are even slightly ripe, the result will not be good as they will not get crisp.

My kids fill w/down to the soul joy when I make these. My PR friend taught me. You slice the green plantain on a diagonal, discard the ends. Fill a bowl with cold water. Add heaping amounts of adobo. Drop slices into the bowl. Marinade in the water, mixing every once in awhile, for 20 min. This adds incredible FLAVOR! Fry 4/5 min. Place in between parchment. It's cathartic to smash with the side of your fist (gently). Refry until medium golden, 3/4 min. Drain on paper towels. Sprinkle pinch salt

In many places in the Caribbean, these are put to cool slightly after the first fry, squashed flat, passed through salted water very quickly, dried off, and then given the second fry at a higher temp.

I learned to make these from a friend from Puerto Rico. I cut the pieces on a slight bias which gives them slightly more surface area. For the first fry you know they're ready when you see tiny bubbles coming from the centers. A small plate wrapped in foil makes a good press too. For a add crushed fresh garlic to mayonnaise and ketchup.

Agree with the previous post. This is an important step that should not be avoided. I add garlic salt to warm water let the warm smashed plantain soak for a few seconds. Of course they will splatter when they hit the hot oil, but that’s what makes the crinkles crispy!

I make these with super green plantains. Then I top with spicy sour cream (thinned with lime juice, garlic powder, salt, black pepper, and chipotle), fresh tomatillo salsa, and chopped avocado. It's an amazing combination of crunchy, creamy, acidic, spicy, and everything else.

Yes, if you are South American like me, you must be dipping into the salt water solution as the other commenter mentioned!

Fit & fitness-conscious Cuban friends here in Miami taught me to cut the green plantains into one-inch pieces, then microwave them on high until they are squishy. Cool them enough to handle then peel, flatten and fry. Just as good but a lot less oily.

I tried making these twice: once following the recipe exactly as written, and once following the suggestions of soaking them in water in-between fries. I definitely recommend the latter. After flattening, I placed all the tostones on a cooling rack over a baking sheet. I used a squirte bottle filled with water that was generously salted and contained crushed garlic cloves. Just a light squirt and the water was absorbed immediately; no need to drain or pat dry. Big difference!

Step 1: Precaution:peel the GREEN plantains under water / wash hands immediately after peeling them because green plantains may stain your hands- nothing serious. but it may be an inconvenience. Soak the raw slices into highly salted tap water. Let them soak for 30 minutes. Remove and dry before the first fry. Step 3: Do not use a cup. Press the medium-fried plantain slices using any wooden board. Step 4: Add oil, to a 1/2", so plantains cook evenly thru Step 5: Salt, adobo or chimichurri

I’m a guero with a Colombian wife who has perfected my patacones recipe during Covid-19. A few thoughts... I salt a chopping board and salt before the first fry, after smashing them, and when they’re done. Salt is absolutely crucial. Don’t cut them too thick or they’re too hard to smash. Also, as someone else noted, make sure you are frying enough the first time. I fry it until just starting to brown. Lastly, I smash them between parchment paper using the bottom of a small, sturdy pan.

I use the inside of the peel to flatten the tostones. It works just as well and one less item to wash.

Sorry, this tostones look horrible. Tostones should look completely round, golden and crisp. Oily, dark tostones are the worst. In Puerto Rico and the Caribbean we generally don't fry them in skillets but in pots, they absolutely need to be deep fried or at least the oil needs to cover the plantains completely for it to work. If you have that either measure the temperature to 350* or wait for it to be really hot and fry for 2 mins. each batch. You can serve with garlicky sauces

You can also cut the plantain slices thinner and smash them to 1/4” thin or thinner and refry. Super crunchy like chips almost. my kids love them like this although I prefer the more starchy thick ones. Sprinkle salt on as soon as you take them out of the oil if you like it with salt.