We fell in love with all things plantain on our recent trip to Puerto Rico. We had them mashed (mufungo), as chips, as french fries, and our favorite – Tostones where unripe plantains are fried, then pounded down and fried again. Delish! We decided to make them as a side for dinner the other night and they came out great. We followed this recipe as a guide (we omitted the part when you dip in water before the second fry because it causes the oil to spit and go everywhere).
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| Peel and cut plantains, about 1 1/2″ wide. |
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| Fry plantains, flipping once, until golden brown on both sides but not fully cooked. |
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| Take plantains out and place on a paper towel. One by one, smash the plantain with a plate. |
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| Fry again for about 1 minute and then take out and salt immediately. |
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| Enjoy while still hot! |
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| We all loved these homemade tostones! |
Styled by Jess 