These are such a delicious, easy appetizer and everybody loves them! Some of our other favorite apps are Vegetable Tempura, Bacon Wrapped Asparagus, and Trader Joe’s Lentil Bruschetta Feta Dip.
Twice Fried Plantains
Both Paul and I tried fried plantains for the first time when we were serving missions for our church – me in New Jersey where some Puerto Rican friends called them tostones and him in Costa Rica where these fried green plantains are known as patacones. I fell head over heels for the delicious salty, savory, crunchy fried plantains that are perfect for scooping up beans or dipping in sauce or topping with pico de gallo, guacamole (my favorite and what I used here), or all kinds of shredded pork, beef, chicken, or garlic shrimp.
What are Tostones?
Tostones (pronounced tos-tone-ehs) and patacones (pronounced pat-a-cone-ehs) are twice-fried green plantains and they are the same dish, despite the different nomenclature. In Puerto Rico, tostones are often served with a dipping sauce made with ketchup and mayo (what those of us who have lived in Utah know as “fry sauce”). Another popular dipping option is Mojito Sauce, which is a garlic sauce that sounds right up my alley. But they can also be served with beans, rice, salad, or shredded meat. Tostones are also found in Cuba, Costa Rica, Dominican Republic, Panama, Honduras, Haiti, and other parts of Central America, as well as Puerto Rico.
Patacones ingredients
Plaintains – For tostones, you will want to look for green plantains which have not fully ripened. The more yellow they look, the sweeter they will be. Vegetable oil – You need a nice cooking oil like vegetable oil or canola oil, but even something like peanut oil, avocado oil, grapeseed oil, or olive oil will work. Salt – A nice sprinkling of sea salt will really bring out the flavor of your patacones so they aren’t bland.
Where do you find green plantains?
I can almost always find plantains in the tropical fruit area of the produce section at my local grocery store, right next to the coconuts, bananas, and pineapple. Chances are you have walked right past them and didn’t even know it. But plantains are banana shaped, except bigger and firmer, with a thick, green skin (if it hasn’t started to ripen to the point of yellow or blackness yet).
How to Make Tostones
How do you peel a plantain?
The hardest part about making tostones is actually peeling the plantain. Unlike bananas, which peel easily, plantains have thicker skin that can be more difficult to remove. The best way to peel a plantain is to use a sharp knife to cut off both ends of the plantain, then score down the ridge seams of the plantain skin, trying not to actually cut into the flesh of the plantain in the process. Then I like to use a spoon to pry up the skin and peel from there. You could use your fingers as well, but I find a spoon works best to get things started.
How to serve Plantain Tostones
We like to serve tostones on their own with dips in place of chips (they are excellent with salsa or homemade guacamole as well as any other kind of party dip you can think of). Or top them with pork carnitas, shredded Mexican beef, or other fixings. They are sturdy and can support the weight of toppings much like tortilla chips so you could use them for making nachos!
Tostones Sauce
There are so many delicious sauces that would work well with tostones! Try our remoulade sauce, our cilantro lime dressing, homemade aioli, or our Outback blooming onion sauce for starters.
Tostone storage
Store any leftover patacones in an airtight container in the fridge for up to 5 days. They reheat well in the air fryer or in a 325°F oven for 5-8 minutes. I don’t recommend microwaving them to reheat because they turn soft and lose some of their crispness. You can also freeze leftover patacones. Place them in a single layer between sheets of parchment paper to freeze, then transfer to a freezer-safe container for longer term storage up to 2 months. Thaw on the counter or in the fridge before reheating to freshen them up.
More Easy Veggie Snacks & Appetizers You’ll Love
Oven Roasted Broccoli with Garlic, Parmesan and Lemon Roasted Brussels Sprouts with Bacon and Apples Fried Yellow Squash Oven Roasted Barbecue Potato Wedges
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