This recipe is sure to hit the spot and transport you to the warm isles of the Caribbean – especially on a cold winter night. Tostones are served in restaurants around the world, but they are so easy to make at home. I find these to be a great comforting side dish or appetizer. Read on to get started.
What you will need for the Tostones:
2 green plantains (they should be green, not yellow – the yellow ones are too sweet)
Oil for frying
Salt to taste
Step 1: Preheat the oil on high heat.
Step 2: Peel the plantains and slice them into 1 ½ inch pieces. The peel is very tough and can be difficult to remove. It is a lot easier to peel them if you drop them in boiling water for 30 seconds or so.
Step 3:
Drain them, and while they are hot, smash them. You can use a tostonera, a traditional wooden Puerto Rican smashing tool, or you can just use the bottom of a heavy drinking glass. Spray the glass with non-stick spray for easier release.
Step 4: Heat the oil on high and fry again until golden brown.Some people dip the plantains in water just before the second fry, but either way has a nice result.
Step 5: Drain on paper towels, salt, and serve immediately with dipping sauces.
To me, tostones always taste better with dipping sauces. One of my favorite sauces is the Chimichurri sauce, which is traditionally served alongside flank steaks and brisket. I find that the vinegar and the fresh herbs make a really nice contrast with the hot and salty crispiness of the plantains.
What you will need for the Chimichurri dipping sauce:
1/4 cup chopped parsley
1/4 cup chopped cilantro
2 cloves minced garlic
1/4 cup apple cider vinegar (or your favorite vinegar)
2 tbsp minced red onion (optional)
Mojo sauce is traditionally served with plantains. It is very easy to do, and you can flavor it with other ingredients. I like to add cilantro to mine.This dipping sauce adds a nice cool and creamy contrast to the hot, crispy plantains.
What you will need for the Mojo dipping sauce:
1/4 cup vegan mayonnaise
2-3 tbsp ketchup
1 clove minced garlic
1 tbsp chopped cilantro (optional)
This is one of my favorites, so I’ll hope you’ll try them. For photos and fun background stories about tostones and the 21 Days of Going Vegan Project, please visit my blog!
by Teresa. 
Step 3:
Step 4:
I’m saving to try later, thanks!
good heavens! this sounds AMAZING!!!!!
Hi Angie,
I know, right! Bring it on!
Hi Tanya,
Let me know your thoughts when you try it!
:-d