How To Make Tostones In Avocado Oil

Looking for a crispy and delicious snack that won't leave you feeling guilty? Look no further than these mouth-watering tostones made with the goodness of avocado oil! With their perfectly crispy exterior and soft and fluffy interior, these tostones are sure to be a crowd-pleaser.

Course Appetizer, Savory Classics, Side Dish

Cuisine Dominican Republic, Puerto Rican

Keyword how to make fried green plantains, How to make tostones in avocado oil

Prep Time 30

Cook Time 8

Servings

Calories 45kcal

Author Bon Appeteach

Ingredients

3 Green Plantains
2 tsp Sea Salt plus more for seasoning
4 cups Cold Water
Avocado Oil amount will vary depending on the size of your pan

Instructions

Begin by slicing off each end of the plantain. The plantains are much harder to peel compared to regular bananas, so I recommend using a paring knife to score each raised ridge (there are 3 visible ridges) around the sides of the plantain. Use your fingers to then peel back each piece to remove the plantain.
Cut each plantain into six, one inch pieces. Repeat this step with all of your plantains.
Place the diced plantain chunks into a cold water bath and add some salt (about 2 tsp) and let them soak for 15 minutes.
Remove the plantains from the water and pat them dry as thouroughly as possible.
In a medium frying pan, add the avocado oil to the pan so it covers the bottom and goes up about 1/2 inch in the pan. Let it heat for 5 minutes or so over medium heat.
Carefully add each of the plantain rounds into the base of the pan. Each piece should be submerged about halfway in the oil. Reduce the heat only slightly if the oil is splattering or popping (please be careful). Let them cook for about 2-3 minutes.
Flip each plantain to the opposite end and continue to shallow fry the plantain an additional 2-3 minutes. They should begin to lightly brown on the sliced end and turn a deeper yellow around the sides, do not let them get to brown or burn.
Remove the plantains to a plate and let them rest briefly.
Place a sheet of parchment paper down on the counter and fold it in half to form a crease in the middle of the paper. Open it back up and on the right side place one of the plantain rounds into the center and fold the parchment back over the top.
Use a heavy glass with a flat bottom to smash and flatten the plantain. Be careful to not allow it to break apart, but flatten.
Work in batches of 3-4 and use a spatula to transfer the flattened plantains back to the oil and cook each side for 1-1.5 minutes or until they are crispy and golden brown. Be sure not to overcrowd the pan and take your time.
Once golden and crispy, remove them from the frying pan and place them on a wire rack lined baking sheet to drain any excess oil and prevent them from getting too soft. Immediately salt the tops as they come out of the oil for the best results. Repeat this until you have fried all of the plantains.
If you run out of oil- Add more to the pan and allow it to preheat again before continuing to shallow fry. See the article above for tips on how to serve and store them.

Notes

These can be stored in the fridge for 3-5 days. Reheat in the oven on a wire rack or in an air fryer until heated through and enjoy!

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