Tostones begin with green plantains, which are firmer and lower in sugar than their yellow, ripe counterparts. Choosing fruit that is green and firm is key, as it will fry up crispier. The plantains are peeled, sliced width-wise into rounds, then fried a first time to soften them. They are removed from the oil and pressed flat into thin discs. The flattened plantains are then fried again until golden and crispy.
It is the second fry that gives tostones their distinctive texture. The plantain’s starchy interior steams inside the crispy fried outer shell. The tostones emerge with a lovely contrast of crunchy edges and smooth, tender middle. While frying in batches, the previously fried discs can be kept warm in an oven set to low until ready to serve.
Traditionally, tostones are seasoned with just a sprinkle of salt after coming out of the oil. This adds flavor that really penetrates the crispy exterior. However, they can also be creatively topped either savory, spicy, or sweet. Popular savory versions include topping with cheese, shredded pork, lime crema, or avocado. For spice, hot sauce, chimichurri, or ají pepper sauce liven things up. For sweet tostones, drizzle with condensed milk or dip in dulce de leche.
In Puerto Rico and the Dominican Republic, smaller sized tostones are preferred as a starchy side dish or snack. In Cuba and Venezuela, larger tostones work well as a shareable appetizer. Street vendors freshly fry them to order, served in paper cones. Restaurants may offer an entire tostones appetizer platter with various toppings to mix and match.
In Venezuela specifically, tostones are also known as “patacones,” and are enormously popular. They accompany traditional dishes like pabellón, amplaya, and asado negro. Patacones also appear on the holiday table and at family gatherings. Alternately spelling tostones or patacones connects them to their indigenous Taíno roots.
Part of their appeal in Venezuelan culture is the communal process of making them. Families sit together to peel, slice, smash, and fry plantains while conversing and laughing. Tostones represent quality time with loved ones, a sense of home, and hospitality. Sharing freshly fried patacones is a sign of affection.
The rice and lentil dish moros y cristianos benefits from the textural contrast and starchy flavor of tostones. Arepas, empanadas, and stuffed tequeños all pair well with patacones too. In recent years, gourmet restaurants have elevated the traditional tostones by stuffing them with unique fillings. But classic seasoned tostones still reign supreme for most.
Making excellent tostones does take some technique. Choosing the right greenness of plantain is crucial, as is smashing them to just the right thinness. Frying the discs at the proper oil temperature ensures crispy plantains without greasiness. Letting them drain on paper towels removes excess oil. Still, with a bit of practice, crispy patacones can become a part of your repertoire.
Tostones offer a satisfying crunch that contrasts beautifully with soft, stewed dishes. Their fried goodness and nostalgic connections will have you coming back for more again and again. It’s no wonder tostones hold such a special place in cuisine across the Caribbean, Latin America, and in the hearts of Venezuelans.
Recipe: Venezuelan Tostones Recipe
Ingredients:
- 2 green plantains (make sure they are firm and green, not ripe)
- Vegetable oil, for frying
- Salt, to taste
- Water
- Paper towels
Instructions:
- Prep the Plantains:
- Start by peeling the green plantains. Cut off the ends of each plantain and make a shallow slit lengthwise along the skin. Use your fingers to gently pry the skin away from the flesh. Once the skin is loose, peel it off completely.
- Cut the plantains into thick slices, about 1 to 1.5 inches wide.
- Pre-Cooking:
- Place the plantain slices in a large bowl and cover them with cold water. Add a pinch of salt to the water to season the plantains slightly. Allow them to soak for 15-20 minutes. This step helps remove excess starch and prevents the tostones from sticking together during frying.
- Frying:
- Heat enough vegetable oil in a large frying pan or skillet over medium-high heat. The oil should be about 1/2 inch deep in the pan.
- Once the oil is hot (around 350°F or 175°C), drain the plantain slices from the water and pat them dry with paper towels.
- Fry the plantain slices in batches, making sure not to overcrowd the pan. Cook them for about 2-3 minutes on each side until they turn lightly golden. Use a slotted spoon or tongs to flip them.
- Smashing:
- Remove the fried plantains from the oil and place them on a plate lined with paper towels to drain the excess oil.
- While the tostones are still warm, use a tostonera (tostones press) or the bottom of a glass to flatten each fried plantain slice. Press down gently to flatten the slice to about half its original thickness.
- Second Frying:
- Return the flattened plantains to the hot oil in batches.
- Fry them for another 1-2 minutes on each side until they are crisp and deep golden brown. This second frying gives them their signature crunchy texture.
- Seasoning:
- Once the tostones are done frying, remove them from the oil and let them drain on paper towels again.
- While they are still hot, sprinkle the tostones with salt to taste.
- Serving:
- Serve the tostones immediately as a side dish or snack. They are traditionally served with a dipping sauce such as guasacaca (a Venezuelan avocado salsa) or a garlic dipping sauce.
Enjoy your delicious Venezuelan tostones!
Note: Be cautious when working with hot oil to avoid burns. Use a deep frying thermometer to monitor the oil’s temperature, and never leave hot oil unattended.
