How to fry tostones
Shallow-fry tostones twice, in oil at 325°F (165°C), then 375°F (190°C) for about 3–4 min + 2 min, until crisp and golden on both sides. Treat the time as a starting point: piece size, batch size and your pot all change it, so watch the color and the oil thermometer rather than the clock.
- Oil temperature
- 325°F (165°C), then 375°F (190°C)
- Method
- Shallow fry
- Starting time
- 3–4 min + 2 minFirst fry in 1 inch of oil at 325°F until completely tender but not crisp, about 3–4 min; flatten each round, then fry at 375°F, flipping once.
- Piece size
- diagonal slices about 3/4 inch thick
- Done when
- crisp and golden on both sides
Numbers from Goya: Tostones – Double Fried Plantains. Celsius values are rounded.
Getting it right
- Peel the plantains and cut them on a diagonal into slices about ¾ inch thick.
- Heat 1 inch of oil in a heavy pot to 325°F (165°C). Fry the slices, flipping once, until completely tender but not crisp, about 3 to 4 minutes. Drain and let them cool slightly.
- Flatten each round between two sheets of wax or parchment paper, pressing down with the heel of your hand or the bottom of a skillet.
- Raise the oil to 375°F (190°C). Fry the flattened rounds, flipping once, until crisp and golden on both sides, about 2 minutes.
- Drain on paper towels, season and serve hot.
Why the temperature matters: oil that is too cool lets the coating soak up fat before it sets, so the outside goes heavy and pale. Oil that is too hot browns the outside before the middle is ready. The thermometer is how you hold the window between the two.