Abuelita’s Tostones de Plátano (Fried Plantains)

Susan Feliciano


A Puerto Rican staple, plantains are used in many ways. Here is one of our favorites. The recipe is from my mother-in-law, whom my daughters call "Abuelita."


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15-18 tostones
20 Min
20 Min
Deep Fry


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  • 3
    green plantains
  • 4 c
  • 2 clove
    garlic, peeled and smashed
  • 2 Tbsp
  • ·
    peanut oil for deep frying

How to Make Abuelita’s Tostones de Plátano (Fried Plantains)


  1. Peel plantains and cut into diagonal slices 1-inch thick. Add garlic cloves and salt to 4 cups water in a large bowl. Soak the plantain slices for 15 minutes. Heat oil to 350° for deep frying.
  2. Drain the plantain slices well and and deep fry about 7 minutes. Do this in small batches so oil does not lose its heat. Drain plantains on absorbent paper.
  3. Place more paper over top of fried plantains and pound each one flat with the palm of your hand. Dip them quickly in and out of the salted water again and drain thoroughly on absorbent paper. Raise oil temperature to 375°.
  4. Deep fry the plantains until crisp and golden. Remove and drain. Sprinkle lightly with salt. Serve with Mojito sauce or salsa. Puerto Rican Mojito Sauce

Printable Recipe Card

About Abuelita’s Tostones de Plátano (Fried Plantains)

Main Ingredient: Vegetable
Regional Style: Puerto Rican
Other Tag: Heirloom

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