So nice, we fried them twice! Tostones are a dish originally from parts of Central America and the Caribbean. To create this golden, crispy dish, plantains must be green, fried, smashed, then fried again!
4 green plantains, peeled and cut into 1-inch slices
Please note that a grown-up should perform or supervise all steps in this recipe.
Line a sheet pan with paper towels or use a wire rack.
Heat oil in a large pot to 300°F (use an instant-read thermometer or a deep-fry thermometer to monitor heat), then carefully add sliced plantains. Use a slotted spoon to gently turn the plantains over a few times and stir to cook them evenly.
When plantains begin to turn pale gold (about 5 minutes), remove them with a slotted spoon, and place on the paper towel or wire rack lined sheet tray. Turn off the heat, and allow plantain pieces to briefly cool.
Use tongs (the pieces are hot!) to place one plantain piece at a time on a cutting board. Smash the plantain with a tostonera, or the bottom of a glass jar, can of beans, or anything similar.
Heat the oil again, this time until 375 ̊F, then return plantains to the oil and cook until crisp and golden brown. Stir and flip with a slotted spoon.
When plantains are ready (another 5 to 10 minutes), remove them from oil and place on the paper towels or wire rack. Immediately season with salt. Serve while hot.