These Cuban fried plantains are a savory side dish for many Pan American influenced meals. The golden crispy outside opens to a soft starchy interior. The texture and flavor is similar to a baked potato.
Why you will love this recipe
Plantains are a fantastic side dish. Fried when green they make amazing 'chips' to serve with Latin and Latin influenced dishes. They don't take long to cook up, and are readily available year round.
If you like Cuban plantains, you may also want to try them with out Instant Pot Cuban Black Beans, Cuban Chicken Soup, and Cilantro Lime Rice.
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Latin Influenced Cuisines
The Spanish name for fried green plantain is Tostones. Plantains (or platanos in Spanish) are a frequent side dish and a popular Latin and Pan American recipes.
What are Cuban Fried Plantains?
Green plantains look like large green bananas. Unlike bananas, they are starchy and have a potato texture and flavor. Plantains need to be cooked before eating. Boiling and mashing, or frying are typical cooking treatments.
A favorite way to prepare green plantains is frying and serving as thick plantain chips with a meal. The starchy texture make them a delicious savory snack. When you see them on the menu as "Tostones" you know they are the savory, crispy fried plantain chips.
Ingredients needed
- 4 large green plantains
- Vegetable oil for shallow frying
- Salt to taste
- or Chili Lime salt to taste (optional)
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How to Make Cuban Fried Plantains
This is a quick overview of how fry plantains Cuban style. The full recipe and full instructions are at the bottom of this post.
- Peel the green plantains
- Cutting the plantains
- Frying Cuban style
- Fry a second time to a golden crisp
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How to Peel a Plantain
Green plantains are a bit stubborn to peel. The trick is slicing about ¼" deep down the length of each. Then, you will pry the peel away from the fruit. A more detailed explanation is in the recipe instructions below.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How to Cut a Plantain
Cut the green plantains into chunks between 1" and 2". Place them in your heated skillet. This first fry is to cook the chunks all the way through. They should be a pale golden color. Drain on a paper towel. I'm using the Carote 9.5" Granite Skillet here, but for a larger batch I would have used my Calaphon 12" Oil Infused Skillet.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Fry Plantains Cuban style
This step will require you to either use a tostonera, or something about 4" diameter, like the bottom of a stainless steel measure cup to flatten the plantain chunks. The chunks should smash down easily. They should 'blossom' with the soft insides pushing out around the central chunk.
If the chunks break apart when flattening, that means they were not cooked long enough. Just return them to the skillet on medium low for a few more minutes. You can use a lid also.
After flattening to about ½" thickness you will then return to the skillet for the second crisping fry.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Frying a second time until crispy and golden
Return to the skillet after flattening each plantain chunk into a wider disc shape. Shallow fry on each side until crispy and golden.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Serving Suggestions
Complemented by a shake of salt, or if you dare, chili lime salt, these are a perfect snack!
Cuban fried plantains are a perfect savory side to beans, tacos, and other spicy dishes. Cuban plantain chips are traditionally served with Cuban Black Beans, Cilantro Lime Rice, Cuban Chicken Soup, and other Latin main dishes as a side. Fried plantains can be dipped in a spicy garlic sauce, or just simply as 'chips' dipped in Pico de Gallo.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Tips for success
- Buy unblemished green plantains, as they are easier to peel.
- Use a glass lid during first fry with a lower heat, so they stay pale, but cook fully inside.
- Drain on a paper towel after each fry session.
- Shallow fry, don't cover with oil or deep fry.
Frequently asked questions
We get lots of questions about making fried green plantains. Below are some common questions.
Shallow frying is when you only use enough oil in a skillet to prevent sticking or scorching. It limits how much oil a starchy food absorbs.
Fried green plantains have a savory, almost russet potato taste and texture. They can be boiled and served mashed, or fried into flattened discs and served as thick chips. Green plantains are also called Tostones.
Fried yellow plantains are very ripe with high sugar content. They are typically fried up to a sticky and caramelized texture. Our recipe for Fried Sweet Plantains make a sweet side dish or even a dessert. You will find them on menus as Maduros.
No, plantains are related to the banana, but are starchy and do not have the banana flavor.
Yes, whether green or yellow, simply peel the skins off and trim any bruises or spots off.
You can use most any. Lard, coconut oil, vegetable oils, and even olive oil. Butter is not recommended.
So glad you asked! Yes, after the first fry and the flattening, store them in the freezer or refrigerator. Putting a bit of wax paper between them will prevent them from sticking together. Defrost before finishing with the second fry.
Pork Pibil, Cuban Black Beans, Filipino Adobo, and many other Latin influenced cuisines. Think of them as Latin potato chips.
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📖 Recipe
Cuban Fried Plantains (Tostones)
Equipment
- Iberia Mojo for Yuca and Tostones 10 oz
- Trader Joe's Chile Lime Seasoning Blend, 2.9 oz
- Tostonera
Ingredients
- 4 large green plantains
- 3 tablespoon vegetable oil for shallow frying
- ½ teaspoon salt to taste
- ½ teaspoon chili lime salt to taste optional
Instructions
- Cut the ends off each plantain.
- Run a knife down the back curve of each plantain, about ¼" deep.
- Slip your thumb between the flesh and the peel, gently easying it off the plantain. Don't worry about bits of peel that stick, you can use the paring knife to remove those bits.
- Cut the plantains into 1" to 2" chunks. Not on the diagonal.
- In a large skillet, heat just enough oil to prevent sticking to medium.
- Fry a layer of plantains on medium low until light golden on both sides. About 5 minutes for each side. You can use a lid to ensure the interior of the chunks fully cooks without over browning during this first fry.
- Transfer to a paper towel lined plate when pale golden but tender in the interior.
- Flatten each plantain chunk with the bottom of a glass tumbler, measuring cup, or a tostonera if you have one. Press down on the plantains enough to flatten to about a ½" thick disc.
- Return the flattened plantains discs to the hot oil. Fry a second time until crisp around the edges that have squished out during their flattening, about 2 minutes on each side.
- Serve on a platter while hot after sprinkling with regular salt, or Chili Lime Salt.
Notes
- As you flatten each plantain chunk, it should 'blossom'. If it does not, or they just fall apart, than the plantain was not cooked enough first. Green plantains are starchy like baked russet potatoes when fully cooked.
- You can refrigerate or freeze these after the first fry and pressing. Store them in a freezer safe container with bits of wax paper between them. When you are ready to serve some, take them out of the refrigerator or freezer. Defrost first if frozen. Fry them till golden crispy, about 2 minutes on each side and serve.
- These are tradionally served with Garlic Mojo sauce. Chili Lime Salt is a nice option for additional flavor also!
Nutrition
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