Fried Green Plantain (Tostones) Recipe
Indulge in a guilt-free, savoury delight with crispy slices of fried green plantain. This quick and easy snack option is not only healthy but also a treat for your taste buds. Don’t miss the chance to try fried green plantains, Jamaican-style. You won’t regret trying this must-have Caribbean delicacy that will add a new dimension to your snacking experience.
Green plantain vs ripe plantain
Green plantains are unripe plantains that are consumed after cooking. They have a bland taste with a firm texture and contain a considerable amount of starch. Ripe plantains are yellow with a softer texture. They also have a sweet flavour due to the starch turning into sugar. Ripe plantains can be eaten raw or cooked.
Green and ripe plantains both have health benefits. However, green plantains tend to be lower in sugar and higher in resistant starch, which can aid in digestion and promote a feeling of fullness. They also contain more vitamins and minerals, such as vitamin C and potassium, compared to ripe plantains.
Plantains, whether green or ripe, can be prepared in different ways to make tasty meals. They can be boiled, grilled, or baked but are mostly enjoyed fried. Fried plantains are made by cooking green or ripe plantains in oil. Deciding whether to use green or ripe plantains for frying depends on the desired texture and flavour. Fried ripe plantain is soft and sweet, unlike fried green plantain.
What is the best way to eat green plantain
While frying green plantains is popular, it’s not the ultimate way to enjoy them, as preferences vary. Some ways of cooking plantains are healthier, which might influence what you think is the best way.The best way to eat green plantains is simply the way you enjoy them after being cooked. So, try out different recipes and cooking methods until you find your favourite way to enjoy green plantain.
Fried green plantain
When green plantain is fried, its starchy texture transforms into a crispy, savoury snack. Fried green plantains are not only a Jamaican delicacy but also a popular dish in Latin American countries. In Latin American countries, they are known as tostones. When making fried green plantains or tostones, the recipe requires only a few ingredients.
Fried green plantain (Tostones) ingredients
To make fried green plantain, Jamaican style, the recipe uses the following ingredients:
- Green Plantains: Plantains should be firm and green, with no yellow or black spots. Green plantains last up to a week at room temperature or two weeks in the fridge.
- Cooking Oil: Neutral flavoured oil is recommended so as not to overpower the flavour of the plantain. Also, oil with a high smoke point achieves crispy and delicious results without the risk of burning. Vegetable oil is a popular choice, but you can also use canola, corn, or sunflower oil.
- Salt (Optional): A pinch of salt elevates the natural flavour of plantains. Any type of salt works, including table salt, sea salt, or kosher salt.
How to fry green plantain Jamaican-style
- Peel and chop plantain: Start by peeling the green plantains. To make this process easier, cut off the ends of each plantain and score the skin lengthwise with a knife. Then, peel away the skin and cut the plantains into thick slices.
- Heat frying oil: Heat oil in a frying pan over medium heat.
- First fry: Once the oil is hot, carefully add the plantain slices to the pan. Fry the plantain slices in batches, turning once, until they are lightly browned on both sides.
- Remove and crush: Remove the plantains from the frying pan, drain them on paper towels, and set them aside to be crushed. Use a flat-bottomed glass, a spatula, or a tostonera to gently flatten each slice of fried plantain.
- Second fry: Heat more oil if needed. Return the flattened slices to the hot oil and fry until golden brown and crispy.
- Remove and season: Remove the fried plantain slices onto a paper towel-lined plate to drain excess oil. To enhance the flavour of the fried green plantains season with salt while it is hot.
More plantain recipe
Some people prefer to salt the green plantains before frying them, which can help season the plantains throughout. However, this can break down the oil and reduce its frying ability, leading to soggy fried green plantains
Serve the fried green plantains warm with your favourite dipping sauce or as a part of a meal.
Why is your fried green plantain not crunchy
To maintain the crunchiness of fried green plantain, it’s best to avoid adding salt before frying it. Also, avoid soaking the plantain before frying, which can make it too wet and reduce its crispiness. Soaking the plantains is a step some have included to remove excess starchiness.
Overcrowding the frying pan can lower the oil temperature, leading to softer plantains.
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Ingredients
Method
- Peel the green plantains and chop them into 2 inches pieces
- In a frying pan, (a deep pot work would be more ideal but you will need more oil), heat the cooking oil on medium fire.
- Add the chopped plantain pieces and let the fry on all sides for 3-5 minutes TOTAL.
- Remove from oil and crush using parchment paper and your hands, a tostones press or a glass cup.
- Heat the oil again. Add the press plantains. The length of the second fry depends on how flat the plantains pieces are pressed but about 3 minutes will do, see notes below.
Nutrition
Notes
- A deep pot with more oil will make the cooking easier. You won’t need to turn the plantain, and it will cook evenly throughout.
- Press the plantain while it is still hot; don’t wait until it is cool, because it will be hard and may break apart.
- The plantain will also break apart when you press it if it didn’t cook properly the first time.
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