Golden, crisp, and salty, tostones are the favorite Dominican side dish. Best if consumed with meats, eggs, cheese, seafood, and practically any other food you can think of.
Tostones. What can I say about tostones? They are Dominicans' favorite side dish. Plantains in general are considered the ultimate Dominican ingredient, to the point were a plantain is used as a symbol of patriotism by Dominican people who live in other countries.
Plantains are a main grocery ingredient in this household. There is no grocery trip in which I do not buy at least a handful. I think there is no Dominican home where plantains are not a must-have ingredient at all times. You can make it two different ways: boiled and fried.
Once boiled, you can eat it in pieces or as mangú (mashed plantains). Fried can be made as plantain chips or tostones.
Tostones are fried plantain rounds, flattened and then fried again.
How much simpler can this side dish be? What's best is that you can eat it with practically anything. The versatility of the plantain is amazing.
I love tostones con salami (Dominican sausage), fried cheese, and eggs. It is just one of those easy, quick meals that you just cut up and throw in a pan to fry. Fifteen minutes later you are having a great dinner. No fuss. But I also love it with shrimp and roasted pork, as pictured here.
- 2 large green plantains
- Vegetable or canola oil for frying
- Remove the skin from the plantains and cut into 1-inch-thick rounds.
- In a large skillet, heat the oil, and fry the plantains until slightly golden on both sides. Transfer into a plate lined with a paper towel.
- With the bottom of a bottle, small pan, or tostonera if you have one, press on the plantains to flatten them to about half their original size.
- Return the pressed plantains to the hot oil. Fry until crisp around the edges, about 2 minutes on both sides.
- Remove from the oil, place on a paper towel, and sprinkle with salt. Serve hot.
- Side Dishes
- South American
- 18-20 tostones
- Total Time
- 14 minutes, 59 seconds