Tostones are sliced plantains that are fried twice like french fries and served with salt, ketchup or any dipping sauce, you name it and you can use it.
In Haiti they call them banan peze, and in Venezuela there is a dish known as Patacones— is a sandwich that dispenses with bread entirely, in its place is green plantain that’s been sliced lengthwise, fried, pressed flat and fried again. Still warm, the golden discs embrace shredded beef, roast pork, chorizo, chicken or cheese.. Some West African countries also serve Tostones under the name plantain crisps. The technique for cooking them is the name no matter what the name or the dish is.
To make tostones, an unripe plantain is peeled, then sliced. The slices can be short, 1 inch thick, or they can be sliced diagonally or length-wise. Then the slices are dropped into canola oil for 4 minutes.
Once they are fried once on each side, they are removed from the oil and pounded flat. This can be done with any kitchen utensil, but it is common to find a tostonera, which is a utensil specifically designed for tostones. This step can also be performed with a glass or small plate. They should be flattened until they are about 1/3 inch high similar to the picture above.
After they are pounded flat, they are fried once again on each side until they are golden brown. The slices are then removed from the oil, drained and served with a little bit of salt. My favorite way is to make a sandwich with two pieces of tostones and Dominican fried salami in the middle. There is no wrong way is what your heart desires, and that’s why I love making tostones, why don’t you try to make them too and share your experience with us!