Tested till perfect Tostones
Photography by Matthew Kimura


Like French fries, chunky crispy tostones are irresistible. Tostones are made with green plantains (cooking bananas), but ripe brown plantains, called maduros when fried, make a sweeter version. Try either, or fry a plate of both.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: April 2006

  • rating starrating starrating starrating starrating star
  • Portion size 8


  • 2 large 2largegreen plantainplantains
  • 2 large 2largeripe plantainplantains
  • vegetable oil, for frying
  • 1/4 tsp 1/4tspsalt
To change the number of servings, enter the number, then press "calculate". or reset


Peel green and ripe plantains; cut into 1-inch (2.5 cm) slices. Set plantains aside separately.

Pour about 1 inch (2.5 cm) oil into large deep skillet or wide saucepan. Heat over medium-high heat until deep-frying thermometer registers 375°F (190°C) or 1-inch (2.5 cm) cube of white bread turns golden in about 40 seconds.

In batches, fry green plantains, turning often, until softened, 8 to 10 minutes. Transfer to paper towel-lined baking sheet and cover with paper towel.

With hands or bottom of glass, flatten fried plantains to half slice's thickness. Repeat with ripe plantains, frying for 2 to 3 minutes.

Return slices to same hot oil; fry, turning once, for 1 minute. Remove to paper towels. Sprinkle with salt. Serve warm.

Nutritional Information Per serving: about

cal 229 pro 1g total fat 14g sat. fat 1g
carb 30g fibre 2g chol 0mg sodium 76mg

% RDI:

iron 4 vit A 9 vit C 17 folate 11
All rights reserved. TVA Group Inc. 2015