Cono Que Rico #11 & #12! Fried Plantains

Plantains Tostones

  • 2 green plantains
  • Oil for frying
  • Salt


  1. Heat the oil to 375 degrees.
  2. While the oil is heating up, peel the green plantains and then cut them into 3/4 inch slices.
  3. Fry the slices in the hot oil for 3 minutes. They should be a light golden color and semi-soft.
  4. Remove the plantain slices with a slotted spoon and drain on paper towels.
  5. Tip: Maintain the oil’s temperature.

  6. When the plantain slices are cool enough to handle (about 1 minute), smash them into flat rounds.
  7. Fry the rounds in the hot oil for 3 minutes. They will turn crisp and golden brown.
  8. Remove the tostones with a slotted spoon and drain on paper towels. Salt to taste.
Serves: 3-4 people.
Plantains Maduros

  • 2 very ripe plantains (the skin of the plantain should be brownish black)
  • oil
  • salt (optional)
  1. Heat approximately 1/4″ oil in a medium skillet over medium heat.
  2. Peel the plantain, and cut at an angle, making slices about 3/4″ thick. Brown plantain in oil, approximately 2 minutes a side, or until both sides are brown.
  3. When browned, remove from skillet and place on a paper towel covered plate to drain the excess oil off.
  4. Serve hot.
  5. The traditional way is to serve plain, but I like to sprinkle them with a little bit of salt for a nice, salty sweet taste.

Leave a comment

Comments will be approved before showing up.