Tostones are the more savory kind of fried plantain. Its origins remain something of a mystery, but it likely gets its name from the colonial Spanish-era currency: the Tostón.

These tostones are inspired by a Mexican bar snack and shallow-fried in just over an inch of oil to achieve the ideal crunch.

If you see a plantain in your kitchen, what’s on the menu? Plantain fufu, pasteles, rellenitos de plátano, tostones, mole de plátano, mofongo are just a few of the dishes that come to mind.

For instance, tostones (aka plantain fritters, a common Latin side dish) are always made from green, underripe plantains, while maduros (caramelized sweet plantains, a Latin dish that literally ...

Directions 1. Peel the plantains: Cut off the ends using a sharp knife, score the skin on four sides, then use your fingers to pry the skin loose. 2. Cut peeled plantains into one-inch pieces.

These are what we call plantains. Tostones is just one common preparation for plantains. It’s popular across the Caribbean and Latin America, where it’s also known as patacon and fritos verdes.

The most popular plantain dish might be tostones, a fritter with a fry-like crunchy exterior and a fluffy, faintly sweet interior. They couldn’t be simpler to make: 1-inch wide slices are fried ...