Tostón
Serves 4Ingredients
Directions
Prepare
Heat the oil in a deep fat fryer to 180°C / 350°F.
Slice the plantain very thinly.
Fry and flatten
Fry the sliced plantain in the hot oil until golden brown.
Remove from the oil, and when cool enough to handle, sprinkle with salt and flatten each slice with a mallet until very thin.
Reheat the oil until very hot.
Fry the flattened plantain slices until crisp and golden on both sides.
Drain on absorbent paper.
Nutrition, whole recipe (rough)
Counts 2 of 3 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Salt | 1 tsp (6g) | 0 |
| Plantain | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
What each ingredient does
- Green plantains
- Unripe starch that fries into a firm, sturdy, low-sugar slice rather than a soft, sweet one.
- Oil
- Conducts heat for frying, crisping the outside while the inside cooks through.
The step that matters
Reheat the oil until very hot before the second fry. The flattened slices are fried a second time to crisp them. If the oil is not very hot, the slices absorb more oil and turn greasy rather than crisp and golden.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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