Plantain Final Frying

Tostones (from the Spanish verb tostar which means "to toast") or patacones are a popular side dish in many Latin American countries. The dish is made from sliced green (unripe) plantains cut either length-wise or width-wise and are twice fried. The slices of plantains are fried for one to two minutes on each side until they are golden in color, and removed and patted for excess oil. Afterwards, they are pounded flat with a utensil made for the task, called a tostonera, or any kitchen utensil that has a large enough flat surface. The plantains are then fried once again until they are crisp and golden brown.

Tostones are salted and eaten much like potato chips/crisps or French fries/chips. In some regions, it is customary to dip them in mojo (a garlic sauce). In some countries, they are served topped with cheese as an appetizer, or with shrimp ceviche, pulled chicken or avocado salad. They can also be bought prepared from supermarkets. This food is found in all varieties of Caribbean cuisine. Tostones are also a staple of Latin American countries and the Caribbean, including Cuba, Puerto Rico, Dominican Republic, Nicaragua, the north coast of Honduras, and Haiti (where they are known as banan peze and are often served with the traditional Haitian griot (fried pork) or pikliz - a pickled hot pepper mix). The dish is known as patacones in Ecuador, Peru, Venezuela (Zulia State), Colombia, and Panama. They can also be found in West African cuisine, where they are referred to as plantain crisps. In Nicaragua, Honduras, Cuba, Puerto Rico, Costa Rica, Dominican Republic and the most of Venezuela, they are known under the name tostones. In the Dominican Republic they are also known as "fritos".