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Shared by Malena Svarch

Tostones (Smashed Fried Plantains)

Yield: 2 dozensTime: 30min

Tostones (Smashed Fried Plantains)

Yield: 2 dozensTime: 30min

This recipe was shared by Malena Svarch. Read more about her family in "Even 1,300 Miles from Home, A Young Cook Remembers Havana" and try her recipes for ropa vieja (beef braised with tomatoes and spices) and pastelitos (sweet hand pies filled with guava and cheese).


  • 4 green plantains
  • 2-3 cups of canola oil
  • salt
  • 2 cloves garlic, minced (optional)
QuickSidesVegetarianVeganPareveGluten FreeKosher for PassoverSouth and Central America


  • Step 1

    Peel the plantains: make cuts down the length of 3 of the dark seams and peel. Trim off any imperfections/discoloration. Cut into 1 inch pieces.

  • Step 2

    Heat 1 ½ inches of canola oil over high heat in a high walled pot.

  • Step 3

    Drop plantains in the oil being careful not to overcrowd. Fry for 4-5 minutes until golden. Using a slotted spoon, carefully remove the plantains from the hot oil and place on a paper towel to cool.

  • Step 4

    Using the bottom of a coffee mug, mash each piece of plantain into 1” thick discs.

  • Step 5

    Place the mashed plantains back in the oil and re-fry for 1-2 minutes until they are a deep golden brown.

  • Step 6

    Remove from the oil, and immediately sprinkle with salt and toss with garlic (if using). Serve immediately.