Easy Tostones with Salsa Rosado
Tostones are a beloved Caribbean fried plantain dish, with countless variations across different islands and cultures. This version is hearty, indulgent, and perfect for serving at a Puerto Rican-inspired Bad Bunny Super Bowl party. I will give you all my tips for making the best tostones right at home.
Move over Chips and Dip: Why Tostones are a Great Bad Bunny Super Bowl Recipe
If you are hosting a Bad Bunny Super Bowl party (or any Caribbean or Puerto Rican-inspired party), tostones are the kind of snack that instantly elevates your menu. They are bold, shareable, and meant to be eaten by hand, making them ideal for game day. They also feel more special than a bowl of chips, without being too fussy or difficult to serve.
Tostones pair beautifully with sauces and dips, which makes them perfect for a party spread. The homemade Salsa Rosado adds a creamy, tangy contrast to the crisp plantains, and you can easily serve additional sauces on the side if you want to go all out. They stay crisp, hold up well on a platter, and feel right at home alongside Puerto Rican-inspired flavours, music, and cocktails.
What to Look for When Buying Plantains
If you do not live in the Caribbean or somewhere tropical, you are most likely going to find green plantains at your grocery store. Luckily, this is exactly what you want for this recipe.
Green plantains have a savoury flavour, similar to a potato, with just a hint of sweetness. Because they are unripe, they are also starchier and hold up well to frying, which is key for making tostones. As plantains ripen, they turn yellow and become much sweeter, more like a banana, which is not what we are aiming for here.
When buying plantains, look for ones that are bright, vibrant green and firm to the touch. The top and bottom should be dark, but avoid any plantains with white or dusty patches, as this can be a sign they are past their prime.
The Secret to the Crispiest Tostones with a Fluffy Centre
I tested and practiced this recipe many times while developing it, because I wanted to achieve truly crispy tostones with a fluffy centre. After plenty of research, I found a Reddit tip that made a noticeable difference.
The secret is dipping the flattened tostones into a mixture of water, lime juice, salt, and garlic before the second fry. This step lightly seasons the plantains and helps create an extra crisp exterior once they hit the hot oil again. Simply mix the ingredients together in a bowl, dip each tostone for 5 to 10 seconds, then drain before frying.
Some tostone recipes include this step and some do not, but if you are already taking the time to make tostones at home, this extra step is worth it. It makes a noticeable difference in both texture and flavour.
Key Steps for Making Tostones
Making tostones at home can be a bit of a project, but it is so worth it. Here are the key steps to follow when making this recipe:
- Use green (unripe) plantains. Remove the skin and slice into 2 to 3 centimetre-sized pieces
- Fry over medium heat for 3 to 4 minutes per side to partially cook the plantain and make it easier to flatten
- Flatten the fried plantain rounds using a small plate or the bottom of a flat glass. Aim for a thickness of ½ to ¾ centimetre
- Fry the flattened rounds once more in hot oil to get them crisp
- Dunk the flattened rounds into a lime water mixture to get them crisp on the outside and fluffy on the inside
- Serve garnished with sea salt and a side of homemade Salsa Rosado
Make Ahead Tips
Tostones are best served hot and freshly fried, but there are a few ways to prep ahead so you are not stuck in the kitchen once guests arrive.
You can complete the first fry, flatten, and dip the plantains in the lime water earlier in the day. Then let the plantains sit uncovered on a paper-towel lined tray at room temperature for up to 3 hours. About 1 hour before guests arrive, do the second fry and keep warm on a baking sheet in a low oven. Serve them on a large platter with the Salsa Rosado in a bowl at the centre, and sprinkle with sea salt just before bringing them to the table.
The Salsa Rosado can be made up to two days in advance and stored in the refrigerator. This not only saves time, but also allows the flavours to meld.
Get the Recipe: Easy Tostones with Salsa Rosado
Easy Tostones with Salsa Rosado
Ingredients
For the Plantains:
- 4 plantains green
- 1 cup water
- ¼ cup lime juice
- 2 cloves garlic finely chopped
- ¼ teaspoon sea salt plus extra for garnish
- 3 cups peanut oil for frying
For the Salsa Rosado:
- 1 cup mayonnaise
- ½ cup ketchup
- ½ garlic clove finely grated
Instructions
Prepare the plantains:
- Using a sharp knife, cut off the top and bottom of each plantain. Carefully score the skin lengthwise, being careful not to cut into the flesh. Peel off the skin and discard. Repeat with the remaining plantains. Tip: Plantain skins can be stubborn. Work slowly, or cut the plantain in half crosswise to make peeling easier.
- Slice the peeled plantains into 3-centimetre pieces and set aside.
Prepare the soaking liquid and Salsa Rosado:
- In a medium bowl, combine the water, lime juice, garlic, and sea salt. Stir to combine and set aside.
- In a small bowl, make the Salsa Rosado by mixing together the mayonnaise, ketchup, and garlic. Set aside.
First fry:
- Heat a large, deep frying pan over medium heat and add enough oil to generously coat the bottom of the pan. Once hot, add the plantains in an even layer, working in batches if needed.
- To test if the oil is ready, insert a wooden spoon into the oil. If bubbles form around the spoon, the oil is hot enough.
- Fry the plantains for about 3 minutes per side, until lightly golden. Transfer to a paper towel–lined plate to drain. Repeat with the remaining plantains. Once all are fried, reduce the heat to low to keep the oil warm.
Flatten the plantains:
- While the plantains are still warm, press them into tostones. If using a tostone press, follow the manufacturer’s instructions. Otherwise, lightly brush a dinner plate with oil, place a fried plantain on the plate, and press down using a smaller lightly oiled plate, the bottom of a glass, or another flat surface. Press to a thickness of ½ to ¾ centimetre. Set the flattened tostones aside in a single layer and repeat with the remaining pieces.
Soak and second fry:
- Dip each flattened tostone into the lime water mixture for 5 to 10 seconds. Remove and drain on a paper towel–lined plate.
- Increase the oil temperature to medium-high. Once hot, fry the tostones for 2 to 3 minutes per side, until crisp and lightly golden brown. Drain on a paper towel–lined plate and season with salt while hot. Repeat with the remaining tostones.
To Serve:
- Transfer the tostones to a serving platter and sprinkle with additional sea salt, if desired. Serve warm with the Salsa Rosado and enjoy!
Video
Notes
- You can complete the first fry, flatten, and dip the plantains in the lime water earlier in the day. Then let the plantains sit uncovered on a paper-towel lined tray at room temperature for up to 3 hours. About 1 hour before guests arrive, do the second fry and keep warm on a baking sheet in a low oven.
- The Salsa Rosado can be made up to two days in advance and stored in the refrigerator.
Nutrition
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