🧂 Ingredients
- 4 large Green plantains
- 1 lb Queso para freír(such as queso fresco or farmer's cheese, cut into 1-inch cubes)
- for frying Vegetable oil
- to taste Salt
- optional Frijoles molidos (refried beans)(for serving)
- optional Ensalada criolla (tomato and onion salad)(for serving)
👨🍳 Instructions
- 1
Peel the green plantains and cut them into thick slices, about 1 to 1.5 inches thick.
- 2
Heat about 2 inches of vegetable oil in a deep skillet or pot over medium-high heat to 350°F (175°C). Fry the plantain slices in batches until lightly golden, about 3-4 minutes per side. Remove with a slotted spoon and drain on paper towels.
- 3
While the plantains are still warm, place them between two cutting boards or use a tostonera (plantain press) and flatten each slice to about 1/2 inch thickness.
- 4
Increase the oil temperature to 375°F (190°C). Carefully return the flattened plantains to the hot oil and fry again until golden brown and crispy, about 2-3 minutes per side. Remove and drain on paper towels. Sprinkle immediately with salt.
- 5
In a separate skillet, heat a small amount of oil over medium heat. Fry the cheese cubes until golden brown and slightly softened on all sides. Drain on paper towels.
- 6
Arrange the crispy tostones on a serving platter. Top each tostone with a few cubes of fried cheese.
- 7
Serve immediately, optionally with a side of frijoles molidos or ensalada criolla.
💡 Pro Tips
- ✓Ensure the plantains are very green for the best texture.
- ✓The second fry is crucial for achieving the signature crispiness of tostones.
- ✓Use a cheese that holds its shape when fried, like queso fresco or farmer's cheese.
🔄 Variations
- Serve with a drizzle of crema or a spoonful of Nicaraguan chili relish (chilero).
- Add a sprinkle of chopped cilantro over the cheese.