Tostones are perhaps one of the greatest appetizers in Honduras, and the hardest part about making your own is peeling the plantain! (Don’t try to peel it like a banana… take a knife and cut off both ends, then slit the peel lengthwise, dividing it into several sections, then peel off from either end, using either your fingers or the knife. Warning: It is a bit of a sticky job.)

Basic Tostone Recipe

Several green plantains (platanos)

Oil for frying

Salt

Heat the oil in a heavy skillet. In the meantime cut the peeled plantains into approx. 1 inch slices. When the oil is hot, carefully place a few of the slices into the hot oil and cook until golden on the outside, 3-4 minutes. Remove from the pan and place on a paper towel to drain. Place another set of slices into the pan.

When the slices have cooled slightly, use a large, flat-bottomed cup to mash them until they are about ¼ inch thick. (At this point you can dip them into a mixture of garlic and water for a few seconds to soak up the flavor… not sure how Honduran that is, but I enjoy them most that way.) After smashing (and soaking for 10-15 seconds if you wish) carefully place the now mashed plantain slices back into the oil. Cook until brown, let cool on a paper towel, and enjoy! They are best when seasoned with a little bit of salt, and many enjoy them with a little bit of cheese, or ketchup.

Let me know how you like your tostones; I am always open to trying new things!

For more Honduran Recipes, click here.

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