Tostones (Twice-Fried Plantains)

Tostones (Twice-Fried Plantains)

Tender, crispy Puerto Rican twice-fried plantains topped with spicy shrimp and mouthwatering pineapple guacamole are the perfect appetizer. Tasty ingredients come together to create an incredible explosion of flavor.

Makes 10-15 tostones

Course Snack

Cuisine Puerto Rican

Diet Gluten Free

Prep Time 25

Cook Time 15

Total Time 40

Servings

Calories 557kcal

Author Imma

Ingredients

Tostones

2-3 unripe plantains
Seasoned salt, to taste (or garlic salt)
Freshly ground pepper
Oil for deep-frying

Pineapple Guacamole

2 large avocadoes, cut in half and pits removed
¾ cup (8oz or 227g) pineapple finely diced (or canned crushed pineapple packed in juice, and use juice as needed for desired thickness)
1 clove garlic, minced
¼ cup jalapenos minced (optional)
¼ cup red onion, minced
½ lime or lemon, juiced
¼ cup cilantro, chopped
¼ teaspoon cumin (optional)
1 tablespoon olive oil (optional)
Salt to taste
1-2 pounds (450-900g) shrimp (I used extra large-21-25 count)

Instructions

Tostones

Cut the plantains into 4-5 thick round shapes.
In a large saucepan, pour vegetable oil until it's at least 3 inches (or about 5 cm) deep. Place on medium heat until the oil is 375℉/190℃.
Gently drop the plantain slices into the oil. Do it in batches, so you don't overcrowd the pan.
Fry for a few minutes until lightly brown (3-4 minutes on each side).
Using a large slotted spoon or something similar, remove the plantain from the oil to flatten them.
Place a tostón on a chopping board or flat surface, and press down on it firmly with the back of a heavy plate, bottle, or skillet until flattened to about ¼-inch thick. Repeat with the remaining slices.
Fry the flattened pieces in the 375°F/190℃ oil, turning them occasionally, for 2-3 minutes or until they are golden. Then transfer them with a slotted spoon to paper towels to drain, and season them with garlic salt and pepper.

Pineapple Guacamole

Scoop the avocado into a bowl. Mash it with a fork until you have a smooth and chunky texture.
Drain the crushed pineapple and add it to the avocado.
Add lime juice, jalapeño, cumin, onion, garlic, cilantro leaves, salt, and mix gently.

Shrimp

Generously season the shrimp with Creole spice or your favorite seasoning. Heat about two tablespoons of oil over medium heat in a heavy-bottomed Dutch oven or skillet.
Sauté for about 5 minutes, and set them aside.
Top tostones with a spoonful of pineapple guacamole and shrimp, and serve.

Notes

If you don't have a digital kitchen thermometer, you can test the heat by carefully placing a tiny bit of plantain into the oil. If it bubbles immediately, you're good to add your tostones.
The perfect way to flatten the plantains is by using a tostonera (specifically designed to flatten tostones), but a meat mallet, the bottom of a heavy plate, bottle, or skillet will work. I used a measuring cup.
Cook the tostones in batches so you don't overcrowd the pan.
Dip your plantain slices in water with a bit of lime juice to keep them from turning brown if it's going to be a while before you get around to frying them.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition