top of page

Tostones (Puerto Rican Fried Plantains)

(by Jordan Reed)


1 green plantain 1 c. cooking oil

pinch of salt pinch of pepper

pinch of adobo

2 T. ketchup

2 T. mayonnaise

Bring a pot water to a boil.

Place the green plantain, whole, in the pot and boil for 2 - 3 minutes, or until the skin has softened a little.

Remove from the water, peel off the skin, and cut into 1-inch chunks.

Put oil in a frying pan over medium heat.

When the oil just begins to stir, fry the plantain chunks, about 3 minutes on both sides.

Remove from pan and flatten with a tostonera (or a plate will do).

Return to the pan and fry for another minute on each side.

Drain on paper towels, and season with salt, pepper, and adobo to taste.

Stir the ketchup and mayo together and use as a dipping sauce.


(Read To The Moon And Back, the story that accompanies this recipe.)

Recent Posts

See All

Mom's Rice Pudding

(by Terri Sutton) rice (whatever you have) evaporated milk (enough to cover the rice and then a little more) sugar (sweet enough to know you’re eating a dessert) melted butter (to freshen up the lefto

Comforting Carrots

(by Brigit Binns) 1 1/2 c. chicken or vegetable stock, preferably homemade 3/4 c. full-bodied white wine or vermouth 2 t. raw or turbinado sugar 1 sprig fresh tarragon or 1 piece peeled fresh ginger,

Lemon Curd

(by Lisa S. Greene) (adapted from Melissa Clark of The New York Times) 1 stick unsalted butter 2 t. finely grated lemon zest 1 c. freshly squeezed lemon juice (from 4 - 6 lemons) 3/4 - 1 c. granulated

bottom of page