Chatino Plantain (Tostón)

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Tostón or chatino is one of the most traditional Cuban starters. Toston is a twice fried plantain that is mashed with a mallet and seasoned, and then fried once, chilled and then fried again until golden brown. These are often served with a savoury dip or spicy sauce, or can be used as a chip for other dishes, or sometimes they are dusted with sugar as a sweet snack!

How to Make Chatino Plantain (Tostón):

1. Plantain should be peeled and sliced into 3 or 4 bits widthwise.
2. Cut 1/4″ (0.6 cm) from one end of the plantain (the very tips of the fruit) and then gently scrape the skin down one side without cutting through the plantain itself like a banana. Following this instruction is the best and easiest way to peel the plantain.
3. After carefully prying the peel away with your fingertips, you’ll have the peeled fruit. Cut the plantain into coin-like pieces, widthwise.
4. Put 1″ (2.54 cm) of vegetable oil in a pan and heat the liquid over medium heat until hot.
5. Drop the pieces of plantain into the oil. You must fry the green plantain pieces for about 3 minutes on both sides or until golden.
6. Remove the hot and oily plantains from the pan and put them on a plate covered with a fresh paper towel to soak up the oil.
7. Using the bottom of your cup or a spoon, flatten the fried plantain. If you apply too much pressure to the plantain, it’ll stick to the surface, so press them gently to flatten them out.
8. Return to the hot oil and fry until the plantain pieces are fully cooked and golden brown on both sides.
9. Sprinkle the steaming hot plantains with salt and drain on a paper towel-lined tray (be sure to swap paper towels in between the two fryings to soak up excess oil).
10. Enjoy!