Ahhh, tostones. It’s a great midnight snack. Use green plantains, cut on the bias and fry once for about 3-ish minutes. Remove from the oil and smash with a can of tuna, with just the right twist of the wrist. Fry them again in oil that’s not too hot…Everything’s better fried, so twice fried is even better.
platanos verdes y tamarindo

plaintains 1st fry

finished tostones

They’re perfect hot out of the oil (vegetable or canola), drained for just a second on a paper bag and sprinkled with sea salt and a dash of Tabasco. Sometimes I slice habaneros to heat things up. They’re also great topped with creme fraiche and caviar and a toast of Champagne.

tostones fleur de sel


close up caviar and creme fraiche

1 comment... read it below or add one


  1. January 22, 2008 12:25 pm by tiaanita Reply

    Hi Kim,
    I just love keeping track of you on your blog! I NEVER knew you were a closet tostones fan. These are a staple of Colombian cuisine as well and I have found memories of my aunt, Maria Ines, frying up huge batches. Next time give them a try with a vinegary cilantro salsa. Muy Bueno!

    Congratulations on your luscious book. I devoured it in just a couple of days. Hope you are feeling better. Wishing you all the best.

    Love, Ana

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