Plantains are one of the most versatile fruits. Not only does it lend itself well to both sweet and savority dishes, but it can be cooked in different ways during different degrees of ripeness.

Frying plantains twice is a popular method of cooking plantain in the Caribbean and Latin America. Most popularly known as tostones, they’re also called tachinos and patacones in some places.


1 Plantain

3 ounces oil

cold water

salt to taste


Peel plantains and cut into chunks that are just less than 1 inch thick

Fry until golden then remove from pan and allow to cool

Gently press so that each chunk becomes a disc

Briefly dip into cold water, then return to pan and fry until crisp

Add salt to taste