I didn't know you could do that with plantains, twice frying seems so much better! I've only fried them once and twice I bet makes them crispy which I would like better, and the smash tip ❤️. Thank you Chef Buck and Camera Girl.... Have a great weekend.
it really doesn't take much time to twice-fry them...sometimes CG and I will go down a plantain rabbit hole 'cause it's such a versatile ingredient, and then before we know it we've eaten way too much plantain
Chef Buck, I made these this morning. Thank you for the video and recipe. I fried them in coconut oil and used your suggestion of garlic powder and chili powder, and a little salt after the second fry.... yum!
spaghetti and tostones sounds like a weird combo, but now that I think about it, the first 2 Cuban restaurants that pop into my head both serve spaghetti--I've just never ordered spaghetti at a Cuban restaurant
We love getting them out at restaurants, but sometimes it's hit and miss 'cause they can be too dried out...but they're easy to make at home, and easy to make delicious every time
My son loves plantains. I'm planning his birthday meal coming up soon and if I can find good plantains on his birthday I'll make this recipe. Thank you. Hope y'all are having a wonderful time.
Thanks from the bottom of my heart ❤️ you just posted a recipe for plantain I’ve been looking for that eliminates the soaking in water which was the main reason I stopped making them! Love this!!!🎉🎉🎉🎉
Thank you for sharing this awesome recipe! This looks quite healthy and tasty. Because of this video, I researched and learned the difference between a plantain and a banana. Both seem healthy. Keep up the good work and have a great weekend, Chef Buck and CG!
plantains can fool you into thinking you're having something healthy!--but once you tostone them up it can't be too healthy...nothing healthy is ever twice-fried, I fear!
@@ChefBuckRecipes I agree! Bananas and plantains are quite different. Also, you're right about fried items! Thank you so much for this necessary tip, Chef Buck! Otherwise I would have over-indulged in them!
Chef did you know if you add two green plantain and one ripe plantain in a blender you can make dumplings for any soup by adding table spoonfuls it into any soup. Please try so yummy. BUMM BUMM BUMM
Tostones are delicious. Usually it is a side order with your protein in several countries in Latin America. In my country we call them "patacones". Thank you and warm regards.
Thank you for sharing the knowledge. I was doing some shopping in Costco was rushing around didn’t pay too much attention. I thought I bought bananas but they were plantains. Didn’t know what to do with them till I saw your video. So I’m gonna give it a go for lunch.
Lovely cheap snackeroo. Just takes some time. But the lack of chemicals & gunk makes em a win win over bagged stuff. Plus, its kind of like an event making em. Festive! Thanks for reminding us to do this! 👏👏👏😊👏👏
They're funny today. I love that he kept popping his head in the camera frame, just as camera girl was about to look a the totones. I enjoy the recipes a lot too! Can't wait to make this.
Hi, CB and CG! Looked like a lot of cleanup, but a lot of flavor for the effort. Good excuse for loading up on garlic, as if that ever needs an excuse. And I enjoyed the bit o'Philosophy, too.
Not too bad in the cleanup department---easier than frying potatoes, I think--or at least a more sure-fire recipe result...I don't think I've ever cooked a bad tostone, but I've mucked up some fried potatoes for sure (too soggy sometimes)
it is tasty...probably not much healthier than potato chips, but at least it starts out looking like a banana, which I tell myself is a step in a better direction :^)
I'm so used to seeing plantains that it would be weird if I couldn't find them, but maybe that's because we live in the Southeast USA...what part of the world are you in?
FYI - another word for "tostones" is "patacones." It depends on what country you're from. Also, one way I had them in Puerto Rico was topped with sour cream, which was then topped with black caviar, with a vessel of garlic oil on the side to pour over it all. YUM!
Chef Buck. Love your recipes for sure and the humor. Just a note the paper towels need a change up each time for oil absorption. I’m sure you always do that. You were just nervous in front of the camera. No worries though. I love Tostones and homemade is even better. Can’t wait to to try them. Thanks. 😉
My Columbian roommate used to cook them for us. For some reason, I thought he fried them when they were ripe. I guess I was wrong it been many moons since. Do you have a recipe for the ripe ones as well. Thanks for sharing. It brought back many memories 👍❤️✌️🙏🇺🇸
I think fried ripe plantains are more popular than tostones, or at least they are at the Cuban restaurants we frequent in Florida. Here's how I fry ripe plantains at home ruclips.net/video/14SfAyEofN0/видео.html ...it's very sweet and gooey, quite unlike a tostone
I missed your video so much I decided to Marathon a few, it was more than a few. I think I watched two hours worth. I just wanted to leave a tip for you for all your veggies that you bring home and wash, put a paper towel around them and put them in a Ziploc bag, if you bring home, cilantro wash it thoroughly shake it dry wrap paper towels around it and put it in the plastic bowl with the lid on a Ziploc bag work to do the same thing for your iceberg lettuce. Your cabbage cauliflower, your Romain lettuce it will stretch your vegetables for an additional Three weeks I’ve had cilantro as long is a month you just check it if he needs the paper towel to be dampened with water or switch out the paper towel for fresh one. Here’s a tip for mushrooms. Everybody thinks you should just wipe them off. However, I don’t wipe them off and put them in a bowl of water and I squeeze the water out of them. Yes, I squeeze the water out of them then I just slice them up and put them in paper towels and I wrap them up good so they will be in the dark or you can dehydrate them. It doesn’t change the flavor but you’re not eating dusty great either that will jack up your gallbladder or give you appendicitis. It’s just the tip. I hope it helps. Have a blessed day and be safe on your travels.😊
Thanks a bunch for watching our vids--and for all the great veggie tips! Cilantro is a fave of mine, but it can go fast in the fridge. When we lived in Seattle and shopped at the terrific Asian markets downtown, we'd buy huge bags of cilantro at a great price...it was always a challenge to get through it before it spoiled. Have a great weekend!
I was born in P.R. and my grandparents had plantain plants (Plantago) I ate the green/yellow plantains like it was going out of style. 😂 Btw I love adding green plantains in my Sancocho. Thank you Chef and the Lady behind the camera.
I totally get ya. Shave off a few years on the back end to enjoy life and all of it's glories on the front end. After all, these days...? With climate change and the global shift towards stupidity, wars, etc... why wouldn't you be okay with shaving off a few years on the back side to enjoy the here and now? I'm totally down. All you have is today. Everyone has a bus with their name on it and we could be hit by it at any time, so why not enjoy life to the fullest every day? That includes the "healthiest" of us. After all, the father of running died of a heart attack while running. These look absolutely delicious!
My impression of plantains, for 20 years growing in my South Jersey pastures, was a weed that grew in compacted soil and could only be removed by digging down to remove the full root system. Common names are useless and only the Latin prevails.
@@ChefBuckRecipes the Latin name for the plantain I am referring to is Plantago Rugelii but the plantain you are referring to has the Latin name of Musa x paradisiaca. Latin names are very important over "common" plant names.
I googled "st louis Cuban restaurants" and a few of them came up in that area...you can look at menus for Caribbean and central american restaurants for tostones...sometimes they'll have them, but often times they won't...I find more often than not that a restaurant that serves plantains will often serve fried ripened plantains, which are sweeter and gooier, and overall easier to prepare in a restaurant environment
![Tostones [Green Fried Plantains] with Crushed Garlic Oil](/img/1.gif)
I didn't know you could do that with plantains, twice frying seems so much better! I've only fried them once and twice I bet makes them crispy which I would like better, and the smash tip ❤️. Thank you Chef Buck and Camera Girl.... Have a great weekend.
it really doesn't take much time to twice-fry them...sometimes CG and I will go down a plantain rabbit hole 'cause it's such a versatile ingredient, and then before we know it we've eaten way too much plantain
Chef Buck, I made these this morning. Thank you for the video and recipe. I fried them in coconut oil and used your suggestion of garlic powder and chili powder, and a little salt after the second fry.... yum!
Tostones are great with Beef Steak...Spaghetti...garlic shrimp...so yummy!
spaghetti and tostones sounds like a weird combo, but now that I think about it, the first 2 Cuban restaurants that pop into my head both serve spaghetti--I've just never ordered spaghetti at a Cuban restaurant
I had tostones for the first time on a Jamaican beach in the ‘80’s. I have eaten them at every opportunity ever since. I have to try this recipe!!!
We love getting them out at restaurants, but sometimes it's hit and miss 'cause they can be too dried out...but they're easy to make at home, and easy to make delicious every time
My son loves plantains. I'm planning his birthday meal coming up soon and if I can find good plantains on his birthday I'll make this recipe. Thank you. Hope y'all are having a wonderful time.
When I was a kid, I don't know if tostones would beat out chocolate cake (even now I'm not sure)
@@ChefBuckRecipes oh there will be chocolate cake😂
Thanks from the bottom of my heart ❤️ you just posted a recipe for plantain I’ve been looking for that eliminates the soaking in water which was the main reason I stopped making them! Love this!!!🎉🎉🎉🎉
I've never soaked them in water...is that to reduce the starchiness?
i love tostones and i love it even more when they get a little ripen, so its a mixed of both firm/crispy and sweat tostones
I've never eaten a plantain! You make them look so tasty. Have a great week, you two. I hope your travels find you well.
Do you see them in the stores around where you live? Plantains very easy to come by in Florida
Thank you for sharing this awesome recipe! This looks quite healthy and tasty. Because of this video, I researched and learned the difference between a plantain and a banana. Both seem healthy. Keep up the good work and have a great weekend, Chef Buck and CG!
plantains can fool you into thinking you're having something healthy!--but once you tostone them up it can't be too healthy...nothing healthy is ever twice-fried, I fear!
@@ChefBuckRecipes I agree! Bananas and plantains are quite different. Also, you're right about fried items! Thank you so much for this necessary tip, Chef Buck! Otherwise I would have over-indulged in them!
I love tostones ...thanks 😊
thanks for watching!
Chef did you know if you add two green plantain and one ripe plantain in a blender you can make dumplings for any soup by adding table spoonfuls it into any soup. Please try so yummy. BUMM BUMM BUMM
wow...that sounds very interesting...I'll have to try that out
Tostones are delicious. Usually it is a side order with your protein in several countries in Latin America. In my country we call them "patacones". Thank you and warm regards.
we often get tostones as an appetizer or side dish at Cuban restaurants here in Florida
Thank you for sharing the knowledge. I was doing some shopping in Costco was rushing around didn’t pay too much attention. I thought I bought bananas but they were plantains. Didn’t know what to do with them till I saw your video. So I’m gonna give it a go for lunch.
Lovely cheap snackeroo. Just takes some time. But the lack of chemicals & gunk makes em a win win over bagged stuff. Plus, its kind of like an event making em. Festive! Thanks for reminding us to do this! 👏👏👏😊👏👏
"Lovely cheap snackeroo" is a perfect description--thanks for watching!
They're funny today. I love that he kept popping his head in the camera frame, just as camera girl was about to look a the totones. I enjoy the recipes a lot too! Can't wait to make this.
What a crazy fruit that I've never tried in my life! Cheers Chef!
Green plantains are so starchy that it's hard to believe it's a fruit
Tried it and good recipe. Never put garlic powder before gives it a nice taste. As a Jamaican woman I approve
Hi, CB and CG! Looked like a lot of cleanup, but a lot of flavor for the effort. Good excuse for loading up on garlic, as if that ever needs an excuse. And I enjoyed the bit o'Philosophy, too.
Not too bad in the cleanup department---easier than frying potatoes, I think--or at least a more sure-fire recipe result...I don't think I've ever cooked a bad tostone, but I've mucked up some fried potatoes for sure (too soggy sometimes)
That looks like a really tasty treat to try out 😊👍
it is tasty...probably not much healthier than potato chips, but at least it starts out looking like a banana, which I tell myself is a step in a better direction :^)
I have had these before living in Miami but yours look a lot better. My favorite part was the smashing.
big Hulk fan?
Those are soooo good. I like the garlic/lime sauce the Cubans serve with them here in Miami.
Cuban restaurants are where we generally find tostones as well--like you, we're in Florida
Okay, This one I HAVE had before... I used to eat 'em with ketchup cuz they just taste like fries and it's amazing!
exactly--I always feel like I'm eating a substitute "tator tot" when I have tostones
I made it and it was super delicioso thanks for sharing
thanks came out really good
You're awesome I always learn something new from you
I have always wanted to try this but can’t find in my grocery. Maybe I’m not looking hard enough. Lol. Looks delicious. ❤️❤️❤️
I'm so used to seeing plantains that it would be weird if I couldn't find them, but maybe that's because we live in the Southeast USA...what part of the world are you in?
@@ChefBuckRecipes Indiana
@@ChefBuckRecipes hi no no no no
If a plantain peel is hard to peel, you can wrap it in a wet paper towel, put it in the microwave for a couple minutes.
thanks for the suggestion!--the peels can be tricky on the unripe plantains...feels like I'm pulling off a hide sometimes
Do these all the time with my Latino fishing crew. Boat load of fish, Bbq cranking, cooler of brew. Yeah Baby.
sounds like a fun boat!
Cant wait to try this !!
Yummy!
thanks!
Great recipe thanks for sharing. Do you have a Yuca fries recipe?
I love YUCA!
I love yuca fries but I don't think I've ever made them at home--I usually saute boiled yuca in a skillet with lots of oil and onions.
FYI - another word for "tostones" is "patacones." It depends on what country you're from. Also, one way I had them in Puerto Rico was topped with sour cream, which was then topped with black caviar, with a vessel of garlic oil on the side to pour over it all. YUM!
Chef Buck. Love your recipes for sure and the humor. Just a note the paper towels need a change up each time for oil absorption. I’m sure you always do that. You were just nervous in front of the camera. No worries though. I love Tostones and homemade is even better. Can’t wait to to try them. Thanks. 😉
My Columbian roommate used to cook them for us. For some reason, I thought he fried them when they were ripe. I guess I was wrong it been many moons since.
Do you have a recipe for the ripe ones as well.
Thanks for sharing. It brought back many memories 👍❤️✌️🙏🇺🇸
I think fried ripe plantains are more popular than tostones, or at least they are at the Cuban restaurants we frequent in Florida. Here's how I fry ripe plantains at home ruclips.net/video/14SfAyEofN0/видео.html ...it's very sweet and gooey, quite unlike a tostone
@Chef Buck
Tyvm for that link. I watched it and got 👍 up!
These look tasty, I got a little Kilroy vibe from CG at 0:50 😝 edit: is anybody here old enough to remember 'Kilroy Was Here' besides me?!
I remember that from when I was a kid...we lived in England for a bit, and I think 'Kilroy was here' was more of a thing over there
I've been looking for a recipe of this!! In tired of buying them lol
I see them in the frozen foods section at the grocery, but I've never tried them premade
We could this patacones in Colombia, these are great with almost anything.
never heard them called patacones before...hopefully I'll get to say that one day in Colombia!
I missed your video so much I decided to Marathon a few, it was more than a few. I think I watched two hours worth. I just wanted to leave a tip for you for all your veggies that you bring home and wash, put a paper towel around them and put them in a Ziploc bag, if you bring home, cilantro wash it thoroughly shake it dry wrap paper towels around it and put it in the plastic bowl with the lid on a Ziploc bag work to do the same thing for your iceberg lettuce. Your cabbage cauliflower, your Romain lettuce it will stretch your vegetables for an additional Three weeks I’ve had cilantro as long is a month you just check it if he needs the paper towel to be dampened with water or switch out the paper towel for fresh one. Here’s a tip for mushrooms. Everybody thinks you should just wipe them off. However, I don’t wipe them off and put them in a bowl of water and I squeeze the water out of them. Yes, I squeeze the water out of them then I just slice them up and put them in paper towels and I wrap them up good so they will be in the dark or you can dehydrate them. It doesn’t change the flavor but you’re not eating dusty great either that will jack up your gallbladder or give you appendicitis. It’s just the tip. I hope it helps. Have a blessed day and be safe on your travels.😊
Thanks a bunch for watching our vids--and for all the great veggie tips! Cilantro is a fave of mine, but it can go fast in the fridge. When we lived in Seattle and shopped at the terrific Asian markets downtown, we'd buy huge bags of cilantro at a great price...it was always a challenge to get through it before it spoiled. Have a great weekend!
Can you eat them cold? How long do they keep? I really like plantains. I will have to try this recipe
I was born in P.R. and my grandparents had plantain plants (Plantago) I ate the green/yellow plantains like it was going out of style. 😂
Btw I love adding green plantains in my Sancocho.
Thank you Chef and the Lady behind the camera.
I think these would pair extremely well with pork!
yes--they often are at Cuban restaurants--very tasty
I totally get ya. Shave off a few years on the back end to enjoy life and all of it's glories on the front end. After all, these days...? With climate change and the global shift towards stupidity, wars, etc...
why wouldn't you be okay with shaving off a few years on the back side to enjoy the here and now?
I'm totally down.
All you have is today. Everyone has a bus with their name on it and we could be hit by it at any time, so why not enjoy life to the fullest every day? That includes the "healthiest" of us.
After all, the father of running died of a heart attack while running.
These look absolutely delicious!
Twice cooked must be the secret to good tostones. My friend tried once and they were not good.
that initial fry softens the green plantain up and makes them nice and smashable so that they can be refried into crispy deliciousness
My impression of plantains, for 20 years growing in my South Jersey pastures, was a weed that grew in compacted soil and could only be removed by digging down to remove the full root system. Common names are useless and only the Latin prevails.
and this is a Latin dish!...so really it all makes sense
@@ChefBuckRecipes the Latin name for the plantain I am referring to is Plantago Rugelii but the plantain you are referring to has the Latin name of Musa x paradisiaca. Latin names are very important over "common" plant names.
What type of oil do you use?
l make both the sweet one too
Never heard of this. Do not know of any Cuban restaurants here. St. Louis girl.
If anyone knows of a restaurant here let me know.
I googled "st louis Cuban restaurants" and a few of them came up in that area...you can look at menus for Caribbean and central american restaurants for tostones...sometimes they'll have them, but often times they won't...I find more often than not that a restaurant that serves plantains will often serve fried ripened plantains, which are sweeter and gooier, and overall easier to prepare in a restaurant environment
@@ChefBuckRecipes thank you.
What is "Mai Oil?" olive? vegetable?
We in Jamaica doesn't find it hard
Wait.. What if you did this with unripe bananas?
Guess you didn't use your brain on the first try