Most Cubans would say that tostones are made with green plantains only. Cubans and spaniards call them platanos machos verdes or pintones. I like them just a bit less green. It makes them just a bit sweeter. This plantain is not the yellow (johnson) bananas you find in your produce department, although most latin grocers carry the large plantains nowadays. This large green plantain is almost always either fried or boiled, that I know of. Tostones are first cut into thick one inch slices, placed in a bowl of salted water for about half an hour. Remove from water, pat them dry and fry until golden. Pull out of the frier, place them on a brown grocery bag , fold half the paper bag over the fried plantain and flatten it with a small but heavy skillet, a rolling pin, or a large drinking glass. You can also obtain a tostoneria, a wooden utensil specifically designed for making tostones. As you are flattening them you can place them back into the frier and refry them until crispy golden. Remove them from the frier and place them on a dish with paper towel underneath to absorb some of the oil. It is best to salt them immediately so that the salt sticks to the surface before they cool down. To make tostones just a bit more healthy ;-) or at least tastier, try finding organic plantains, pink salt, and fry in canola oil.
This shot was done in the studio, with simulated window light camera right. An HMI daylight bulb placed behind a 6' X 6' diffusion scrim. I use this lighting a lot, to simulate a single window on location or at home. Our local gringo food stylist Scott Hartzler made the the tostones and found the banana leaves. Scott makes the tostones as good as any Cuban! Not bad for a good ole boy from Texas!