Banan Peze (Crisp Fried Plantains)

Banan Peze (Crisp Fried Plantains)

Salt water is the key to making these golden, starchy disks crisp and salty. Smashed and fried plantains are a popular staple around the Caribbean, where they are called tostones, patacones or, in Haiti, where this recipe comes from, banan peze.
  • Total:
  • Serves: 4 persons



  1. Step 1

    Slice the plantains crosswise into thick slices, about 1 1/4 inches. (You should get about 5 slices per plantain.)
  2. Step 2

    In a bowl large enough to hold the plantains, combine the salt with 1/2 cup water and stir until dissolved. Add plantains and set aside to soak for 15 to 20 minutes.
  3. Step 3

    In a skillet, heat oil over medium-high heat until shimmering.
  4. Step 4

    Working in batches to avoid crowding, add plantain slices to skillet. (Keep the salt water used for soaking). When all the slices are in, sprinkle in about 2 teaspoons of the salt water. (It may splatter; keep a lid or splatter screen handy.)
  5. Step 5

    Cook plantains about 5 minutes, turning once, until golden on both sides and just turning brown at the edges. As they brown, transfer them to paper towels to drain.
  6. Step 6

    On a chopping board, using a broad solid spatula or a tostonera (plantain smasher), press down on each slice to flatten it into a flat round, about 1/4 inch thick and 2 inches wide.
  7. Step 7

    Reheat the oil over medium heat. Dip flattened plantains in the salt water and fry the rounds again for about 1 minute on each side, until crispy and golden brown.
  8. Step 8

    Drain on paper towels and serve immediately.