Ingredients:
2 green plantains, the fatter the better
oil for frying
salt to taste
![plantain slices](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ4sp2nlXDmoRmm6WxXGVgTOpHLsLZVOo9jU3gBtyLbi9p2VH01f8e8BVXm9sQIHF62jHOiEENnCAp1EUr51HQb52WIGjw1b4sNftZk3gsB-Z50wNKYq9KOxCnw3ASsWgKV62n/s320/plaintain+cut+for+tostones.jpg)
![frying tostones](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBvZgTyGFHaUDawXqrpR3QrwssumAEm33bVFo9R3u31MIT7cEkNlDqDfNf7KUlXBDiB5T0wHl_Z-9QNMm3bp8OGiIOuIQrITnB_rMyy3ITMPry6MiE1XxVutSibEiqQ6Du0pOq/s320/Frying+tostones.jpg)
While the slices are still warm, smash them with your rock, a meat mallet, or a large flat bottomed cup until they are about 1/4 inch thick.
![Smashing tostones](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqKtpoNY4FbOqua9CQfJsTaeandl1u_ngIaQyi2AQNxDzs41HoeVtV0lTDirja7yCTCvSU_7XvTsba5UuUt4g9GH7lZsh7jaf1LynrOTHSrNqroCc_glvn5-Ji5Ts8aEQYLpoR/s320/Smashing+tostones.jpg)
Return a few at a time to the hot oil, without overcrowding, and continue frying until crisp and deep golden, but not brown, about 3 more minutes. When they are perfectly done, they are crispy on the outside but still tender inside.
![Tostone con mantequilla](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZBi2hCBxarByBPoRzUwkvsQXqlB10GYbzdKPlKBKjbSBnnvGK8ZmYNKN66Gdgn89f0WihnHCeuBr4_kL_bIPJm8owLnTydFExNtUR3XIRxegRJs7Wox_RhccUNMAPDbCI8pDF/s320/Honduran+tostones.jpg)
These tostones turned out yummy and this Popuolu has a good flavor. If you've never had plantains, you should know that they have no banana flavor. I don't much like bananas but I love plantains.
Tostones are very filling. As an appetizer, one or two good sized tostones would be more than enough. As a side dish with a full meal, one-half plantain per person would probably be enough.
![Peeling Popoulu plantains](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTZdXAbgKqJJFxVHAG1bGn1JvubfUtedB-swhc9swBaiHqTVKFRFAkaYSqUBLSJR0kfQG0Foq1SU9KEJKzvTGCakgye4-vcaT5jzy14f3xSPghPZ56iIWehp69A4c2K8T1kTG6/s320/Popoulu.jpg)
Green bananas or plantains are peeled by cutting off the small part of both ends, then using the tip of a knife to slit the peel lengthwise trying not to cut into the fruit.
![Peeling Popoulu plantains](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK8v8O-FpJwO7tyEAWQL0JM_wg7QUoZSlVVrc07-guOw8SAf8EVAmg9JcdGUorPexNuMoQiddJ4YeXhBoKzowQoJpchjXABF4M3HYHM9EjYGZXVvFyORSD4h6tNc9DQLUgs45y/s320/Peeling+popoulu.jpg)
I'm usually pretty good at this but these were very thin-skinned plantains which had to be peeled with a knife. Generally the peel is much thicker.
![Color of cooked plantain](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ9TPsHGoV7N_TS691USLdRJ3J63U6lhL3JgJK8UL0cCj9QNT2KiyOig-KRL7nlaH1eWcDGXO6dFDmZ1OxvG9Ren3Feqo9FbsBkgr0nqdkL2sekZ3S_GaMaKMSZzDfr5aKF-xF/s320/Cooked+and+raw+plantain.jpg)
Plantains, or plátanos in Spanish, turn this bright yellow color when cooked. Bananas do not. Case closed!
It is a good thing that they were plátanos because tostones are supposed to be made with plátanos, not bananas. They may be made with bananas in some countries, but I think that would be highly frowned upon here in Honduras.