Tostones (Twice-Fried Plantains)
Crispy, golden smashed plantains fried twice for the perfect crunch — a beloved Caribbean and Latin American side dish.
Details
Ingredients
- 3 green (unripe) plantains
- Vegetable oil for frying
- Salt to taste
- Mojo Dipping Sauce:
- 4 cloves garlic, minced
- 1/4 cup olive oil
- 2 tbsp lime juice
- 1 tbsp fresh cilantro, chopped
- Salt to taste
Instructions
- 1
Peel green plantains and cut into 1-inch rounds.
- 2
Heat 1 inch of oil to 165°C (325°F) in a heavy pan. Fry plantain rounds for 2-3 minutes per side until pale golden. Remove and drain.
- 3
Using the bottom of a glass or a tostonera, smash each piece flat to about 1/4-inch thick.
- 4
Return smashed plantains to the oil (now at 175°C / 350°F) and fry for 2-3 minutes per side until deeply golden and crispy.
- 5
Drain on paper towels and season immediately with salt.
- 6
Make mojo sauce: Combine garlic, olive oil, lime juice, cilantro, and salt. Serve alongside the hot tostones.
About This Recipe
The irresistible crunch of a perfectly made tostone is a quintessential sound of Caribbean and Latin American cuisine, a testament to the transformative power of a simple, unripe plantain. Far from its sweeter, ripe cousin, the green plantain provides a starchy, savory canvas that, through a unique twice-frying method, becomes an exceptionally satisfying side dish or snack. This technique is crucial: an initial fry softens the plantain, allowing it to be smashed flat, creating maximum surface area for the second, higher-heat fry that yields its signature golden crispness and fluffy interior. Tostones are more than just a fried food; they are a culinary staple, deeply embedded in the food cultures from Cuba and Puerto Rico to Colombia and the Dominican Republic, often found gracing plates alongside anything from roasted pork and seafood stews to simple fried eggs. While a sprinkle of salt is classic, the vibrant, garlicky Mojo Dipping Sauce provided here elevates them to new heights, offering a tangy counterpoint that cuts through the richness. Experiment with other dips like a spicy mayo or even guacamole for a delightful twist.
Tips & Tricks
- • To easily peel green plantains, cut off both ends, then score the peel lengthwise in 2-3 places without cutting into the flesh. Pry open the peels with a knife or your thumb and remove them under running water if they are particularly sticky.
- • For an extra flavor boost before the second fry, dip the smashed plantains into a bowl of seasoned water (with garlic powder, onion powder, and a pinch of salt) or a light brine for a few seconds.
- • Tostones are best enjoyed fresh, but if you have leftovers, reheat them briefly in a toaster oven or air fryer at 350°F (175°C) until crispy again, about 5-7 minutes.
- • Beyond the classic Mojo, tostones make an excellent base for savory toppings like shredded ropa vieja, seasoned ground beef, or even a fresh pico de gallo for a more substantial appetizer.
Nutrition Facts
Per serving (approximate)