Description
Tostones are twice-fried, crispy green plantain slices popular in Latin American and Caribbean cuisines. They are savory, crunchy, and perfect as a snack or side dish, often enjoyed with garlic mayo, mojo, or simply salted.
Ingredients
Scale
Plantains
- 2–3 green (unripe) plantains
Frying
- Vegetable oil, for frying (enough to fill 1 inch in skillet)
Seasonings
- Salt, to taste
- Optional: garlic salt, adobo seasoning
Dipping Sauces (Optional)
- Garlic mayo
- Mojo sauce
Instructions
- Peel Plantains: Cut off both ends of each plantain. Make a few shallow slits lengthwise along the peel and use your fingers or a spoon to carefully remove the skin. Slice the peeled plantains into 1-inch thick pieces to prepare for frying.
- First Fry: Heat about 1 inch of vegetable oil in a deep skillet over medium heat. Fry the plantain slices for 3 to 4 minutes per side until they turn lightly golden but are not fully crisp. Remove them from the oil and drain on paper towels to remove excess oil.
- Smash: Using the bottom of a glass, a tostonera (plantain press), or a flat plate, flatten each fried plantain slice until it is about 1/4-inch thick. This step helps achieve the signature crispy texture.
- Second Fry: Carefully return the flattened plantains to the hot oil and fry them again for 2 to 3 minutes per side, or until they become golden and crispy. Drain the tostones on paper towels to absorb any remaining oil.
- Season & Serve: While the tostones are still hot, sprinkle them with salt or your preferred seasoning like garlic salt or adobo. Serve immediately with optional dipping sauces such as garlic mayo or mojo for enhanced flavor.
Notes
- Use green, unripe plantains for the traditional starchy, crispy texture.
- Ensure oil is at medium heat to avoid burning before cooking through.
- Double frying is essential to get the perfect crispiness.
- Use a tostonera for evenly flattened plantains if available.
- Serve immediately for best texture, as they soften upon cooling.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Frying
- Cuisine: Latin American, Caribbean
