Description
Tostones are deliciously crispy twice-fried green plantain slices popular in Caribbean and Latin American cuisines. They make a perfect appetizer or snack, offering a savory, slightly salty flavor with a satisfying crunch. This recipe demonstrates how to peel, fry, flatten, and refry plantains to achieve the ideal texture, with optional garlic seasoning and dipping sauces to enhance the taste.
Ingredients
Scale
Plantains and Frying
- 2 green plantains
- 1/2 cup vegetable oil (for frying)
- 1/2 teaspoon salt
- Water (for soaking)
Optional
- Garlic salt (for seasoning)
- Dipping sauce such as mojo or cilantro-lime sauce
Instructions
- Peel the Plantains: Cut off the ends of each plantain, then make a lengthwise incision through the skin. Use your fingers to carefully peel away the thick green skin, exposing the flesh beneath.
- Slice Plantains: Cut the peeled plantains into 1-inch thick slices to prepare for soaking and frying.
- Soak the Slices: Place the plantain slices in a bowl filled with salted water and soak them for 10 minutes. This helps soften the plantains and infuse them with a mild salty flavor.
- Drain and Dry: Remove the slices from the water and pat them completely dry using paper towels; this will prevent oil splatter during frying and promote crispiness.
- First Fry: Heat the vegetable oil in a large skillet over medium heat. Fry the plantain slices for about 2 to 3 minutes on each side until they turn golden but remain soft inside. Remove and drain on paper towels.
- Flatten the Plantains: Use the bottom of a glass or a tostonera to gently press each fried plantain slice into a flat disc, ensuring they remain intact.
- Second Fry: Return the flattened discs to the hot oil and fry again for 1 to 2 minutes per side until they become crispy and golden brown. Drain them on fresh paper towels to remove excess oil.
- Season and Serve: Sprinkle the hot tostones with salt immediately. Optionally rub with a garlic clove, sprinkle with garlic salt, and serve with dipping sauces such as mojo or cilantro-lime dressing for enhanced flavor. Best enjoyed fresh for maximum crispiness.
Notes
- For extra flavor, rub fried tostones with a garlic clove or sprinkle with garlic salt before serving.
- Use a tostonera if available to press the plantains evenly and prevent breakage.
- Serve immediately to enjoy the crispy texture, as tostones lose crunchiness if refrigerated or left out too long.
- Mojo sauce, made with garlic, olive oil, and citrus, pairs excellently with tostones.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Caribbean, Latin American
Nutrition
- Serving Size: 4–5 tostones
- Calories: 210
- Sugar: 1 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 1 g
- Cholesterol: 0 mg
