Description
Tostones are crispy twice-fried green plantain slices, a popular snack or side dish in Latin American and Caribbean cuisines. This recipe guides you through peeling, frying, smashing, and refrying plantains to achieve the perfect crunchy texture, seasoned simply with salt or your favorite spices. Serve warm with dipping sauces like garlic mayo or mojo for a delicious treat.
Ingredients
Plantains
- 2–3 green (unripe) plantains
Frying
- Vegetable oil, for frying (enough to fill 1 inch in skillet)
Seasoning & Optional
- Salt, to taste
- Optional: garlic salt, adobo seasoning, or dipping sauces such as garlic mayo or mojo
Instructions
- Peel Plantains: Cut off both ends of each plantain. Make a few shallow slits lengthwise along the peel and carefully remove the skin using your fingers or a spoon. Slice the peeled plantains into 1-inch thick pieces.
- 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 on each 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 plate, flatten each fried plantain piece until it is approximately 1/4-inch thick. This step helps to create the characteristic tostones shape and texture.
- Second Fry: Return the flattened plantain pieces to the hot oil and fry again for 2 to 3 minutes per side until they become golden brown and crispy. Once done, remove them and drain on paper towels to soak up any extra oil.
- Season & Serve: While the tostones are still hot, sprinkle them with salt or your preferred seasoning such as garlic salt or adobo. Serve immediately with optional dipping sauces like garlic mayo or mojo for enhanced flavor.
Notes
- Use green, unripe plantains for the best texture and flavor; ripe plantains will be too soft and sweet.
- Maintain medium heat during frying to ensure the plantains cook evenly and avoid burning.
- Flatten the plantains gently but firmly to prevent them from breaking apart during the second fry.
- For a healthier alternative, you can drip off excess oil on paper towels after frying.
- Tostones are best served fresh and warm for maximum crispiness.
