📝 About This Recipe
A cornerstone of Caribbean soul food, these Tostones are savory, starchy, and irresistibly crunchy. Made from green plantains that are fried, smashed, and fried again, they offer a delightful contrast between a crispy exterior and a tender, buttery heart. Served with a pungent, citrusy Garlic Mojo, they are the ultimate tropical comfort food that bridges the gap between a side dish and a snack.
🥗 Ingredients
The Plantains
- 4 large Green Plantains (Must be firm and completely green with no yellow spots)
- 3 cups Neutral Frying Oil (Vegetable, canola, or grapeseed oil)
- 1 teaspoon Fine Sea Salt (For seasoning immediately after frying)
- 2 cups Ice Cold Water (Used for the optional crisping soak)
- 1/2 teaspoon Garlic Powder (Added to the soaking water for subtle flavor)
Garlic Mojo Dipping Sauce
- 1/2 cup Extra Virgin Olive Oil (High quality for best flavor)
- 6-8 pieces Fresh Garlic Cloves (Minced or pressed into a paste)
- 2 tablespoons Fresh Lime Juice (Approximately 1 large lime)
- 1 tablespoon Orange Juice (Preferably sour orange if available)
- 1 tablespoon Fresh Cilantro (Finely chopped)
- 1/4 teaspoon Dried Oregano (Crushed between palms)
- 1 pinch Salt and Black Pepper (To taste)
👨🍳 Instructions
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1
Prepare the Garlic Mojo first: In a small saucepan, heat the olive oil over low heat. Add the minced garlic and cook for 2-3 minutes until fragrant but not browned. Remove from heat and stir in the lime juice, orange juice, oregano, salt, pepper, and cilantro. Set aside to infuse.
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2
Prepare the plantains by cutting off both ends of each fruit. Use a paring knife to make 3-4 shallow longitudinal slits through the skin, being careful not to cut into the flesh.
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3
Peel the plantains by wedging your thumb under the skin at the slits and prying it back. Slice the peeled plantains into 1-inch thick rounds (diagonal cuts provide more surface area for crunch).
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4
In a medium bowl, mix the ice-cold water with 1/2 teaspoon of salt and the garlic powder. Submerge the plantain chunks in the water for 5-10 minutes. This step hydrates the starch for a fluffier interior.
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5
Thoroughly pat the plantain chunks dry with paper towels. This is crucial to prevent the oil from splattering during the first fry.
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6
Heat 1 inch of oil in a heavy-bottomed skillet or cast-iron pan over medium heat until it reaches 325°F (160°C).
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7
Carefully place the plantain chunks in the oil. Fry for about 3-4 minutes per side, or until they turn a light golden yellow and are tender when pierced with a fork. They should not be browned at this stage.
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8
Remove the plantains with a slotted spoon and drain on paper towels for 2 minutes to cool slightly.
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9
Using a 'tostonera' (plantain press) or the flat bottom of a heavy plate or glass, gently but firmly smash each chunk into a flat disc about 1/4-inch thick.
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10
Increase the oil temperature to 375°F (190°C). This higher heat ensures the second fry creates a shatteringly crisp exterior.
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11
Return the smashed discs to the hot oil in batches. Fry for 1-2 minutes per side until they are deep golden brown and crispy on the edges.
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12
Transfer the finished tostones to a wire rack or paper towels to drain. Immediately sprinkle with sea salt while the oil is still wet on the surface.
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13
Serve immediately while piping hot, with the bowl of Garlic Mojo on the side for dipping.
💡 Chef's Tips
Always use green plantains; yellow or spotted ones are too sweet and soft for tostones. If you don't have a tostonera, use a piece of parchment paper between the plantain and your smashing tool to prevent sticking. Never crowd the pan during the second fry, as this drops the oil temperature and results in greasy tostones. For an extra-crispy finish, dip the smashed plantain back into the salted garlic water for just a second right before the second fry (be careful of steam!). Leftovers can be reheated in an air fryer at 400°F for 3 minutes to regain their crunch.
🍽️ Serving Suggestions
Pair with a cold glass of Mamajuana or a crisp Caribbean lager. Serve as a side to Arroz con Pollo or classic Cuban Black Beans and Rice. Top with shredded slow-cooked Pernil (pork shoulder) and pickled red onions for an elevated appetizer. Use larger tostones as 'sliders' or 'buns' for mini sandwiches. Dip into a creamy Mayo-Ketchup sauce (equal parts mayo and ketchup with a dash of garlic) for a true Puerto Rican experience.