📝 About This Recipe
A cornerstone of Caribbean soul food, these Tostones are savory, starchy green plantains that have been twice-fried to achieve a crisp, golden exterior and a tender, buttery heart. Originating from the vibrant culinary traditions of Puerto Rico, Cuba, and the Dominican Republic, they offer a satisfying crunch followed by a mild, earthy sweetness. Served with a pungent, citrusy garlic mojo, they are the ultimate addictive snack or side dish that brings a taste of the tropics to your table.
🥗 Ingredients
The Plantains
- 3 large Green Plantains (must be firm and completely green with no yellow spots)
- 2 cups Neutral Frying Oil (canola, vegetable, or grapeseed oil)
- 1 teaspoon Kosher Salt (for seasoning immediately after frying)
The Soaking Liquid
- 2 cups Warm Water
- 3 pieces Garlic Cloves (smashed)
- 1/2 teaspoon Salt (dissolved in the water)
Garlic Mojo Dipping Sauce
- 1/4 cup Extra Virgin Olive Oil (high quality)
- 4 cloves Fresh Garlic (minced or pressed into a paste)
- 1 tablespoon Lime Juice (freshly squeezed)
- 1 tablespoon Orange Juice (preferably sour orange if available)
- 1 tablespoon Fresh Cilantro (finely chopped)
- 1/4 teaspoon Dried Oregano (crushed between palms)
- 1/4 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
-
1
Prepare the soaking liquid by combining the warm water, smashed garlic, and 1/2 teaspoon of salt in a medium bowl. Set aside; this helps season the plantains and keeps them moist inside.
-
2
Peel the plantains by cutting off both ends. Use the tip of a knife to score the skin lengthwise in 3-4 places, being careful not to cut into the flesh. Use your thumb to pry the thick skin away from the fruit.
-
3
Cut the peeled plantains into thick rounds, approximately 1 to 1.5 inches thick. Thicker slices result in a better contrast between the crunchy edges and soft centers.
-
4
In a heavy-bottomed skillet or Dutch oven, heat about 1 inch of oil to 325°F (165°C). The oil should be hot enough to bubble gently, but not smoking.
-
5
Carefully place the plantain chunks into the oil. Fry them for about 3-4 minutes per side until they turn a light golden yellow and are tender enough to be easily pierced with a fork.
-
6
Remove the plantains from the oil using a slotted spoon and drain them briefly on paper towels. Do not turn off the heat; keep the oil on the stove.
-
7
While the plantains are still warm, place one piece at a time between two pieces of parchment paper or a folded brown paper bag. Use a 'tostonera' (plantain press) or the flat bottom of a heavy glass or plate to gently but firmly press down until the plantain is about 1/4 inch thick.
-
8
Quickly dip each flattened plantain into the prepared garlic water for about 2-3 seconds. This is the secret to a crispy exterior! Pat them very dry with a paper towel to prevent oil splattering.
-
9
Increase the oil temperature to 375°F (190°C). This second fry is for maximum crunch.
-
10
Fry the flattened rounds a second time for 1-2 minutes per side until they are deep golden brown and very crispy.
-
11
Transfer the finished tostones to a wire rack or fresh paper towels and immediately sprinkle with kosher salt while the oil is still glistening on the surface.
-
12
Make the Mojo: In a small saucepan, heat the olive oil and minced garlic over low heat for 2 minutes until fragrant but not browned. Whisk in the lime juice, orange juice, oregano, and pepper. Remove from heat and stir in the cilantro.
-
13
Serve the tostones immediately while hot and crispy, with the warm Mojo sauce on the side for dipping.
💡 Chef's Tips
Always use green plantains; yellow or spotted ones are too sweet and soft to achieve the desired crunch. If you don't have a tostonera, a heavy cast iron skillet or a sturdy coffee mug works perfectly for smashing. Be extremely careful when dipping the plantains in water before the second fry; ensure they are patted completely dry to avoid dangerous oil pops. Do not overcrowd the pan during the second fry, as this will drop the oil temperature and lead to greasy, soggy tostones. To keep tostones warm while finishing the batches, place them in a 200°F oven on a wire rack.
🍽️ Serving Suggestions
Pair with a cold glass of Caribbean lager or a refreshing Lime Mojito. Serve as a side dish to Arroz con Pollo (Chicken and Rice) or Ropa Vieja. Top with fresh ceviche or shredded slow-roasted pork for an elegant appetizer. Serve alongside a bowl of black bean soup for a classic comfort meal. Use as a gluten-free 'slider bun' for mini burgers or pulled pork sandwiches.