📝 About This Recipe
A staple of Caribbean soul food, these Tostones are twice-fried green plantains that offer a spectacular contrast between a crunchy, golden exterior and a tender, starchy heart. Naturally gluten-free and vegan, they serve as the ultimate canvas for sea salt and garlic, embodying the vibrant spirit of Puerto Rican and Dominican coastal kitchens. Whether served as a crispy appetizer or a versatile side dish, these savory discs are a masterclass in how simple ingredients can create extraordinary textures.
🥗 Ingredients
The Plantains
- 3 large Green Plantains (must be completely green and firm with no yellow spots)
- 2 cups Neutral Frying Oil (canola, vegetable, or grapeseed oil)
- 1 teaspoon Flaky Sea Salt (for finishing)
The Garlic Soak (Secret Step)
- 2 cups Cold Water
- 3 pieces Garlic Cloves (smashed)
- 1 tablespoon Kosher Salt (to season the soaking water)
Mojo Dipping Sauce
- 1/4 cup Extra Virgin Olive Oil
- 4 cloves Fresh Garlic (minced into a paste)
- 2 tablespoons Lime Juice (freshly squeezed)
- 1 tablespoon Cilantro (finely chopped)
- 1/4 teaspoon Cumin (ground)
- 1/8 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Prepare the garlic soak by combining 2 cups of cold water, 1 tablespoon of kosher salt, and 3 smashed garlic cloves in a medium bowl. Stir until salt is dissolved and set aside.
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2
Peel the plantains: Cut off both ends of each plantain. Use a paring knife to make 3 shallow longitudinal slits along the ridges of the skin, being careful not to cut the flesh. Use your thumb to pry the thick skin away from the fruit.
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3
Slice the peeled plantains crosswise into thick rounds, approximately 1 to 1.5 inches thick.
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4
In a heavy-bottomed skillet or cast-iron pan, heat the frying oil over medium heat until it reaches 325°F (165°C). The oil should be about 1 inch deep.
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5
Carefully place the plantain chunks into the hot oil. Fry 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. Do not let them brown yet.
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6
Remove the par-fried plantains from the oil using a slotted spoon and drain them on a plate lined with paper towels for 2 minutes.
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7
While the plantains are still warm, use a 'tostonera' (plantain press) or the flat bottom of a heavy glass or plate to smash each piece into a flat disc about 1/4 inch thick.
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8
Dip each flattened disc into the prepared garlic soak water for just 5-10 seconds. This adds moisture for a creamy interior and infuses garlic flavor.
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9
Pat the soaked discs very dry with paper towels. Warning: Any excess water will cause the oil to splatter during the second fry.
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10
Increase the oil temperature to 375°F (190°C). Return the flattened plantains to the oil in batches, ensuring the pan isn't crowded.
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11
Fry the tostones for 2-3 minutes total, turning once, until they are deep golden brown and exceptionally crispy on the edges.
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12
Transfer to a wire rack or fresh paper towels and immediately sprinkle with flaky sea salt while the oil is still glistening on the surface.
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13
Whisk together all 'Mojo Dipping Sauce' ingredients in a small bowl until emulsified.
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14
Serve the tostones immediately while hot and crispy with the mojo sauce on the side for dipping.
💡 Chef's Tips
Choose plantains that are hard and vibrant green; if they are turning yellow, they will be too sweet and soft for this recipe. Don't skip the garlic soak; it is the secret to getting that authentic restaurant-style flavor and preventing the tostones from being too dry. Always pat the plantains dry after the soak to prevent dangerous oil splattering. If you don't have a tostonera, use a piece of parchment paper between the plantain and your pressing tool to prevent sticking. To keep them warm while cooking in batches, place finished tostones in a 200°F oven on a wire rack.
🍽️ Serving Suggestions
Pair with a cold glass of light lager or a refreshing lime-mint Mojito. Serve alongside a bowl of fresh guacamole or a spicy mango salsa. Use them as 'sliders' by topping with shredded slow-roasted pork (pernil) and pickled red onions. Accompany a main course of Arroz con Pollo or black beans and rice. Serve with a side of Mayo-Ketchup (a mix of mayo, ketchup, and garlic) for a classic Puerto Rican street food experience.