📝 About This Recipe
Tostones are a beloved staple of Caribbean cuisine, transforming humble green plantains into addictive, twice-fried savory delights. These crispy discs are starchy, salty, and offer a satisfying crunch that gives way to a tender, creamy interior. Served with a pungent, citrusy garlic dipping sauce, they represent the soul of tropical comfort food.
🥗 Ingredients
The Plantains
- 3 large Green Plantains (Must be firm and completely green with no yellow spots)
- 2 cups Vegetable Oil (For frying; use canola, peanut, or corn oil)
- 1 teaspoon Kosher Salt (Fine sea salt also works well)
The Brine (Optional but Recommended)
- 2 cups Warm Water
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Salt
Garlic Mojo Dipping Sauce
- 1/4 cup Extra Virgin Olive Oil (High quality for best flavor)
- 4 cloves Fresh Garlic (Finely minced or pressed)
- 1 tablespoon Lime Juice (Freshly squeezed)
- 1 tablespoon Fresh Cilantro (Finely chopped)
- 1/4 teaspoon Dried Oregano (Preferably Mexican oregano)
- 1/8 teaspoon Black Pepper (Freshly cracked)
👨🍳 Instructions
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1
Prepare the garlic mojo sauce by combining the olive oil, minced garlic, lime juice, cilantro, oregano, and black pepper in a small bowl. Let the flavors marry at room temperature while you prepare the plantains.
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2
If using the brine, whisk the warm water, garlic powder, and salt in a medium bowl until dissolved. Set aside.
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3
Cut the ends off each plantain. Use a paring knife to score the skin lengthwise in 3 or 4 places, being careful not to cut into the flesh. Use your thumb to pry the thick skin away from the fruit.
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4
Slice the peeled plantains crosswise into rounds about 1 inch thick. You should get about 6 to 8 pieces per plantain.
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5
Heat the vegetable oil in a heavy-bottomed skillet or cast-iron pan over medium heat until it reaches approximately 325°F (165°C). The oil should be deep enough to come halfway up the plantain slices.
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6
Carefully place the plantain slices into the hot oil in batches. Do not overcrowd the pan. Fry for 3-4 minutes per side until they turn a light golden yellow and are tender when pierced with a fork.
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7
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 warm.
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8
While still warm, place a plantain slice between two pieces of parchment paper or plastic wrap. Use a flat-bottomed plate, a meat tenderizer, or a 'tostonera' to gently but firmly press down until the slice is about 1/4 inch thick.
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9
Quickly dip each flattened plantain into the prepared garlic brine for about 5 seconds, then pat dry thoroughly with a paper towel. (Note: Ensure they are dry to prevent oil splattering).
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10
Increase the oil temperature to medium-high (about 375°F/190°C). This second fry is what creates the signature crunch.
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11
Return the flattened plantains to the oil and fry for 1-2 minutes per side until they are deep golden brown and very 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 a generous pinch of kosher salt while still hot.
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13
Serve immediately while piping hot alongside the garlic mojo sauce for dipping.
💡 Chef's Tips
Use strictly green plantains; if they have started to turn yellow, they will be too sweet and soft for tostones. Don't skip the second fry—the first fry cooks the starch, but the second fry provides the essential crispiness. If you don't have a tostonera, the bottom of a heavy coffee mug or a small frying pan works perfectly for flattening. Be very careful when dipping the plantains in brine; water and hot oil are dangerous together, so ensure the plantains are patted dry before the second fry. Keep the finished tostones in a warm oven (200°F) if you are cooking for a large group to maintain their crunch.
🍽️ Serving Suggestions
Serve as a side dish to Arroz con Pollo (Chicken and Rice) or Ropa Vieja. Pair with a cold glass of sweetened Hibiscus tea or a classic Mojito. Top with shredded seasoned beef, avocado, and pickled onions for a 'Tostones Nachos' appetizer. Use as a gluten-free bread substitute for mini sliders or sandwiches. Serve alongside a fresh mango salsa or spicy habanero aioli for a modern twist.