📝 About This Recipe
A quintessential staple of Caribbean cuisine, Tostones are savory, double-fried green plantains that offer a delightful contrast between a crunchy exterior and a tender, starchy heart. Unlike their sweet yellow counterparts, these are harvested while green to provide a potato-like versatility and a satisfyingly salty finish. Perfectly golden and seasoned to perfection, they are the ultimate tropical comfort food that brings the vibrant spirit of the islands right to your kitchen.
🥗 Ingredients
The Plantains
- 3 large Green Plantains (must be firm and completely green with no yellow spots)
- 2 cups Neutral Frying Oil (vegetable, canola, or grapeseed oil)
- 1 teaspoon Flaky Sea Salt (to taste)
The Soaking Liquid
- 2 cups Warm Water
- 1 teaspoon Garlic Powder
- 1 tablespoon Kosher Salt
Zesty Mojo Dipping Sauce
- 1/4 cup Extra Virgin Olive Oil (high quality)
- 4 pieces Fresh Garlic Cloves (finely minced or pressed)
- 2 tablespoons Fresh Lime Juice (about 1 large lime)
- 1 tablespoon Orange Juice (freshly squeezed)
- 1/4 teaspoon Dried Oregano (crushed between palms)
- 1/8 teaspoon Cumin (ground)
- 1 tablespoon Fresh Cilantro (finely chopped for garnish)
👨🍳 Instructions
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1
Prepare the plantains by cutting off both ends. Use a paring knife to score the skin lengthwise in 3-4 places, being careful not to cut into the flesh. Gently pry the thick peel away with your thumb and discard.
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2
Slice the peeled plantains into thick rounds, approximately 1 inch to 1.5 inches thick. Cutting them on a slight diagonal increases the surface area for maximum crunch.
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3
In a medium bowl, whisk together the warm water, 1 tablespoon of kosher salt, and garlic powder. Submerge the plantain chunks in this brine for 5-10 minutes; this seasons the interior and prevents browning.
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4
While the plantains soak, prepare the Mojo sauce. In a small saucepan over low heat, warm the olive oil and minced garlic for 2-3 minutes until the garlic is fragrant but not browned.
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5
Remove the oil from heat and whisk in the lime juice, orange juice, oregano, and cumin. Set aside to let the flavors marry.
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6
Drain the plantains and pat them extremely dry with paper towels. Water and hot oil are enemies, so ensure they are bone-dry before frying.
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7
In a heavy-bottomed skillet or Dutch oven, heat 2 cups of oil to 325°F (165°C). The first fry is meant to soften the plantain, not brown it deeply.
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8
Carefully place the plantain chunks into the oil. Fry for about 3-4 minutes per side, or until they turn a light golden yellow and are fork-tender.
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9
Remove the plantains from the oil using a slotted spoon and drain them on paper towels for 2 minutes until cool enough to handle.
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10
Using a 'tostonera' (plantain press) or the flat bottom of a heavy plate/can, gently but firmly press down on each chunk to flatten it into a disc about 1/4 inch thick.
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11
Increase the oil temperature to 375°F (190°C). This second fry is where the magic happens and the exterior becomes shatteringly crisp.
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12
Fry the flattened discs for 2-3 minutes per side until they are deep golden brown and crispy on the edges.
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13
Remove and drain on a wire rack (to keep them from getting soggy) and immediately sprinkle with flaky sea salt while the oil is still wet on the surface.
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14
Garnish the Mojo sauce with fresh cilantro and serve the Tostones immediately while piping hot.
💡 Chef's Tips
Always use green plantains; if they have started to turn yellow, they will be too soft and sweet for this recipe. Do not skip the salt-water soak, as it adds essential moisture that creates a creamy interior texture. If you don't have a tostonera, use a piece of parchment paper between the plantain and a heavy glass to prevent sticking while smashing. Fry in small batches to ensure the oil temperature doesn't drop, which can lead to greasy, oil-soaked tostones. To reheat leftovers, use an air fryer or oven at 400°F for 5 minutes to restore the crunch; avoid the microwave.
🍽️ Serving Suggestions
Serve as a classic appetizer alongside a bowl of fresh, chunky guacamole. Pair with a cold glass of Latin lager or a refreshing minty Mojito. Use them as 'sliders' by topping with shredded slow-roasted pork (Pernil) and pickled onions. Serve as a side dish to Arroz con Pollo (Chicken and Rice) or black bean soup. Top with a dollop of shrimp ceviche for an elegant, high-end presentation.