📝 About This Recipe
A cornerstone of Latin American cuisine, Tostones are savory, double-fried green plantain slices that offer a satisfying crunch on the outside and a tender, starchy heart. Unlike their sweet yellow counterparts, these green plantains are treated like a vegetable, salted to perfection and served as the ultimate snack or side dish. This recipe delivers that authentic, golden-crisp texture paired with a vibrant, citrusy garlic sauce that cuts beautifully through the richness of the fry.
🥗 Ingredients
The Plantains
- 3 large Green Plantains (must be bright green and very firm to the touch)
- 2 cups Neutral Frying Oil (canola, vegetable, or grapeseed oil)
- 1 teaspoon Fine Sea Salt (for immediate seasoning after frying)
- 2 cups Cold Water (for the optional crisping soak)
- 1/2 teaspoon Garlic Powder (added to the soaking water for extra flavor)
Mojo Garlic Dipping Sauce
- 1/4 cup Extra Virgin Olive Oil (high quality for best flavor)
- 4 pieces Fresh Garlic Cloves (minced or pressed into a paste)
- 2 tablespoons Lime Juice (freshly squeezed)
- 1 tablespoon Orange Juice (adds a hint of traditional Cuban sweetness)
- 1 tablespoon Fresh Cilantro (finely chopped)
- 1/4 teaspoon Dried Oregano (crushed between fingers)
- 1/8 teaspoon Kosher Salt (to taste)
- 1/8 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Prepare the plantains by cutting off both ends. Use a paring knife to score the tough green skin lengthwise in 3 or 4 places, being careful not to cut into the flesh.
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2
Peel the skin back with your thumb or the handle of a spoon. Once peeled, slice the plantains crosswise into thick rounds, approximately 1 inch thick.
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3
In a medium bowl, whisk together the cold water, garlic powder, and a pinch of salt. Submerge the plantain chunks in this water for about 5 minutes; this helps create a steam-effect inside for a fluffier interior.
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4
While the plantains soak, prepare the Mojo sauce. In a small saucepan, heat the olive oil and minced garlic over low heat for 2-3 minutes until fragrant but not browned. Remove from heat and whisk in the lime juice, orange juice, cilantro, oregano, salt, and pepper. Set aside.
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5
Drain the plantains and pat them thoroughly dry with paper towels. This is crucial to prevent the oil from splattering during the first fry.
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6
In a large heavy-bottomed skillet or caldero, heat about 1 inch of frying oil to 325°F (165°C). The oil should be shimmering but not smoking.
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7
Carefully place the plantain chunks into the oil. Fry for 3-4 minutes per side, or until they are a light golden yellow and tender when pierced with a fork. Do not let them turn brown at this stage.
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8
Remove the plantains with a slotted spoon and drain them on a plate lined with paper towels for 1-2 minutes.
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9
Place a piece of parchment paper on a flat surface. Position a warm plantain chunk on the paper, cover with another piece of parchment, and use a heavy flat-bottomed object (like a small plate, a 'tostonera', or a mason jar) to gently but firmly press down until the plantain is about 1/4 inch thick.
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10
Increase the heat of the oil to 375°F (190°C). This higher temperature is what creates the signature 'crunch' of the second fry.
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11
Fry the flattened discs in batches 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 fresh paper towel-lined plate and 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 prepared Mojo garlic sauce on the side for dipping.
💡 Chef's Tips
Use only green plantains; if they have yellow spots, they will be too sweet and soft for this recipe. Don't skip the drying step after the water soak, as any moisture will cause the oil to pop violently. When smashing the plantains, apply even pressure so they don't break apart into crumbs. If you don't have a tostonera, the bottom of a heavy glass bowl works perfectly as a smasher. Keep the finished tostones in a warm oven (200°F) if you are cooking for a large crowd to maintain crispness.
🍽️ Serving Suggestions
Serve as an appetizer alongside a cold glass of Latin lager or a crisp Mojito. Pair with a bowl of black bean soup for a traditional and filling lunch. Use larger flattened tostones as a 'bun' for a dairy-free slider or sandwich. Top with fresh avocado mash and pickled red onions for a modern twist. Serve as a side to Arroz con Pollo or grilled skirt steak.