Description
Tostones are crispy, twice-fried green plantain slices that make a delicious appetizer or side dish popular in Caribbean and Latin American cuisines. Made from unripe green plantains, they are sliced, fried, flattened, and fried again until golden and crunchy. These savory snacks are perfectly seasoned and can be enjoyed with various dipping sauces like garlic mojo, ketchup-mayo, or guacamole.
Ingredients
Scale
Ingredients
- 3 large green plantains
- 2 cups vegetable oil for frying
- 1 teaspoon salt
- 1/2 teaspoon garlic powder (optional)
- Sea salt for sprinkling
Instructions
- Peel the Plantains: Cut off the ends of the plantains and make a lengthwise slit through the skin. Carefully peel off the thick skin to reveal the green flesh underneath.
- Slice the Plantains: Cut the peeled plantains into 1-inch thick slices, ensuring they are evenly sized for uniform cooking.
- First Fry: Heat the vegetable oil in a large skillet over medium-high heat until hot. Fry the plantain slices in batches for 2 to 3 minutes per side, or until they are lightly golden but not fully browned. Remove the slices and drain on paper towels to absorb excess oil.
- Flatten the Plantains: Using the bottom of a glass, plate, or a tostonera (a special plantain press), gently press each fried plantain slice until it is about 1/4 inch thick, forming a disc shape.
- Second Fry: Return the flattened plantain discs to the hot oil and fry them again for 1 to 2 minutes on each side, until they become crispy and golden brown. Drain them on paper towels once more to remove excess oil.
- Season and Serve: While still warm, sprinkle the tostones with salt and garlic powder if using. Serve immediately with your favorite dipping sauces such as garlic mojo, ketchup-mayo sauce, or guacamole for a flavorful accompaniment.
Notes
- Use very green, unripe plantains for the crispiest tostones.
- To keep tostones warm before serving, place them on a baking sheet and keep in a 200°F oven.
- Be careful not to overcrowd the frying pan to maintain oil temperature and ensure even frying.
- Plantains must be green and firm; ripe plantains will be too soft and sweet for traditional tostones.
