Description
Tostones are crispy, twice-fried green plantain slices, ideal as a delicious snack or side dish. These golden bites offer a savory, crunchy texture and are perfect when seasoned simply with salt or served with flavorful dipping sauces like garlic mayo or mojo.
Ingredients
Scale
Plantains
- 2–3 green (unripe) plantains
Frying Oil & Seasoning
- Vegetable oil, for frying (enough to fill 1 inch in the skillet)
- Salt, to taste
- Optional: garlic salt, adobo seasoning, or dipping sauces (like garlic mayo or mojo)
Instructions
- Peel Plantains: Cut off both ends of each plantain. Make several shallow lengthwise slits along the peel and use your fingers or a spoon to remove the skin. Slice the peeled plantains into 1-inch thick pieces.
- First Fry: Heat about 1 inch of vegetable oil in a deep skillet over medium heat. Fry the plantain slices for 3–4 minutes on each side, until they are lightly golden but not fully crisp. Remove and drain on paper towels to remove excess oil.
- Smash: Using the bottom of a glass, a tostonera (plantain press), or a plate, flatten each fried plantain piece until it is about 1/4-inch thick.
- Second Fry: Return the flattened plantains to the hot oil and fry for an additional 2–3 minutes on each side, or until they turn golden and crispy. Drain again on paper towels.
- Season & Serve: While still hot, sprinkle tostones with salt or your preferred seasoning. Serve immediately with optional dipping sauces such as garlic mayo or mojo for added flavor.
Notes
- Use green, unripe plantains for the crispiest tostones.
- Ensure that the oil is hot enough before frying to achieve a crispy texture.
- Flattening the plantains to the right thickness (about 1/4 inch) is crucial for even cooking and crispiness.
- Serve tostones immediately for the best texture; they tend to lose crispiness if left to sit.
- Experiment with seasonings and dips to add variety to this versatile snack.
