Tostones Recipe

Latin American · Side dish · 30 min total

Crispy twice-fried green plantains, a classic Latin American side dish or snack, perfect with garlic mojo or as a base for toppings.

Ingredients

• 2 large green plantains
• 1 cup vegetable oil, for frying
• 1 teaspoon salt
• 1 cup water (for soaking)

Instructions

1. Peel the plantains: cut off both ends, slice a shallow slit along the length, and peel off the skin. Cut into 1-inch thick rounds.
2. Heat oil in a deep skillet or frying pan to 350°F (175°C). Fry the plantain slices in batches for 3-4 minutes, until pale golden and tender. Do not brown. Transfer to a paper towel-lined plate.
3. Using a tostonera or the bottom of a heavy glass, flatten each fried slice to about 1/4 inch thick. Dip in salted water briefly to season.
4. Increase oil temperature to 375°F (190°C). Fry the flattened plantains again for 2-3 minutes per side, until golden brown and crispy. Drain on paper towels and sprinkle with additional salt if desired.
5. Serve immediately with mojo sauce, ketchup, or as a base for toppings like garlic shrimp or avocado.

Tips

• Green plantains are essential; ripe plantains will be sweet and soft, not crispy.
• For extra crispiness, let the flattened plantains dry on a wire rack for 5 minutes before the second fry.
• Store leftover tostones in an airtight container at room temperature for up to 2 days; reheat in a 400°F oven for 5 minutes.

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