Tostones (Crispy Twice-Fried Green Plantains)
Crispy, savory plantain rounds made from green plantains. The plantains are sliced, fried briefly, smashed flat, and fried a second time until crunchy and golden. Lightly salted and often served with garlic sauce or dips, tostones are a popular side dish and snack throughout the Caribbean and Latin America.
Ingredients
- 2–3 very green plantains
- Oil for frying (vegetable, canola, or avocado oil)
- Salt to taste
- Optional: minced garlic, lime juice, or mojo sauce for serving
Instructions
- Peel firm green plantains by cutting off the ends, scoring the peel lengthwise, and removing the skin.
- Slice the plantains into thick rounds, about 1-inch thick.
- Heat neutral oil in a deep skillet over medium heat until it shimmers.
- Fry the slices in batches until they look opaque and pale yellow, about 3–4 minutes.
- Remove them and drain briefly on paper towels.
- Press each warm slice between two flat surfaces to flatten it into a disk.
- Heat the oil a bit hotter.
- Fry the flattened plantains again until they are crisp and golden on both sides, about 2–3 minutes per side.
- Drain them well on paper towels.
- Sprinkle with salt while they are still hot.
- Serve immediately with a dipping sauce or as a side dish.
Expert Tips
- Use very green plantains for the best texture - they should be firm with no yellow spots
- Don't overcrowd the pan when frying to ensure even cooking
- Press the plantains while they're still warm for easier flattening
- Serve immediately for the crispiest texture
- Try dipping in garlic sauce, mojo, or your favorite salsa