Description
Tostones are crispy, twice-fried green plantain slices that make a delicious and versatile snack or side dish. This Puerto Rican classic is easy to prepare and perfect for serving with garlic mayo, mojo sauce, or your favorite seasoning.
Ingredients
Scale
Ingredients
- 2–3 green (unripe) plantains
- Vegetable oil, for frying (about 2 cups or enough for 1 inch depth in skillet)
- Salt, to taste
- Optional: garlic salt, adobo seasoning, or dipping sauces (such as garlic mayo or mojo)
Instructions
- Peel Plantains: Cut off both ends of each plantain. Make a few shallow slits lengthwise along the peel and use your fingers or a spoon to remove the skin. Slice plantains into 1-inch thick pieces.
- First Fry: In a deep skillet, heat about 1 inch of vegetable oil over medium heat. Fry plantain slices for 3–4 minutes per side until they turn lightly golden but are not fully crisp. Remove and drain on paper towels.
- Smash: Flatten each fried piece using the bottom of a glass, a tostonera (plantain press), or a plate until about 1/4-inch thick.
- Second Fry: Return the flattened plantains to the hot oil. Fry again for 2–3 minutes per side until golden and crispy. Drain on paper towels.
- Season & Serve: While still hot, sprinkle with salt or your preferred seasoning. Serve immediately with optional dipping sauces like garlic mayo or mojo.
Notes
- Use green plantains for the best texture; ripe plantains will be too soft for tostones.
- Make sure the oil is hot enough before frying to achieve crispiness.
- Double frying is essential for that perfect crunch.
- Serve immediately for the best texture; tostones tend to soften over time.
- You can customize seasoning with garlic salt, adobo, or other spices.
