Tostones are fried twice: once to soften the green plantain and again to create a crisp, golden exterior. Serve them immediately with salt and garlic mojo.
Recipe details
- Prep time: 10 min
- Cook time: 20 min
- Total time: 30 min
- Servings: 4 servings
- Difficulty: Easy
- Estimated cost per serving: $0.90
Ingredients
- 2 large green plantains
- Vegetable oil for frying, about 2 cups
- 1/2 cup water
- 2 garlic cloves, crushed
- 1 tablespoon lime juice
- 1 teaspoon salt, divided
Step-by-step instructions
- Trim the plantain ends, score the peel lengthwise and remove it. Cut into 1-inch rounds.
- Heat 1 inch of oil to 325°F (165°C). Fry the rounds for 3 to 4 minutes, until softened but not deeply browned.
- Remove and flatten each piece to 1/4-inch thickness with a tostonera or the bottom of a cup.
- Mix the water, garlic, lime and 1/2 teaspoon salt. Dip each tostón very quickly, then pat it carefully dry.
- Raise the oil to 375°F (190°C). Fry again for 2 to 3 minutes, until golden and crisp.
- Drain on a rack or paper towels and season immediately with the remaining salt.
Tips and variations
- Use completely green plantains, not yellow ones.
- Remove surface moisture before the second fry to prevent splattering.
