Crispy Cuban Tostones

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

1. Trim the plantain ends, score the peel lengthwise and remove it. Cut into 1-inch rounds.
2. Heat 1 inch of oil to 325°F (165°C). Fry the rounds for 3 to 4 minutes, until softened but not deeply browned.
3. Remove and flatten each piece to 1/4-inch thickness with a tostonera or the bottom of a cup.
4. Mix the water, garlic, lime and 1/2 teaspoon salt. Dip each tostón very quickly, then pat it carefully dry.
5. Raise the oil to 375°F (190°C). Fry again for 2 to 3 minutes, until golden and crisp.
6. 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.

Leer esta receta en español: Tostones Cubanos Crujientes

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