Tostones
Tostones are twice-fried green plantain discs that are smashed flat and fried again to create an irresistibly crispy and savory snack. They are a cornerstone of Cuban cuisine and are perfect as a side dish or a base for toppings like guacamole or shrimp.
Twice-fried smashed green plantain discs that are perfectly crispy on the outside and tender inside.
Nutrition per serving
Ingredients
Produce
Frying
Seasoning
Soaking
Garnish
Instructions
First Fry
Peel the green plantains and cut them into 1-inch thick rounds. Heat the oil in a skillet to 325 degrees Fahrenheit and fry the plantain slices for about 3 minutes per side until they are pale golden and tender but not yet crispy. Remove and drain on paper towels.
Smash the Plantains
While the plantains are still hot, place each round on a flat surface and press firmly with the bottom of a glass or a tostonera until they are smashed to about a quarter inch thickness. Work quickly while they are still warm and pliable.
Soak and Second Fry
Dip each smashed plantain briefly in the salted water mixture, then drain and pat dry immediately. Increase the oil temperature to 375 degrees Fahrenheit and fry the smashed plantains again for 2 to 3 minutes per side until deeply golden and very crispy.
Season and Serve
Remove the tostones from the oil and drain on paper towels. Season immediately with salt and garlic powder while still hot. Serve right away with minced fresh garlic or a dipping sauce of your choice.
Substitutions
Common mistakes
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