Tostones are a Caribbean side dish made from green plantains that are fried, flattened, and fried again until crisp. The twice-fried technique creates golden edges with a tender center. This version includes a garlic-lime dipping sauce with fresh cilantro or parsley.
Use firm, green plantains and flatten the pieces while they are still warm after the first frying. Prepare the sauce before frying so the tostones can be served immediately. Enjoy them as a snack or side dish with beans, rice, or an avocado salad.
Start with the Vegetable Cooking Guide:
https://www.letsveg.com/vegetable-cooking-guide
Video
Crispy Cuban Tostones
Make these crispy Cuban tostones in just 35 minutes with green plantains and a simple garlic-lime sauce. Perfect for a quick appetizer, snack, or flavorful Caribbean side dish.
Ingredients
Equipment
Frying Pan
Cooking Instructions
- Cut off both ends of each plantain and carefully score the peel lengthwise. Remove the peel.
- Cut the plantains crosswise into pieces about 1 inch thick.
- Heat about 1 inch of vegetable oil in a heavy skillet over medium-high heat.
- Fry the plantain pieces for 2-3 minutes per side until lightly golden and slightly softened.
- Remove the plantains and drain briefly on paper towels.
- Using a tostonera, the bottom of a glass, or a small plate, gently flatten each plantain piece into a thick disk.
- Return the flattened plantains to the hot oil.
- Fry for another 2-3 minutes until crisp and golden on both sides. Drain and season immediately with salt.
- For the dipping sauce, combine the garlic, olive oil, lime juice, water, herbs, salt, and black pepper.
- Serve the hot, crispy tostones immediately with the garlic-lime sauce.
Nutrition
Notes
Use green, unripe plantains, not yellow or ripe plantains, for traditional tostones.
Flatten the plantains while they are still warm after the first frying.
Serve immediately after the second frying for the crispiest texture.
Tostones pair well with black beans, rice, avocado salad, or other Cuban-inspired dishes. Prepare the dipping sauce before frying, and keep the plantain pieces dry when adding them to the oil. Fry in uncrowded batches.
Flatten the plantains while they are still warm after the first frying.
Serve immediately after the second frying for the crispiest texture.
Tostones pair well with black beans, rice, avocado salad, or other Cuban-inspired dishes. Prepare the dipping sauce before frying, and keep the plantain pieces dry when adding them to the oil. Fry in uncrowded batches.