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.
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.