(No Ratings Yet)
Loading...Twice-fried green plantain slices are a beloved Cuban staple served as a side dish, snack, or appetizer. Each round is smashed flat after the first fry and crisped again in hot oil for a golden, salty bite with a tender interior.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings4
Yield4 servings (about 24 pieces)
Nutrition Facts
Per serving (estimated)
- 280 kcalCalories
- 17 gFat
- 2 gSaturated Fat
- 31 gCarbs
- 3 gFiber
- 7 gSugar
- 2 gProtein
- 470 mgSodium
- 420 mgPotassium
- 10 mgCalcium
- 0.6 mgIron
- 14 mgVitamin C
- 80 mcgVitamin A
Ingredients
For the plantains
- 3 large green (unripe) plantains
- 1 1/2 cups neutral oil such as canola or vegetable, for frying
- 1 teaspoon fine sea salt, plus more to taste
- 2 cloves garlic, smashed (optional)
- 1 lime, cut into wedges for serving
Directions
- Peel the green plantains by slicing off the ends, then running a sharp knife lengthwise just through the skin and prying it away with your fingers. Cut each plantain on a steep diagonal into 1-inch thick rounds.
- Heat the oil in a heavy skillet or cast-iron pan over medium heat until it reaches 325°F (165°C). Fry the plantain rounds in a single layer for about 3 minutes per side, until they are pale yellow and fork-tender but not yet browned.
- Transfer the partially cooked rounds to a paper towel-lined plate. Place each round between two sheets of parchment paper and gently press down with the bottom of a small glass, a tostonera, or a flat measuring cup until flattened to about 1/4-inch thick.
- Return the smashed plantains to the skillet and fry in batches for 1 to 2 minutes per side, until deep golden and crisp on both edges. Work in a single layer and adjust the heat so the oil stays around 350°F (175°C).
- Lift the crisped slices out with a slotted spoon and drain briefly on fresh paper towels. Sprinkle generously with salt while still hot so it adheres, and rub the smashed garlic clove over the warm plantains if using.
- Serve immediately with lime wedges for squeezing over the top, alongside black beans, roast pork, or mojito-marinated chicken for an authentic Cuban plate.
Cook’s Notes
- Use only green plantains – yellow or black ones are too ripe and will turn mushy and sugary instead of crisp.
- A tostonera (plantain press) gives the most even smash, but a flat-bottomed glass wrapped in plastic works just as well.
- Keep the oil temperature steady; too cool and the rounds soak up oil, too hot and they brown before cooking through.
- For extra flavor, sprinkle with flaky salt and a pinch of dried oregano right after the second fry.
