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Loading...Tostones are the Dominican Republic's beloved twice-fried green plantain slices, smashed flat and crisped to a golden crunch. Served as a side dish or snack, they pair beautifully with garlic mojo, fried cheese, or stewed meats. The secret is using unripe, starchy green plantains and a confident smash after the first fry.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings4
Yield4 servings (about 24 tostones)
Nutrition Facts
Per serving (estimated)
- 380 kcalCalories
- 22 gFat
- 3 gSaturated Fat
- 50 gCarbs
- 4 gFiber
- 3 gSugar
- 2 gProtein
- 300 mgSodium
- 600 mgPotassium
- 10 mgCalcium
- 1 mgIron
- 25 mgVitamin C
- 90 mcgVitamin A
Ingredients
For the tostones
- 2 large green (unripe) plantains
- 3 cups neutral frying oil such as canola or vegetable
- 1 teaspoon kosher salt
- 2 cups water for soaking
For the garlic mojo dip (optional)
- 3 cloves garlic minced
- 3 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 2 tablespoons chopped fresh cilantro
- 1/4 teaspoon kosher salt
Directions
- Peel the green plantains by slicing off both ends, making a shallow lengthwise cut through the skin, and prying it away with your fingers or a paring knife; the skin will be very tough so work carefully.
- Cut each plantain on a slight diagonal into 1-inch thick rounds, then place the rounds in a bowl of cold water for 5 minutes to keep them firm during frying.
- Heat the oil in a deep heavy skillet or Dutch oven to 325°F (160°C); fry the plantain rounds in small batches for 3 minutes until softened but not browned, then transfer to a paper-towel-lined plate.
- Place each softened round on a cutting board, cover with parchment or plastic wrap, and press firmly with the bottom of a flat glass or a tostonera until the slice is about 1/4 inch thick and roughly 2 inches wide.
- Raise the oil temperature to 375°F (190°C) and fry the smashed plantains in batches for 2 to 3 minutes per side until deeply golden, crisp at the edges, and lightly blistered.
- Transfer the finished tostones to a wire rack or paper towels and season immediately with kosher salt while still hot.
- Make the mojo by whisking the garlic, olive oil, lime juice, cilantro, and salt together in a small bowl; serve the tostones hot with the mojo on the side for dipping.
Cook’s Notes
- Only use bright green, unripe plantains; yellow or blackening fruit will turn mushy and sweet, not crisp.
- A heavy flat-bottomed glass wrapped in plastic works well as an impromptu tostonera if you do not own one.
- Maintain the second-fry temperature closer to 375°F so the smashed plantains crisp rather than absorb oil.
- Do not overcrowd the pan during either fry or the oil temperature will drop and the slices will turn greasy.
- Tostones lose their crunch quickly, so serve them within minutes of the second fry for the best texture.
