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Loading...Crispy, salty Colombian tostones are twice-fried rounds of green plantain that turn golden and crunchy on the outside while staying tender inside. They are a beloved street-food snack and side dish across Colombia, typically served with aji sauce or hogao for dipping. This version uses a quick garlic-water finish for an extra savory punch.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 315 kcalCalories
- 15 gFat
- 2 gSaturated Fat
- 46 gCarbs
- 3 gFiber
- 3 gSugar
- 2 gProtein
- 290 mgSodium
- 540 mgPotassium
- 18 mgCalcium
- 1.2 mgIron
- 16 mgVitamin C
- 85 mcgVitamin A
Ingredients
For the plantains
- 3 large green (unripe) plantains
- Vegetable oil, for frying (about 2 cups)
- 1 teaspoon fine sea salt
- 2 cloves garlic, mashed into 3 tablespoons warm water
- 1 lime, cut into wedges (optional)
For serving (optional)
- 1/2 cup Colombian aji sauce or hogao
- Flaky sea salt, to taste
Directions
- Score each green plantain lengthwise through the skin with a paring knife, then pry off the peel in two halves. Cut the peeled plantains crosswise into 1-inch thick rounds and pat them dry with a paper towel.
- Heat about 1 inch of oil in a heavy skillet or saucepan to 325°F (160°C). Fry the plantain rounds in small batches for 3 to 4 minutes, turning once, until they are pale yellow and softened through but not yet browned.
- Transfer the partially cooked rounds to a paper-towel lined plate and let them rest for 1 minute. Place each round between two sheets of parchment and gently flatten with the bottom of a flat cup or a tostonera to about 1/4-inch thick.
- Raise the oil temperature to 375°F (190°C). Fry the flattened discs in batches for 2 to 3 minutes per side, until deeply golden and crisp. Work in small batches so the oil stays hot.
- Lift the finished tostones out with a slotted spoon and drain on fresh paper towels. While still hot, strain the garlic water over the tops and immediately sprinkle with the fine sea salt, tossing gently so they season evenly.
- Taste and add a pinch of flaky sea salt if needed. Serve right away on a warm platter with lime wedges and a bowl of aji or hogao for dipping.
Cook’s Notes
- Use only firm, fully green plantains; yellow or ripe plantains will turn gummy and sweet instead of crisp.
- A tostonera (plantain press) makes even, neat discs; the bottom of a small glass wrapped in plastic works just as well.
- Do not crowd the pan during either fry or the oil temperature will drop and the tostones will absorb too much oil and turn greasy.
- For extra flavor, season the second-fry oil with a smashed garlic clove and a sprig of cilantro before frying.
- Tostones are best eaten within minutes of frying; they lose their crunch quickly as they cool.
