Best Tostones Twice-Fried Plantains (Printable Version)
# What You'll Need:
→ For the Tostones
01 -
3 large green plantains, unripe
02 -
Vegetable oil, for frying (approx. 1 litre)
03 -
Fine sea salt, to taste
→ For the Seasoned Water
04 -
240 ml water
05 -
2 garlic cloves, finely minced
06 -
1 teaspoon kosher salt
07 -
1 tablespoon freshly squeezed lime juice
→ For the Mayo-Ketchup Dip (optional)
08 -
60 g mayonnaise
09 -
60 g ketchup
10 -
1 small garlic clove, minced (optional)
# Step-by-Step Directions:
01 -
Trim the ends from each plantain. Using a knife, slice the skin lengthwise along the ridges and peel carefully to remove the skin.
02 -
Cut the peeled plantains crosswise into 2.5 cm thick slices.
03 -
In a bowl, whisk together the water, minced garlic, kosher salt, and lime juice. Set aside for dipping.
04 -
Pour vegetable oil into a large, deep, heavy-bottomed pan until it reaches about one-third up the side. Heat over medium heat.
05 -
Working in batches, fry the plantain slices for 3–4 minutes per side, until just golden and softened but not fully browned. Transfer to a wire rack or paper towel lined plate to drain.
06 -
Flatten each fried plantain gently using a tostonera or the bottom of a glass to obtain discs about 1 cm thick. Avoid pressing too hard to prevent breaking.
07 -
Briefly immerse each smashed plantain in the seasoned water for a few seconds, then drain excess liquid.
08 -
Return plantain discs to the hot oil and fry 2 minutes per side, or until deep golden brown and crisp at the edges.
09 -
Transfer tostones to a plate lined with paper towels to remove excess oil. Immediately sprinkle with fine sea salt.
10 -
In a small bowl, mix mayonnaise, ketchup, and minced garlic (if using) until smooth.
11 -
Serve the tostones warm, accompanied by the mayo-ketchup dip if desired.
# Helpful Notes:
01 -
Use the greenest plantains available; ripe ones are too sweet for traditional tostones.
02 -
Salt adheres best when sprinkled immediately after frying.
03 -
Oil need not be fully heated for the initial fry but should reach higher temperature for the second fry for optimum crispness.
04 -
Take care not to oversmash, as the plantains may break apart.