Tostones
Crispy twice-fried plantain slices with a golden exterior and tender interior—a beloved Caribbean side that's endlessly customizable with your choice of dipping sauces and seasonings.
Ingredients
Method
Peel plantains by slicing off the ends and making 3–4 lengthwise cuts through the skin (do not cut into the flesh). Peel away the skin, rinse, and pat dry.
Slice plantains crosswise into 1-inch thick rounds. If desired, soak in salted water for 15–30 minutes to remove excess starch; pat very dry with paper towels.
Heat oil in a heavy-bottomed pot or deep skillet to 350°F. Working in batches, carefully add plantain slices and fry for 3–4 minutes per side until golden and tender. Transfer to paper towels to drain.
Once plantains are cool enough to handle, use a tostonera (plantain press) or the bottom of a sturdy glass to flatten each slice to about ¼-inch thickness.
Reheat oil to 350°F and fry flattened plantains again for 1–2 minutes per side until crispy and dark golden. Drain on fresh paper towels.
Immediately season tostones with salt and, if desired, minced garlic. Serve hot with lime wedges and your choice of dipping sauce.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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