Tostones

Nutrition · per serving

Steps

1. 1

   Peel the green plantains by trimming off both ends, making a shallow lengthwise slit through the skin, and prying the peel off with your thumbs or the edge of a spoon. Cut each plantain into 2.5 cm thick rounds. In a small bowl, stir together the grated garlic, lime juice, water, and 1 g salt; set aside so the garlic lightly infuses the liquid.

   2 medium (about 500 g total, unpeeled) green plantains2 cloves, finely grated garlic15 ml lime juice15 ml water1 g fine salt
2. 2

   Pour the oil into a medium, heavy pan so it is about 2-3 cm deep. Heat to about 160C. Fry the plantain rounds in a single layer for 4-5 minutes, turning once, until they are pale golden and just tender when pierced but not browned or crisp. Work in batches if needed to avoid crowding, which lowers the oil temperature.

   500 ml, for frying neutral oil2 medium (about 500 g total, unpeeled) green plantains
3. 3

   Lift the plantains out and drain briefly on a tray or plate. While still warm, flatten each piece to about 1 cm thick using a tostonera, the bottom of a glass, or a small plate. If sticking is a problem, lightly moisten the press or place the plantain between 2 pieces of baking paper.

   2 medium (about 500 g total, unpeeled) green plantains
4. 4

   Increase the oil temperature to about 190C. Return the flattened plantains to the oil and fry for 2-4 minutes, turning once, until deeply golden, crisp at the edges, and firm on the outside. Drain well, then immediately sprinkle with the 4 g salt so it adheres while hot.

   500 ml, for frying neutral oil2 medium (about 500 g total, unpeeled) green plantains4 g fine salt
5. 5

   While the tostones are hot, lightly brush or drizzle them with the garlic-lime mixture, using just enough to season without soaking and softening the crust. Serve immediately for the best contrast of crisp exterior and soft center.

   2 cloves, finely grated garlic15 ml lime juice15 ml water1 g fine salt

Origin & History

Tostones are a classic preparation across the Caribbean and Latin America, especially in Puerto Rico, the Dominican Republic, Cuba, and coastal regions influenced by Afro-Caribbean foodways. The technique of twice-frying green plantains creates a distinctive texture that has made the dish a staple side, snack, and street food.