These were a family favorite when I was growing up. My grandfather often made tostones for our Cuban meals, and we almost always had them on the table.
Tostones are fried green plantains commonly enjoyed across Cuba and throughout the Caribbean, parts of Africa, and Southeast Asia. While each region has its own variations, the basic concept—twice-fried, flattened plantains—is universal and delicious.
There are many ways to enjoy tostones. My husband likes them plain, while I prefer dipping them in mojo sauce or guacamole. They also work well as a side dish, a snack, or a base for toppings. When my grandfather made them, we usually ate them as a simple snack or alongside our meals.
Equipment
You can use a tostonera to flatten the plantains; it’s inexpensive and easy to store. If you don’t have one, don’t worry—any flat, sturdy surface with enough area to press down will work. A heavy plate, a flat-bottomed pan, or the bottom of a bowl can all be used to smash the plantain pieces.
How to pick plantains
Tostones are traditionally savory, so pick the greenest, unripe plantains you can. That said, the exact ripeness is a matter of taste: slightly yellow plantains will yield a sweeter, softer tostone, while very green plantains produce the crispiest results. Ripe plantains contain more moisture and won’t crisp up as well.
Frying method
Tostones are fried twice. The first fry is a shallow fry at a lower temperature to cook and soften the plantain. After smashing, a second fry at a higher temperature crisps them to golden perfection.
If you don’t have a frying thermometer, I strongly recommend getting one. Cooking oil temperature matters: a thermometer makes frying easier and more consistent. A simple, reliable thermometer will improve your fried foods and help you hit the right temperatures for both frying steps.
Mojo dipping sauce
A dipping sauce isn’t required, but mojo pairs beautifully with tostones. Mojo is a Cuban sauce or marinade usually made with citrus, garlic, olive oil, and herbs. It’s flexible—adjust ingredients to taste.
I often use extra mojo as a marinade for shrimp or chicken. For instance, adding cumin and chipotle and tossing butterflied shrimp in the sauce before pan-frying makes a quick, flavorful dinner. For a bolder mojo, try seasoning it with a flavored salt like jalapeño salt for extra zing.
Tostones (Twice Fried Plantains)
10 minutes
1
Ingredients
- 1 unripe plantain
- neutral oil for frying
- pinch of salt
Mojo dipping sauce
- 3 garlic cloves
- 1/2 cup cilantro
- 1/3 cup olive oil
- 1 jalapeno, stemmed and deseeded
- 2 tsp sugar
- 2 tsp fresh lime juice
- 2 tsp fresh orange juice
- 2 tsp white wine vinegar
- salt & black pepper to taste
Instructions
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Heat enough neutral oil in a skillet or frying pan for shallow frying.
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Peel the plantain by making a lengthwise incision through the skin, then remove the peel and cut the plantain into 2-inch pieces.
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Heat the oil to about 300°F (150°C). Fry the plantain pieces until they turn light golden, about 2–3 minutes.
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Remove the plantains from the oil and drain them on paper towels.
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Flatten each piece with a tostonera or any flat, sturdy object (a plate or the bottom of a bowl works). Press until each piece is about 1/4 inch thick.
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If preparing a large batch, briefly dip the smashed pieces in lime water to prevent browning.
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Raise the oil temperature to about 350°F (175°C). Fry the smashed plantains a second time until they are crispy and golden, about 2 minutes.
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Remove the tostones from the oil and immediately season with a pinch of salt while still hot so the salt adheres.
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Serve immediately as a snack or side. If using mojo, blend the sauce ingredients in a food processor and serve alongside.
Nutrition information is automatically calculated and should be used only as an approximation.
Additional Info
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