Tostones are a beloved dish in Latin American and Caribbean cuisine, particularly popular in Puerto Rico, where they're often enjoyed as a savory appetizer or snack. Made from green plantains, these twice-fried delights come out crispy and golden, providing a satisfying crunch that contrasts beautifully with their soft, tender interior. They can be enjoyed with a refreshing beverage or as part of a larger meal.
Ingredients
Scale:
2 large green plantains
Vegetable oil (for frying, approximately 2 cups, enough to cover the plantains)
Salt (to taste, ideally sea salt for a richer flavor)
3 cloves garlic, minced
1/2 cup mayonnaise
1 tablespoon lime juice
Salt and pepper (to taste, fresh ground pepper is recommended)
Instructions
Peel the green plantains by cutting off both ends and making vertical slits along the skin. Carefully remove the skin to avoid bruising the fruit, and slice the plantains into 1-inch thick pieces.
In a large skillet, heat about 1/2 inch of vegetable oil over medium-high heat until it reaches 350°F (175°C).
With caution, add the plantain slices to the hot oil in batches, ensuring not to overcrowd the pan. Fry for about 3-4 minutes on each side or until they turn lightly golden and soft.
Remove the fried plantains and place them on paper towels to drain excess oil. Use a flat object to flatten each slice to about 1/2 inch thickness.
Return the flattened plantains to the hot oil and fry again for an additional 2-3 minutes on each side, or until they become crispy and golden brown.
Remove the tostones from the oil, drain again on paper towels, and immediately sprinkle with salt to taste.
In a small bowl, combine the minced garlic, mayonnaise, lime juice, salt, and pepper. Mix well and adjust seasoning as necessary.
