Tostones
Green plantain fried, smashed flat and fried again until crisp-edged: crunchy, salty and impossible to stop eating.
Ingredients
- 2 green (unripe) plantains
- 500 ml oil for shallow frying
- flaky or fine salt
- 3 tbsp Olive oil (optional)
- 2 cloves Garlic, minced (optional)
- 1 Lime, juiced (optional)
Method
- Trim both ends off the plantains, cut a shallow slit along each ridge and peel the skin away in strips. Cut into 2.5 cm (1 inch) thick rounds.
- Heat about 2 cm of oil in a deep frying pan to 170°C (340°F). Fry the rounds for 3–4 min, turning once, until pale gold but not brown. Drain on kitchen paper.
- While still warm, press each piece flat to about 1 cm thick with the bottom of a glass, a mug or a tostonera.
- Turn the oil up to 185°C (365°F). Fry the flattened plantains again for 2–3 min, turning once, until deep golden and crisp at the edges.
- Drain and salt straight away. If making the dip, stir together the olive oil, garlic, lime juice and a pinch of salt, and serve alongside.
Tips
- Choose firm, fully green plantains; yellow ones are sweeter and will not crisp the same way.
- Plantain sap stains: oil your hands or wear gloves while peeling.
Sources
Written in our own words after cross-checking these recipes:
Open Tostones in Nouns Cooking