Puerto Rican
Crispy Tostones with Garlic Mojo
Twice-fried green plantain rounds, smashed flat and fried again until crisp, served with a zesty garlic mojo for dipping.
- Shatteringly crisp edges
- Naturally vegan and gluten-free
- Addictive garlic dipping sauce
Tostones are the salty, crunchy side that shows up next to everything from fried fish to pernil across the Caribbean. The technique is simple but specific: fry green plantain slices until tender, smash them flat, then fry again in hotter oil so the edges shatter. We serve them with a quick warm-oil mojo full of garlic and citrus that clings to every ridge. Make a double batch, because they vanish fast.
Instructions
Make the mojo: in a small heatproof bowl, combine the garlic, lime juice, orange juice, cumin and 1/4 teaspoon of the salt.
Warm the olive oil in a small saucepan over medium heat for 1 to 2 minutes until hot but not smoking, then pour it over the garlic mixture. Stir in the cilantro and set aside.
Trim the ends of each plantain, score the peel lengthwise in 3 places and pry it off with your thumbs. Cut the plantains on a slight diagonal into 1-inch-thick slices.
Heat the vegetable oil (about 1/2 inch deep) in a large heavy skillet to 325 degrees F.
Fry the slices in batches for 3 to 4 minutes per side until pale golden and tender when pierced, but not browned. Transfer to paper towels.
While still hot, smash each slice to about 1/4 inch thick using a tostonera, the bottom of a flat glass or a small skillet pressed between two sheets of parchment.
Stir 1 teaspoon of the salt into the warm water. Dip each smashed plantain briefly, shake off the excess and pat thoroughly dry with a towel to prevent spattering.
Raise the oil temperature to 375 degrees F and fry the tostones in batches for 2 to 3 minutes per side until deep golden and crisp at the edges.
Drain on a wire rack and sprinkle immediately with the remaining salt.
Serve hot with the garlic mojo on the side for dipping.
Test kitchen tips
- Choose plantains that are completely green and very firm; yellowing plantains turn sweet and will not crisp properly.
- You can do the first fry and smash up to 4 hours ahead; keep the flattened rounds covered at room temperature and do the second fry right before serving.
- For a lighter version, brush the smashed rounds with oil and bake at 425 degrees F for 20 to 25 minutes, flipping halfway.
Nutrition per serving
- Calories
- 340
- Protein
- 2g
- Carbs
- 46g
- Fat
- 18g
- Fiber
- 3g
- Sugar
- 11g
- Sodium
- 520mg
Nutrition values are estimates calculated per serving. See our disclaimer.
