Green plantain slices fried, smashed flat, and fried again until shatteringly crispy. These addictive, salty discs are the perfect vehicle for mojo sauce.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: paper-lined plate
Garnishes: sea salt, garlic mojo drizzle
Accompaniments: mojo sauce, ketchup
Instructions
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1
Peel the green plantains by cutting off both ends, scoring the skin lengthwise along the natural ridges, and prying the skin away in strips. Green plantains are starchy and the skin clings tightly, so use the tip of a knife to help lift it. Cut each plantain into rounds about three centimetres thick.
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2
Heat the vegetable oil in a large deep skillet or Dutch oven to 160 degrees Celsius. The lower temperature for the first fry is crucial because it cooks the plantain through without browning too quickly. Fry the rounds in batches for four minutes until pale golden and slightly soft.
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3
Remove the par-fried plantain rounds with a slotted spoon and drain briefly on paper towels. While still hot, place each round between two sheets of parchment paper and press flat to about half a centimetre thick using a tostonera press or the bottom of a heavy glass.
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4
Dip each flattened plantain disc into the garlic water for just five seconds. This quick soak seasons the tostone from within and adds a subtle garlic flavour. Shake off excess water thoroughly to prevent dangerous oil splatter during the second frying.
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5
Increase the oil temperature to 180 degrees Celsius. Fry the flattened tostones in batches for two to three minutes per side until deeply golden and crispy on the outside while remaining slightly creamy inside. They should make a hollow sound when tapped.
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6
Remove with a slotted spoon, drain on paper towels, and immediately sprinkle with coarse sea salt while still glistening with oil. Prepare the garlic mojo by whisking together the minced garlic, lime juice, olive oil, and salt. Serve the tostones hot with the mojo sauce for dipping and lime wedges on the side.
Did You Know?
The double-frying technique is what makes tostones special — the first fry cooks them through, the second (after smashing) creates the irresistible crunch.
Chef's Notes
Equipment Tips
- deep fryer or heavy pot
- tostonera or flat press
- sharp knife
Garnishing
sea salt, garlic mojo drizzle
Accompaniments
mojo sauce, ketchup
The Story Behind Tostones
The Story: Tostones are twice-fried green plantain discs, a technique rooted in the African culinary traditions brought to the Caribbean by enslaved peoples. Green plantains are sliced, fried once until soft, flattened with a tostonera (a wooden press), then fried again until crispy and golden. The plantain itself, a staple crop throughout the tropics, was introduced to the Caribbean from Africa via the Canary Islands during the colonial period.
On the Calendar: Tostones are served daily as a side dish, appetizer, or snack alongside virtually any Cuban main course. They are especially common at lunch and dinner and at festive gatherings.
Then & Now: The double-frying technique has remained unchanged for centuries. Tostones are served throughout the Caribbean and Latin America under various names (patacones in Colombia, bannann peze in Haiti), but the Cuban version, typically seasoned with garlic mojo and salt, remains distinctly Cuban.
Legacy: Tostones are a daily reminder of the African roots of Cuban cuisine, a simple preparation that transforms the plantain into something crispy, salty, and utterly addictive.
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