Tostones

Name: Tostones
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: Dominican
Ingredients: 3 green plantains, peeled; Vegetable oil for frying; Salt to taste; 4 cloves garlic, minced; 2 tbsp olive oil; 1 tbsp lime juice; Pinch of salt for dipping sauce

Tostones (tos-TOH-nes)

Twice-Fried Green Plantains

⏱ Prep Time 20 min

📈 Difficulty Easy

👥 Servings

🔥 Calories 302 kcal

Green plantain rounds fried once, smashed flat, then fried again until irresistibly crispy and golden, served with a garlicky dipping sauce.

Nutrition & Info

Protein 2.0g

Carbs 42.0g

Fat 14.0g

Protein Carbs Fat

Dietary

vegetarian vegan dairy-free gluten-free nut-free

Equipment Needed

deep skillet tostonera or flat press tongs paper towels

Presentation Guide

Vessel: serving plate lined with paper

Garnishes: lime wedges

Accompaniments: garlic mojo sauce, ketchup

Ingredients

3 green plantains, peeled
Vegetable oil for frying
Salt to taste
4 cloves garlic, minced
2 tbsp olive oil
1 tbsp lime juice
Pinch of salt for dipping sauce

Instructions

1
Cut plantains into one-inch thick rounds. Soak in cold salted water for ten minutes, then drain and pat dry.
2
Heat vegetable oil in a deep skillet to 160C. Fry plantain rounds for three minutes until pale golden and softened.
3
Remove from oil and drain on paper towels. While still hot, press each round flat using a tostonera or the bottom of a glass.
4
Increase oil temperature to 180C. Return flattened plantains and fry again until deep golden and very crispy, about two minutes per side.
5
Drain on paper towels and season immediately with salt while still hot.
6
Mix garlic, olive oil, lime juice, and salt for dipping sauce. Serve tostones hot with the garlic mojo on the side.

💡

Did You Know?

The tostonera, a hinged wooden press used to flatten plantains, is considered such an essential tool that it is a common housewarming gift in the Dominican Republic.

Chef's Notes

Equipment Tips

deep skillet
tostonera or flat press
tongs
paper towels

Garnishing

lime wedges

Accompaniments

garlic mojo sauce, ketchup

The Story Behind Tostones

Tostones are one of the oldest dishes in Caribbean cuisine, with roots stretching back to the indigenous Taino people who cultivated plantains brought from Africa. The double-frying technique creates an addictive contrast between crispy exterior and tender interior that has made tostones a universal Caribbean staple. In the Dominican Republic, no meal feels complete without a side of tostones, and arguments about the ideal thickness and crispiness are a beloved national pastime.

🕐 Traditionally enjoyed served with any meal as a side 📜 Origins: Pre-colonial Caribbean

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