Tostones — Print Recipe — The Culinary Codex

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

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.