Sides
Tostones
The Quirky Foodster Team
Ingredients
- 3 large Green plantains
- 500 ml (2 cups) Vegetable oil for frying
- 1 tsp Salt
- 2 cloves Garlic, minced (for optional mojo)
Method
- Peel plantains and cut into 3 cm (1.2 in) rounds.
- Fry rounds in oil at 160°C (325°F) for 3-4 minutes until softened but not browned.
- Remove and flatten each round with a tostonera or the bottom of a glass.
- Return flattened plantains to hotter oil, about 180°C (350°F), and fry again 2-3 minutes per side until golden and crisp.
- Drain, salt immediately, and serve hot, with garlic mojo dipping sauce if desired.
Introduction: Twice-fried green plantain rounds, flattened and re-fried to crisp perfection, are ubiquitous across the Dominican table, served as a side to nearly every meal and sold hot from street carts as a snack in their own right.
Cultural Background: Twice-fried green plantain rounds, flattened and re-fried to crisp perfection, are ubiquitous across the Dominican table, served as a side to nearly every meal and sold hot from street carts as a snack in their own right.
Tips: Fry twice at two different temperatures for the crispest texture. Salt tostones the moment they come out of the oil so it adheres well.
Variations: Serve smashed with garlic mojo for extra flavor. Top with shredded cabbage salad (curtido) for a heartier snack. Naturally vegan and vegetarian as written.
Storage: Best eaten fresh; leftovers can be refrigerated up to 1 day.
Reheating: Reheat in an air fryer or oven at 200°C (400°F) for 5-7 minutes to re-crisp.
Nutrition: Calories: 230 | Protein: 2g | Carbs: 34g | Fat: 10g
FAQs
Q: What is a tostonera?
A: A hinged wooden or plastic press used specifically to flatten fried plantain rounds evenly before the second fry.
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