Quirky Foodster

Appetizers

Tostones con Mojo

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Ingredients

  • - 3 large Green (unripe) plantains
  • - 500 ml (2 cups) Neutral oil for frying
  • - 6 Garlic cloves, minced
  • - 60 ml (1/4 cup) Sour orange juice (or lime and orange mixed)
  • - 60 ml (1/4 cup) Olive oil
  • - 1 tsp Fine sea salt
  • - 0.5 tsp Ground cumin

Method

  1. Peel the plantains and slice into rounds about 3cm (1.2 in) thick.
  2. Heat the neutral oil in a deep skillet to 160°C (325°F) and fry the plantain rounds for 3 minutes per side until pale gold but not browned.
  3. Remove and drain, then flatten each piece using a tostonera or the bottom of a flat cup.
  4. Increase the oil temperature to 190°C (375°F) and fry the flattened plantains again for 2-3 minutes per side until crisp and golden.
  5. Drain on paper towels and sprinkle immediately with salt.
  6. For the mojo, warm the olive oil in a small saucepan over low heat, add the garlic, and cook gently for 1 minute without browning.
  7. Remove from the heat and stir in the citrus juice, cumin and salt.
  8. Serve the tostones hot with the warm mojo poured over or alongside for dipping.

Introduction: Tostones are twice-fried green plantain slices, smashed flat between fryings to create a wide, crisp disc, and are
one of the most recognisable savoury snacks of the Caribbean.

Cultural Background: Tostones are twice-fried green plantain slices, smashed flat between fryings to create a wide, crisp disc, and are
one of the most recognisable savoury snacks of the Caribbean. In Cuba they are served with mojo, a garlicky
citrus and olive oil sauce that is poured over or used for dipping. The dish reflects the plantain's central role in
Cuban agriculture and its long history as an everyday starch brought by African and Caribbean culinary traditions.

Tips: Use plantains that are fully green and firm; ripe yellow plantains will not hold their shape for tostones. Frying twice at two different temperatures is essential for a crisp exterior with a soft interior.

Variations: Tostones rellenos are topped with shredded meat or shrimp for a heartier appetizer. A garlic-only mojo without citrus is used in some eastern regions. Already fully plant-based as written.

Storage: Best eaten immediately; leftover tostones lose their crispness within hours.

Reheating: Reheat in a 200°C (400°F) oven for 5-6 minutes to re-crisp; avoid microwaving.

Nutrition: Per serving: 240 kcal, 2g protein, 34g carbohydrates, 12g fat, 2g fibre, 480mg sodium.

FAQs

Q: Can tostones be baked instead of fried?
A: Yes, though the texture will be less crisp; brush with oil and bake at 220°C (425°F), flattening halfway through.

Q: What is the difference between tostones and maduros?
A: Tostones use green unripe plantains and are savoury; maduros use ripe sweet plantains and are typically fried once, sliced, and not smashed.