Plantain Tostones Recipe

Main

1. 1

   Prepare plantains

   Peel the green plantains: cut both ends, slice a shallow lengthwise slit through the skin, then pry the peel away in sections. Cut each plantain into 1 to 1 1/4-inch thick rounds (about 8–10 pieces total from 2 plantains).

2. 2

   Heat oil for first fry

   Pour 1 cup vegetable oil into a heavy skillet or frying pan (enough to come about 1/2 inch up the sides). Heat over medium heat until shimmering and reaching about 325°F (about 160°C) — you should see faint wisps of steam but not vigorous smoking.

3. 3

   First fry (par-cook)

   Working in a single layer (do not overcrowd), add plantain rounds to the hot oil. Fry 3–4 minutes total, turning once, until the outsides become golden and the centers are fork-tender but not browned. Remove with a slotted spoon to a plate lined with paper towels to drain. Repeat with remaining pieces.

4. 4

   Smash plantains

   Allow the par-fried plantains to cool for 2–3 minutes until safe to handle. Place each piece between two sheets of parchment or inside a folded kitchen towel and press down to flatten to about 1/4-inch thickness. Use the bottom of a small heavy skillet, a tostonera (plantain press), or a flat spatula to smash evenly. Transfer smashed pieces to a tray.

5. 5

   Heat oil for second fry

   Raise the heat to medium-high and add additional oil if needed so the pan still has about 1/4-inch of oil. Heat until shimmering and just beginning to smoke lightly (about 375°F / 190°C).

6. 6

   Second fry (crisp)

   Fry the smashed plantains in batches for 1–2 minutes per side until deeply golden-brown and crisp. Use tongs or a slotted spatula to flip carefully. Remove to paper towels to drain.

7. 7

   Season

   While still hot, sprinkle each tostone with kosher or flaky sea salt (use about 1 teaspoon across the batch, or to taste). If using garlic salt or a little garlic paste, lightly brush or sprinkle now for extra flavor. Optional: squeeze lime over hot tostones just before serving.