Tostones & Fried Cheese Recipe

Prepare plantains

Peel the green plantains: cut off both ends, make a lengthwise shallow slit through the peel and pry the peel away in sections. Rinse and pat dry. Cut each plantain into 1 to 1-1/2 inch (2.5–4 cm) thick diagonal or straight slices.

First fry

Pour 2 to 3 cups oil into a heavy skillet or Dutch oven to reach about 1/2 inch depth and heat over medium-high to 350°F (175°C). Add plantain slices in a single layer (don’t overcrowd) and fry for 2–3 minutes per side until the flesh is soft and lightly golden but not browned. Work in batches. Remove to a paper-towel lined tray to drain.

Smash

While still warm, place a fried plantain slice on a cutting board or between two pieces of parchment. Using the bottom of a heavy glass, a small saucepan, a tostonera (plantain press), or the base of a measuring cup, press down firmly to flatten the slice to about 1/4-inch thickness. Repeat for all pieces.

Season

Lightly sprinkle the smashed plantains with 3/4 tsp of the kosher salt (reserve the rest) and, if using, rub with the optional minced garlic or squeeze a little lime over them for flavor.

Second fry

Return the flattened plantains to the hot oil and fry 1–2 minutes per side until crisp and golden brown. Remove to paper towels to drain and immediately season with the remaining salt to taste. Keep warm in a low oven (200°F / 95°C) if making ahead.

Prep the cheese

Cut the cheese into 1/2-inch to 3/4-inch (1.3–2 cm) thick slabs or sticks. Pat dry with paper towels—removing surface moisture helps prevent spatter and improves breading adhesion.

Set up breading station

Put the 1 cup flour in a shallow bowl. In a second bowl, whisk the egg with 2 tablespoons cold water and a pinch of salt to make an egg wash. In a third bowl place the cornmeal or panko mixed with 1/2 tsp salt and 1/4 tsp black pepper. If you want an extra-thick crust, set up a double-dip: flour → egg → crumb → egg → crumb.

Coat the cheese

Dredge each cheese piece first in flour, shaking off excess, then dip into the egg wash, then press into the crumb mixture until fully coated. For a firmer seal and less leakage, freeze the coated pieces on a tray for 15–20 minutes before frying.

Fry the cheese

Heat about 1 to 2 cups oil in a skillet to 350°F (175°C) or medium-high heat. Fry the coated cheese pieces in batches 1–2 minutes per side until golden brown and crisp. Watch carefully; overcooking will cause the cheese to leak. Remove to paper towels to drain. If cheese begins to leak, reduce heat slightly and cook more quickly to crisp the crust.

Finish

Season fried cheese with a pinch of salt and sprinkle with black pepper. Keep warm in the oven (200°F / 95°C) on a wire rack while finishing remaining pieces so they stay crisp.

Whisk together mayonnaise, sour cream or Greek yogurt, lime juice, minced garlic, hot sauce (if using), and chopped cilantro until smooth. Taste and adjust salt, lime, or heat. Transfer to a small bowl for serving.

Arrange tostones and fried cheese on a serving platter. Serve immediately with the sauce on the side and lime wedges for squeezing over the plantains. Garnish with extra chopped cilantro if desired.