Toston Veggie Recipe

Tostones

1. 1

   Prep plantains

   Peel the green plantains: cut off both ends, make a shallow vertical slit through the skin along the curve and pry the peel away in sections. Cut each peeled plantain into 1 to 1 1/4-inch thick diagonal slices (about 8–10 slices per plantain).

2. 2

   Par-cook plantains

   Heat a medium skillet or shallow frying pan over medium heat and add enough oil to cover the bottom by about 1/8–1/4 inch (approximately 2–3 tablespoons from the measured oil). Add the plantain slices in a single layer (work in batches if needed) and fry for 2–3 minutes per side until the exterior turns lightly golden and the interior is tender but not falling apart. Remove to a paper towel–lined tray to drain.

3. 3

   Smash

   Place a fried plantain slice on a cutting board or on a piece of parchment. Using a tostonera (plantain press) or the bottom of a small flat jar, cup, or heavy spatula, press down evenly to flatten each slice to about 1/4 inch thick. Avoid crushing so thin that they become brittle — they should remain slightly thick for topping.

4. 4

   Fry to crisp

   Pour the remaining measured oil (about 3/4 to 1 cup total in the pan so you have enough for shallow frying) into a heavy skillet and heat over medium-high until shimmering and hot (about 350°F / 175°C if using a thermometer). Fry the smashed plantains in batches for 1–2 minutes per side or until deeply golden-brown and crisp. Transfer to a paper towel–lined tray to drain excess oil.

5. 5

   Season and finish

   While still hot, sprinkle the tostones with the coarse salt and the garlic powder (if using). Drizzle with the lime or lemon juice and sprinkle with the chopped cilantro for a bright finish. Serve immediately so they remain crisp.