Slice off both ends of the plantain. Make 3-4 shallow cuts lengthwise along the peel and remove the skin. Slice the plantains crosswise into 1-inch (2.5 cm) thick rounds.
In a bowl, mix water, salt, and minced garlic (or garlic powder). Set aside.
Tostones (Twice-Fried Plantains)
- Total time - 30 minutes
- Active preparation - 25 minutes
- Servings: 4
- Country: Dominican Republic
It is essential to use hard, unripe, green plantains for Tostones. If the plantains are yellow or ripe, they are sweet and suitable for Maduros (sweet fried slices) instead.
Traditionally, a wooden plantain press (Tostonera) is used to smash the plantains after the first fry, but the bottom of a cup or a plate also works in a pinch.
Ingredients
I. Plantains and Frying
- 2 pcs (large) Green plantains, unripe
- 2 cups (for deep frying) Frying oil (vegetable/canola)
- 1 for sprinkling Salt
II. Soaking Solution (Mojo)
- 0.5 cups Water
- 0.5 tsp Salt
- 2 cloves Garlic, minced (or 1/2 tsp garlic powder)
Instructions
Step 1: Preparing the Plantains
Step 2: First Fry
In a pot or deep skillet, heat the oil over medium heat (approximately 175 °C (347 °F)).
Add the plantain slices (they should not overlap) and fry for 5-7 minutes. They should be lightly golden, tender, and cooked through, but not brown or crispy. Remove and drain excess oil on paper towels.
Step 3: Smashing and Soaking
Use a Tostonera or the bottom of a cup/plate: take each plantain slice and carefully press/smash it to about 0.5 cm thick to form a disc.
Quickly dip the smashed discs into the garlic salt water, for just a few seconds, and immediately pat them dry on a paper towel.
Step 4: Second Fry and Serving
Increase the oil temperature to 185 °C (365 °F).
Add the smashed and soaked discs and fry for 2-3 minutes on each side until they are dark golden and very crispy.
Remove, drain on a paper towel, and IMMEDIATELY sprinkle with salt (or garlic salt). Serve hot with your favorite dip (Mayoketchup, garlic sauce) or as a side to any main dish.