Description
Twice-fried green plantains are a Puerto Rican staple. These crispy golden brown tostones make the perfect appetizer or side dish for any Caribbean meal.
Ingredients
2 green plantains
4 garlic cloves
2 cups water
2 tablespoons kosher salt
vegetable oil or canola oil
Instructions
- Cut off the ends of the plantain and make 2-3 shallow cuts down the length of the plantain. Slide your thumb into the cuts and follow along the seam under the peel to remove the skin from the plantain. Chop the plantains into one-inch pieces.
- In a bowl filled with 2 cups of water, mix in 2 tablespoons of kosher salt and 4 whole smashed cloves of garlic.
- Place your plantains into the water, stir them, and let them sit for 30 minutes to an hour.
- Pour enough oil into a large skillet to fill it 1/2 an inch up the sides. Place the pan over medium-high heat and heat until the temperature of the oil reaches 350°F.
- Dry the plantains thoroughly with paper towels, set your garlic water to the side, and place the plantains in the hot oil for the first fry. Fry for 2-3 minutes per side until they are golden brown. Remove them from the oil and put them on a plate lined with paper towels.
- Using a tostone press, a meat press, or the bottom of a glass cup, smash the fried plantains between a sheet of parchment paper until they are a quarter of an inch thick.
- Dip each plantain into the reserved garlic water for 5-10 seconds. Pat off any excess moisture and lower the flame to medium heat. Return the flattened plantains to the hot oil for the second fry for an additional minute.
- Remove the plantains from the oil and sprinkle with salt. Serve immediately.
Notes
How to peel a green plantain: Cut off the ends of the plantain. Using a paring knife, create shallow cuts around the length of the plantain (through the skin, not touching the flesh). Slide your thumb under the shallow cuts and run it along the flesh of the plantain to remove the peel easily.
After removing the sliced plantains from the brine, dry them thoroughly. This will ensure that the hot oil won’t splatter anywhere, as it would if excess water was on the plantain.
After you remove the twice-fried plantains from the oil, sprinkle them with salt. The remaining oil will help the salt adhere to the tostones, giving them the perfect salty, crispy bite. A finishing salt, such as Maldon, would be the best choice.
Watch this video tutorial if you need a little extra guidance.
- Prep Time: 5 minutes
- Brine Time: 30 minutes
- Cook Time: 10 minutes
- Category: appetizer
- Method: frying
- Cuisine: Puerto Rican, Caribbean
