Ingredients
Plantains and Frying
- 3 green plantains
- Vegetable oil for frying (approximately 2-3 cups or enough to cover the slices)
- Salt (flaky salt recommended)
Ketchup Mayo (Optional)
- ¼ cup mayonnaise
- ¼ cup ketchup
- 1 small garlic clove, minced
Optional Dips
- Cuban Mojo
- Guacamole
Instructions
- Peel the Plantains: Cut off both ends of each plantain. Carefully make a shallow lengthwise cut through the tough green skin without cutting the flesh. Use your fingers to separate and peel off the skin. Discard the skin.
- Slice the Plantains: Cut the peeled plantains diagonally into 2-inch thick chunks. This shape helps achieve more surface area when frying.
- Heat the Oil for First Fry: In a large, deep, heavy-bottomed pan, heat the vegetable oil over medium heat until it reaches about 300°F to 325°F. Use a deep-fryer thermometer if available.
- First Frying: Fry the plantain slices in batches, adding about one-third of the pieces at a time. Cook each side for 3-4 minutes until they turn golden but still slightly pale. Remove and drain on a paper towel-lined rack or plate.
- Flatten the Plantains: Once cooled slightly, line a plantain press or a cutting board with plastic wrap. Flatten each fried plantain slice gently with a tostonera, tortilla press, or the bottom of a glass or small plate until about ¼ to ⅛ inch thick. Be cautious to keep the slices intact even if edges crack.
- Heat Oil for Second Fry: Increase the oil temperature to medium-high heat, around 350°F to 375°F.
- Second Frying: Fry the smashed plantain slices for another 2 minutes per side, or until they become golden brown and crispy. Remove and drain on a paper towel-lined rack or plate.
- Season and Serve: Immediately sprinkle the hot tostones with flaky salt. Serve them warm with Cuban mojo, guacamole, or ketchup mayo for a delicious snack or side.
- Make Ketchup Mayo (Optional): In a small bowl, combine ¼ cup mayonnaise, ¼ cup ketchup, and minced garlic. Mix well and refrigerate until ready to serve alongside your tostones.
Notes
- Green plantains have a thick, tough skin with sap; making shallow cuts along the ridges helps to peel them more easily.
- To prevent breaking, flatten the plantains gently when pressing to maintain their shape.
- Maintain proper oil temperatures: lower heat for the first fry to cook through without browning, higher heat for the second fry to crisp.
- Use a heavy-bottomed pan for more even heating and to maintain oil temperature.
- Tostonera or tortilla press lined with plastic wrap works best for pressing, but household items like the bottom of a glass work as well.
- Serve immediately for the best texture; leftovers can be reheated but may lose crispness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Latin American, Caribbean
