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Crispy Golden Tostones: A Caribbean Classic with Global Flavor
Jump to RecipecardIn this side dish recipe, we're diving into the secrets of the perfect tostones, uncovering how to achieve that satisfying crunch, and exploring how this humble dish is uniquely enjoyed across cultures. Let's enter the delicious world of fried green plantains together!
A Taste of the Caribbean
Join me on a flavorful trip to the Caribbean, where vibrant music and sunshine greet you at every corner. Here, tostones—delicious, twice-fried green plantains—are a staple at the table. They're more than just a side dish; they're a delightful blend of taste and crunch cherished in many Latin American cuisines, including my Dominican heritage.
The Art of Making Perfect Tostones
- Choose the right plantains: Opt for firm, unripe green plantains. Their starchy texture is ideal for frying.
- Two-step frying method: The first fry softens the plantains. Cook until just lightly golden, then remove.
- Smash with care: Flatten each slice to about ¼ inch thick using a tostonera or the bottom of a glass. This helps achieve the perfect texture.
- Second fry for crunch: Return the flattened slices to the hot oil and fry until golden and crisp. Drain on a wire rack, not paper towels, to keep them light.
- Season immediately: Sprinkle with coarse kosher salt while hot for best flavor.
Serving Suggestions
- With dips: Garlic mayo, avocado mash, spicy cilantro sauce, or guacamole.
- As a side dish: Pair with grilled chicken, pork, rice & beans, or stew.
- As an appetizer: Serve on a platter with sea salt or a dash of lime.
- In salads: Crumble over greens or fruit salad for a crunchy twist.
Cultural Variations
- Cuba: Often served with lime and garlic sauce.
- Colombia: Known as "patacones," they are typically larger and paired with hogao (tomato-onion sauce).
- Venezuela: Frequently served with avocado and queso fresco.
Each version brings a unique flavor to the table, making tostones a perfect culinary canvas.
FAQs
What are tostones made of?
Green plantains, peeled, sliced, and fried twice.
How do you make them crispy?
Use the two-step frying process and avoid overcrowding.
Can they be seasoned?
Yes! Salt is classic, but garlic powder, cayenne, or lime juice are great additions.
How to store leftovers?
Keep in an airtight container; reheat in the oven to restore crispiness.
Are they healthy?
They are fried, so enjoy in moderation. They offer starch and fiber and can be part of a balanced meal.
Ingredients
- 3 green plantains
- Vegetable oil (for frying)
- Coarse kosher salt
Instructions
- Select firm, green plantains.
- Cut off ends and score the skin lengthwise. Peel with your fingers.
- Slice into 2-3 cm (1 inch) discs.
- Heat oil over medium; enough to cover slices halfway.
- Fry slices in a single layer for 4–6 minutes until lightly golden.
- Remove and drain on a paper towel-lined plate.
- Flatten each slice to about half its thickness.
- Return to hot oil and fry 3–4 minutes until golden and crisp.
- Drain again and sprinkle with salt while hot.
- Serve immediately with dip or as a side.
Tostones are simple, soulful, and endlessly adaptable. Whether part of a family meal or a solo snack moment, they always bring joy to the table.
Cooking-Mode
Crispy Golden Tostones: A Caribbean Classic with Global Flavor
Preptime: 5min
Cooktime: 10min
Waittime:0min
Totaltime:15min
Copy
Ingredients for the recipe:
| 3 | green plantains |
| vegetable oil | |
| sea salt |
- Select firm, green plantains.
- Cut off ends and score the skin lengthwise. Peel with your fingers.
- Slice into 2-3 cm (1 inch) discs.
- Heat oil over medium; enough to cover slices halfway.
- Fry slices in a single layer for 4-6 minutes until lightly golden.
- Remove and drain on a paper towel-lined plate.
- Flatten each slice to about half its thickness.
- Return to hot oil and fry 3-4 minutes until golden and crisp.
- Drain again and sprinkle with salt while hot.
- Serve immediately with dip or as a side.
- ENJOY!
Hi, welcome to my Food blog! My name is Coco. I’m 27 years old. You can call me the lucky one for marrying my soulmate, best friend and biggest cheerleader. My greatest blessing is being the mother of a beautiful girl and a baby boy. I spent the first 6 years of my life in the Dominican Republic. My family then moved to Germany, where I still live.
