Twice-fried green plantain patties with crispy, golden exteriors and tender insides — the ultimate Dominican snack.
Tostones are green plantain slices that are fried twice — first until tender, then smashed flat and fried again until golden and crispy. They are served as a side dish, appetiser or snack, traditionally with a mojo de ajo (garlic sauce) or simple salt. The exterior becomes wonderfully crispy while the interior remains soft and starchy. In the Dominican Republic, tostones are found everywhere — at street stalls, casual restaurants and family tables. They are addictive and universally loved.
Serves 4
Cut peeled plantains into 1.5cm thick rounds. Set aside.
Wear gloves or plastic bags on your hands when peeling — plantain juice stains.
Heat oil to 170°C in a deep pan or wok. Fry plantain slices in batches for 3–4 minutes until they begin to soften and the edges turn golden. Remove with a slotted spoon and drain on paper towels.
Once cool enough to handle, place each slice between two pieces of plastic wrap or in a tostonera (traditional press) and flatten to about 1cm thickness.
Working with plastic or a press prevents burning your hands and keeps oil off the counter.
Increase oil temperature to 190°C. Fry the flattened tostones for 2–3 minutes per side until deep golden and crispy. Remove and drain on paper towels.
Sprinkle with fine sea salt while still warm. Serve immediately with mojo de ajo (garlic sauce) or simple lime juice on the side.
The two-fry technique is essential — the first fry tenderises, the second fry crisps.
Plantains must be green, not yellow. Yellow plantains are too sweet and soft.
Keep the oil temperature steady — too cool and the tostones absorb oil; too hot and they burn before cooking through.
Topped Tostones: after the second fry, top with sour cream, guacamole and crispy salami.
Herb Tostones: sprinkle with fresh cilantro and garlic powder before the second fry.
Best eaten fresh. Leftover tostones can be refrigerated for 1 day and reheated in a hot oven to re-crisp.
Tostones are a staple across the Caribbean and Latin America, with every culture claiming its own version. In the Dominican Republic, they are ubiquitous — served at every meal and at every price point, from street vendors to fine restaurants.
A simple sauce of garlic, olive oil, lime juice and salt. Minced garlic is sautéed in warm olive oil until fragrant, then finished with fresh lime.
Baked tostones will not achieve the same crispy, golden texture. Deep-frying is traditional and produces the best result.
Per serving (200g) · 4 servings total
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