Tostones Dominicanos

About This Recipe

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. Rooted in the everyday cooking of Dominican kitchens, Tostones Dominicanos balances technique and tradition: the green plantains is treated with care, drawing on time-honoured ratios that locals have refined across generations. The dish carries an unmistakable sensory signature — aromas that fill the kitchen as it cooks, layered textures that reveal themselves bite by bite, and a depth of flavour that comes from patient seasoning rather than shortcuts. Whether served as a weeknight snack or as the centrepiece of a celebratory table, it reflects a regional pantry where local produce, seasoning habits and cooking vessels shape the final result. Home cooks who make this dish often note how forgiving it is once the core method is understood, and how a few small choices — the freshness of the green plantains, the order of additions, the resting time at the end — separate a good version from a memorable one. This recipe walks through those choices so the dish arrives with the character it has on its home turf.

Ingredients

Serves 4

• 4green plantains(peeled)
• 1 litrevegetable oil(for frying)
• 1 pinchfine sea salt
• 1 headgarlic(for mojo if desired)
• 2 tbspolive oil(for mojo if desired)
• 1lime(for mojo if desired)

Instructions

1. 1

   Slice the plantains

   Cut peeled plantains into 1.5cm thick rounds. Set aside.

   Wear gloves or plastic bags on your hands when peeling — plantain juice stains.

2. 2

   First fry

   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.

3. 3

   Smash flat

   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.

4. 4

   Second fry

   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.

5. 5

   Season and serve

   Sprinkle with fine sea salt while still warm. Serve immediately with mojo de ajo (garlic sauce) or simple lime juice on the side.

Variations

• •

  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.

• •

  Vegetarian: replace the main protein with mushrooms, paneer, tofu or hearty beans for a meat-free version.

• •

  Spicier: add fresh chilli, a chilli paste or a pinch of cayenne with the aromatics for a warmer profile.

• •

  Lighter: reduce the fat by a third and use stock in its place — flavour stays intact but the dish feels less rich.

Storage

Best eaten fresh. Leftover tostones can be refrigerated for 1 day and reheated in a hot oven to re-crisp.

Frequently Asked Questions