Crispy flattened green plantains, double-fried until golden and crunchy — the essential Cuban and Caribbean side dish.
Tostones (from the Spanish 'tostón', meaning 'toasted piece') are one of the most universally loved dishes of Cuba and the Caribbean — green plantains that are first fried briefly, flattened with a tostonera (or the bottom of a glass), then fried again until shatteringly crisp. Unlike ripe plantain (which is sweet), green plantain is starchy and neutral, producing something closer to a thick potato chip than a sweet fritter. Crispy, salted tostones with garlicky mojo sauce are irresistible.
Serves 4
Heat oil to 160°C. Fry plantain rounds for 3 minutes until pale golden and just cooked through. Remove and drain.
While hot, use the flat bottom of a glass or tostonera to flatten each piece to about 1cm thick.
Press firmly and evenly. The hotter the plantain when you flatten, the better they hold together.
Increase oil to 190°C. Fry flattened pieces 2–3 minutes until deep golden and shatteringly crispy. Drain.
Briefly sauté garlic in olive oil until fragrant (1 min). Off heat, add lime juice and cumin. Season.
Salt tostones immediately. Serve with mojo sauce for dipping.
Use green (unripe) plantains — yellow or black plantains will be too sweet and soft.
Salt immediately after frying — hot tostones absorb salt perfectly.
Tostones rellenos: hollow out each tostone and fill with shrimp, crab or black beans.
Top with curtido (pickled cabbage slaw) for a El Salvadorian twist.
Drizzle with chipotle mayo instead of mojo for a smoky version.
Best eaten immediately. Reheat in a 200°C oven for 5 minutes to restore crunch.
Tostones are made throughout the Caribbean and Latin America under various names (patacones in Colombia and Venezuela). In Cuba they are a staple side dish served with everything from ropa vieja to grilled fish. The double-fry technique is similar to that used for Belgian frites.
Cut off both ends. Score the skin lengthwise with a knife (don't cut into the flesh). Run your thumb under the score to peel — the skin is much tougher than a banana. Soaking in cold water for 10 minutes can help.
Yes — air fry at 190°C for 4 minutes, flatten, then air fry again for 4 more minutes. Spray with oil before the second fry. Results are good but less crispy than deep-frying.
Per serving · 4 servings total
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