Latin American Classic

Tostones

Crispy twice-fried green plantains — golden on the outside, tender within. A beloved side and snack across the Caribbean and Latin America.

Prep10 min
Cook15 min
Total25 min
Serves4

Ingredients

  • 3 large green (unripe) plantains
  • Neutral oil for frying (vegetable or canola)
  • 1 tsp fine sea salt, plus more to taste
  • 3 cups warm water
  • 3 cloves garlic, smashed (optional)
  • Lime wedges, for serving

Instructions

  1. Peel the plantains. Cut off both ends, score the skin lengthwise along the ridges, and peel it away. Slice into 1-inch thick rounds.
  2. Make the soak. Stir the salt (and smashed garlic, if using) into the warm water. Set aside — you'll use it after the first fry.
  3. First fry. Heat about ½ inch of oil to 325°F (165°C). Fry the plantain rounds 3–4 minutes until pale gold and softened, turning once. Remove and drain on paper towels.
  4. Smash. While still warm, flatten each round to about ¼ inch thick using a tostonera, the bottom of a glass, or a flat plate.
  5. Soak briefly. Dip each smashed piece in the salted garlic water for a few seconds, then pat dry. This seasons them and makes them extra crispy.
  6. Second fry. Raise the oil to 375°F (190°C). Fry the smashed plantains 2–3 minutes per side until deep golden and crisp.
  7. Season & serve. Drain, sprinkle with salt right away, and serve hot with lime wedges or your favorite dipping sauce.

Tips & Variations

  • Choose the right plantain: Use firm, fully green plantains. Yellow ones are too sweet and won't hold their shape.
  • Serve with dip: Classic partners include mojo (garlic-citrus sauce), garlic mayo, or a cilantro-lime crema.
  • Make it a meal: Top with shredded pork, shrimp, or avocado to make tostones rellenos.
  • Keep them crisp: Fry in small batches so the oil temperature stays high, and salt immediately after frying.