Tostones Recipe

This tostones recipe has been my Puerto Rican kitchen staple for years, bringing a perfect blend of crispiness and tenderness that makes these twice-fried plantains irresistible. The secret lies in the double-frying technique that creates that signature golden exterior while keeping the inside perfectly soft.

I first made these tostones during a family gathering where everyone was craving something different from our usual chips and dip. They disappeared within minutes, and now they're requested at every get-together we host.

Ingredients

• Green plantains: The key ingredient, must be green and firm for proper frying
• Vegetable oil: Neutral flavor allows the plantain taste to shine through
• Garlic: Adds aromatic depth to both the soaking liquid and dipping sauce
• Lime juice: Brings brightness and helps tenderize the plantains
• Kosher salt: Enhances all flavors without being overpowering
• Ketchup: Provides sweetness and tanginess for the dipping sauce
• Mayonnaise: Creates a creamy base for the perfect dipping sauce

Step-by-Step Instructions

Prepare the Soaking Liquid:

Combine water, garlic, salt, and lime juice in a medium bowl and whisk thoroughly. This flavorful bath will infuse the plantains with extra flavor during the smashing stage and helps create the perfect texture.

First Fry:

Heat vegetable oil in a large, deep, heavy-bottomed pan until it reaches medium heat. The oil should come about a third of the way up the sides of the pan. Add plantain slices in batches and cook for 3 to 4 minutes per side, until they develop a light golden color but remain slightly pale. This initial fry partially cooks the plantains.

Smash the Plantains:

Remove the partially fried plantains and place them on a cooling rack or paper towel-lined plate. Use a tostonera (traditional pressing tool), a flat-bottomed glass, or two stacked plates to gently flatten each piece. Press firmly enough to flatten but not so hard that they break apart; the ideal thickness is about a quarter inch.

Soak and Second Fry:

Quickly dip each smashed plantain into the garlic lime mixture, allowing it to absorb the flavors for a few seconds. Return the soaked, flattened plantains to the hot oil and fry for about 2 minutes per side, until they reach a deep golden color with crispy edges. This second fry is what creates that perfect contrasting texture.

Finish and Serve:

Transfer the finished tostones to a paper towel-lined plate to drain excess oil, and immediately sprinkle with salt while still hot. Serve with mayo-ketchup sauce for the authentic Puerto Rican experience.

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My absolute favorite part of this recipe is the garlic lime soaking step. My grandmother taught me this technique when I was young, insisting it was the difference between good tostones and great ones. The first time I tried skipping this step, thinking it was unnecessary, I immediately noticed the difference in flavor and have never taken shortcuts since.

Perfect Plantain Selection

Choosing the right plantains makes all the difference in this recipe. Look for green plantains that feel firm and heavy for their size. Avoid any with black spots or yellowing, as those are ripening and will be too sweet for tostones. The starchier the plantain, the better it will hold its shape during frying and smashing. If you can only find partially yellow plantains, they will work but will have a slightly sweeter flavor and might need less cooking time during the first fry.

Making Ahead and Storage

Tostones are definitely best served immediately after cooking when they reach peak crispiness. However, if you need to prepare them ahead, you can complete the first fry and smashing steps, then refrigerate the flattened plantains between layers of parchment paper for up to 24 hours. When ready to serve, simply complete the final soaking and second frying steps. For leftover fully-cooked tostones, the air fryer is your best friend for reheating instead of microwaving, which makes them soggy. Three minutes at 350°F will restore much of their original crispiness.

Regional Variations

While this recipe follows the Puerto Rican style of preparation, tostones are beloved throughout the Caribbean and Latin America with interesting regional differences. In Cuba, they are often served with mojo, a citrus garlic sauce. Dominican tostones might be topped with a garlicky vinegar mixture. Colombian patacones, as they are called there, are sometimes made extra large and topped like nachos with meats, cheeses, and salsas. Feel free to experiment with these variations once you master the basic technique.

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Frequently Asked Questions

→ What kind of plantains should I use?

Use green plantains for tostones, as their firmer texture and starchy content create the best crispy result.

→ How do I flatten the plantains?

Use a tostonera, the back of a glass, or two plates stacked together to gently flatten the plantains after the first fry.

→ Can I make tostones ahead of time?

Tostones are best enjoyed fresh, but you can store them in an airtight container and reheat using an air fryer or oven to restore crispiness.

→ What dipping sauce pairs well with tostones?

Mayo-ketchup sauce, made from equal parts mayonnaise and ketchup with minced garlic, is a classic pairing for tostones.

→ How do I know when the oil is hot enough for frying?

The oil should be shimmering but not smoking. Test by adding a small piece of plantain; it should sizzle gently upon contact with the oil.