These were a family favorite when I was growing up. My grandfather made tostones often, and we usually had them alongside our Cuban meals.
Tostones are fried green plantains common in Cuban cuisine, but you’ll find variations across the Caribbean, parts of Africa, and Southeast Asia. They’re versatile and simple to make.
There are many ways to enjoy tostones. Some people like them plain as a snack; others dip them in mojo sauce, guacamole, or another favorite condiment. They also work well as a side dish or a base for toppings. In my family, we often ate them plain as a snack or with our meals.
Equipment
You can use a tostonera to flatten the plantains; it’s inexpensive and easy to store. If you don’t have one, no problem—any flat, sturdy surface (a plate, a cutting board, or the bottom of a heavy pan) will work for smashing the plantains.
How to pick plantains
Tostones are meant to be savory, so choose the greenest (unripe) plantains you can find. That said, preference matters: if you prefer a slightly sweeter tostone, you can use plantains that are more yellow. Keep in mind that riper plantains contain more moisture and won’t get as crisp as green ones.
Frying method
Tostones are fried twice. First, you shallow-fry the plantain pieces at a lower temperature to cook them through. After flattening, you fry them a second time at a higher temperature to achieve a golden, crispy finish.
If you don’t have a frying thermometer, consider getting one. A thermometer helps you maintain consistent oil temperatures and makes frying much more reliable. I find it’s worth the small investment for consistently good results.
Mojo dipping sauce
A dipping sauce isn’t required, but mojo is a classic choice. Mojo is a Cuban sauce or marinade made with citrus, garlic, olive oil, and herbs or spices. Recipes vary and you can adjust ingredients to taste. It’s also versatile—leftover mojo can be used as a marinade for shrimp, chicken, or vegetables.
Tostones (Twice Fried Plantains)
Stella Navarro-Kim
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Ingredients
- 1 unripe plantain
- neutral oil for frying
- pinch of salt
Mojo dipping sauce
- 3 garlic cloves
- 1/2 cup cilantro
- 1/3 cup olive oil
- 1 jalapeno stemmed and deseeded
- 2 tsp sugar
- 2 tsp fresh lime juice
- 2 tsp fresh orange juice
- 2 tsp white wine vinegar
- salt & black pepper to taste
Instructions
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Heat enough neutral oil in a skillet to shallow-fry the plantain pieces.
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Peel the plantain and cut it into 2-inch pieces. Making a lengthwise incision can make the peel easier to remove.
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When the oil reaches about 300°F (150°C), fry the plantain pieces until lightly golden, about 2–3 minutes.
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Remove the plantains and drain on paper towels.
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Flatten each piece with a tostonera or a flat object (a plate or cutting board works well) until it’s about 1/4-inch thick.
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If you’re making a large batch, briefly dip the smashed plantains in lime water to prevent oxidation.
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Fry the smashed plantains again at about 350°F (175°C) until crisp and golden, about 2 minutes.
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Remove from the oil and immediately season with a little salt while they’re still hot so the salt adheres.
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Serve immediately as a snack or side. For mojo sauce, blend the sauce ingredients together in a food processor and serve alongside the hot tostones.
Nutrition information is calculated automatically and should be used as an approximation.
Additional Info
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