Tostones are unripened plantains that are fried, smashed, then fried again to completion. Their cooking process is similar to that of French fries, and the trend of making smashed potatoes is strikingly similar to this traditional Latin American appetizer. I love tostones not only because they’re quick to make, very filling, and simply delicious. But also because their sturdiness makes them great for dipping in various things like guacamole, salsas, Pico de Gallo, classic garlic sauce, and alongside a bowl of chili.
If you’re hesitant about frying food because of health reasons or the messy cooking process, just know that only a shallow fry is needed and you don’t need to eat them every day. Tostones can be a special-occasion snack at parties. A major rule of tostones (and any plantain based dish) is that you absolutely cannot reheat them. I’ve tried it in every creative way possible and it’s never really the same. Be ready to serve these as appetizers immediately. If you end up loving these as much as I do, it’s worth buying a traditional Latin American kitchen gadget called a Tostonera to more easily smash them with. However, any flat surface works for smashing, such as the bottom of a salad plate or the side of a butcher knife.
Carefully peek the green plantains so the interior flesh stays intact.
Cut plantains crosswise into 1-inch pieces.
This is how golden the plantains should look after the first fry before they’re smashed.
Tostones are frequently served with a citrus garlic sauce, but try them with guacamole.
Tostones (Fried Smashed Green Plantains)
Ingredients
- 1 green plantain (for one single serving)
- 1 tbs kosher salt, plus more for seasoning to taste
- canola oil (for frying)
For the Mojo Sauce
- garlic
- olive oil
- fresh orange juice
- salt to taste
Instructions
- To peel green plantains. Cut off the tips at both ends then make an incision along the back side and gradually slide your thumb between the peel and the flesh to remove the peel completely.
- In medium bowl, prepare salt water with kosher salt. Cut peeled plantains crosswise into 1 inch pieces and soak them in salt water for 20 minutes. This helps add a nice crisp and brings out their natural flavor.
- Fill skillet with canola oil 1/2 inch deep, approximately 1 cup for an 8 inch skillet. Be cautious that the oil level will rise when plantains are added.
- Heat oil over medium heat to 350 degrees. You can also use the flesh from the ends to test the oil. When placed in the hot oil, the fry should be significant and lively, but not loud and scary.
- Remove plantains from salt water and pat dry with napkins. Using tongs, quickly (and gently) add them all to the hot oil standing on their flat ends, half submerged. Cook until half of each piece turns a deep yellow in color and are just beginning to turn slightly golden brown. Flip each plantain and cook the other halves similarly. Once cooked all the way through, the first fry is complete. Remove from heat and briefly cover oil with splatter screen for safety.
- With the oil still hot and empty, be sure to do this step as quickly as possible. Using any flat surface such as the bottom of a salad plate (preferably a tostonera), flatten each plantain to the thickness of pancakes. Return them in batches to the hot oil for the second fry.
- Cook both sides until a deep golden in color. As each one finishes, gradually remove from oil and let the batch rest on napkins to cool and soak up any excess oil. Sprinkle with kosher salt to your liking and serve. At this point some like to customize their tastiness and sprinkle the finished them with additional seasonings of their choice, such as garlic powder, chili powder or cayenne.
- To make the Mojo Sauce, smash some garlic cloves to a paste. In a small bowl, mix together a ratio of 3 to 1, oil to orange juice. Stir in the garlic and salt to taste.
Yield: About 6 or 8 tostones, depending on the size. This is enough for one person, so plan your amounts accordingly.
