Tostones (Double Fried Plantains)

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier while canola oil is more budget-friendly.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice provides a similar acidity, while vinegar is often cheaper.

Cut both ends of the green plantain.

Make several slits lengthwise from top to bottom, barely touching the flesh.

Insert a knife between the skin and flesh to slightly lift the skin near the slits on both ends.

Peel the green plantain using your hands and remove any remnants of the skin with a knife.

Cut the green plantain into 1 to 1.5 inch round slices.

Prepare the salted garlic water mixture by pouring water into a bowl, adding garlic powder and salt, and stirring until well blended.

Add the plantain slices to the salted garlic water and soak for approximately 5 to 10 minutes.

In a 12-inch skillet, heat oil to 365 degrees Fahrenheit.

Remove the plantain slices from the soaking water and shake or pat dry any excess water before placing them into the skillet.

Fry the plantain slices on both sides until they become fork tender and turn a golden color, about 3-4 minutes per side.

Remove the fried plantain slices from the skillet and place them in a bowl or on a plate lined with paper towels to absorb excess oil.

Flatten the cooked plantain slices using a tostonera or by placing them between folded wax or parchment paper and flattening with a plate.

Reheat the oil to 365 degrees Fahrenheit before frying the flattened plantains for the second time.

Fry the flattened plantains for about 4 minutes until they have a crispy texture on both sides.

Remove the tostones from the skillet and place them on a plate lined with paper towels to absorb excess oil.

Allow the tostones to drain for 2 minutes on paper towels before sprinkling with salt if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary