Cuban
Tostones
Cuban tostones are twice-fried green plantains, crisp at the edges and tender in the center. They are finished with salt and served hot, often with a garlicky lime mojo for dipping.
Watch it madeCharlito Cooks · 1:47
Ingredients
- Green plantains2 large
- Neutral oil, such as vegetable or canola oil2 cups, for frying
- Kosher salt1 tsp, plus more to finish
- Garlic cloves2, finely grated
- Fresh lime juice1 tbsp
- Warm water1/3 cup
Method
- Cut the ends off the plantains, score the peels lengthwise, and remove the peels with your fingers or the tip of a knife.
- Slice the plantains crosswise into 1-inch thick rounds.
- In a small bowl, stir together the warm water, grated garlic, lime juice, and 1 tsp kosher salt until the salt dissolves.
- Heat the oil in a deep skillet or caldero to 325°F.
- Fry the plantain rounds in batches for 3 to 4 minutes, turning once, until pale golden and just tender but not crisp.
- Transfer the plantains to a paper towel-lined plate and let them cool for 1 to 2 minutes.
- Flatten each plantain round to about 1/3-inch thick using a tostonera, the bottom of a glass, or a small plate.
- Briefly dip each flattened plantain in the garlic-salt water, then pat very dry with paper towels.
- Increase the oil temperature to 365°F.
- Fry the flattened plantains again in batches for 2 to 3 minutes, turning once, until crisp and golden.
- Drain on paper towels, sprinkle immediately with salt, and serve hot with any remaining garlic-lime mixture or mojo on the side.
Common questions
Can I substitute the plantains or oil for tostones?
Use very green plantains for the best texture; ripe plantains will turn sweet and soft instead of crisp. Neutral oil like vegetable or canola works best. Avoid olive oil if possible, since its flavor is stronger and it can smoke sooner.
How long do tostones take from start to finish?
Plan on about 25 to 35 minutes total. Peeling and slicing takes a few minutes, the first fry about 3 to 4 minutes per batch, cooling and smashing a few minutes, then the second fry about 2 to 3 minutes per batch.
What are the most common mistakes when making tostones?
Using yellow or black plantains, frying at the wrong temperature, and not drying after the garlic-lime dip are the biggest problems. If the oil is too cool, they absorb grease; too hot, they brown before the centers cook.
How should I store leftover tostones and reheat them?
Store cooled tostones in an airtight container in the refrigerator for up to 2 days. Reheat in a hot oven or air fryer until crisp again. They also freeze well after the first fry, before smashing and the second fry.
What should I serve with tostones?
Serve them hot with the garlic-lime dip, extra salt, or a mojo-style sauce. They pair well with roast pork, grilled chicken, black beans, shrimp, and rice. They also work as a crunchy base for toppings.