Tostones are twice-fried plantain slices popular in Latin American and Caribbean cuisines. Made from green (unripe) plantains, they are sliced, fried until lightly golden, then smashed flat and fried again until crispy. Seasoned simply with salt, tostones are savory, crunchy, and perfect for dipping in sauces like garlic aioli, guacamole, or mojo. They make a fantastic appetizer, snack, or side dish and pair well with grilled meats, beans, or seafood.
Ingredients
- 1 green plantain
- Avocado oil, or other neutral oil, for frying
- FOR THE BRINE
- 1 c. water
- 2 small garlic cloves, minced
- 1 1/2 tsp. Kosher salt
- Juice from 1 small lime
- FOR THE LIME SOUR CREAM
- 1 tbsp. non-dairy cream cheese (such as Violife brand)
- lime juice, to taste
- Kosher salt, to taste
- handful of cilantro leaves, chopped
- GARLIC CHILI SALT
- 1 tbsp. maple sugar
- 1 tbsp. crushed red pepper flakes
- 1 tbsp. Kosher salt
- 1 tbsp. garlic flakes
Instructions
Steps:
1. Make the brine: In a large bowl, whisk all ingredients together. Set aside.
2. Make the lime sour cream: In a medium-size bowl, whisk the cream cheese and lime juice, to
taste. Season with salt, and add the cilantro. Set aside.
3. Make the chili salt: using a mortar and pestle, or a spice grinder, grind sugar, pepper flakes, salt,
and garlic flakes. Set aside.
4. Fill a large straight-sided skillet or pan with 2″ of oil, and heat oil to 300°. (You want to keep the
oil between 285° and 300° for this first stage of frying.)
5. Slice the plantain in half crosswise, then run a sharp knife along the outsides of each half. (This is
called scoring; it will help to make peeling the plantain easier.) Slice the plantain to make 2”
thick circles.
6. Fry the plantain circles for about 3 minutes, or until golden yellow. Transfer the plantains to a
baking sheet or large plate. While still warm, use a cup or tortilla press that has been lightly
oiled, and flatten the plantains into a disks. Once flattened, add the plantains to the brine so
that they are fully immersed, and then immediately remove them.
7. Raise the temperature of the oil to 350°. Add the flattened plantains to the hot oil for a second
fry, and cook for about 2 to 3 minutes, or until they are golden. Transfer the plantain circles to a
paper towel-lined baking sheet or large plate.
8. Transfer the plantain to a bowl, and season with the chili garlic salt. Serve with the lime sour
cream.
