Tostones (Twice-Fried Plantains)
Crispy, twice-fried green plantains, lightly salted and served hot with a zesty garlic mojo dipping sauce.
Ingredients
Plantains
- 3 green plantains, peeled and cut into 2.5cm slices
- Vegetable oil for frying
- Coarse sea salt to taste
Garlic Mojo Sauce
- 1/3 cup olive oil
- 6 cloves garlic, mashed
- 1/3 cup sour orange juice
- 1/2 tsp cumin
- Salt to taste
Instructions
First Fry
Heat 2cm of oil in a skillet over medium heat. Fry the plantain slices for 3-4 minutes per side until they are soft and light yellow, but not browned. Remove and drain on paper towels.
Smash the Plantains
While the plantains are still warm, place them one by one between two pieces of parchment paper. Use a flat-bottomed cup or a plantain press (tostonera) to press down firmly and flatten them into thick discs.
Second Fry
Increase the heat to medium-high. Return the flattened plantains to the hot oil. Fry for 2 minutes per side until they are golden brown and crispy. Drain on paper towels and sprinkle immediately with coarse sea salt.
Make Garlic Mojo
In a small saucepan, heat olive oil over low heat. Add the mashed garlic and cook for 1 minute until fragrant. Whisk in the sour orange juice and cumin. Remove from heat and season with salt.
Serve
Serve the hot, crispy tostones immediately with the garlic mojo sauce on the side.
Nutrition Facts
* Based on a 2,000 calorie diet.