Puerto Rican Plantain Tostones
Crispy, golden, and bursting with flavor, Puerto Rican Plantain Tostones are a beloved island classic that transforms humble green plantains into an irresistible snack or side dish. Double-fried to perfection and infused with garlicky goodness thanks to a quick dip in a garlic-salt water mixture, these tostones boast the perfect balance of crunch and savory satisfaction. Simple yet authentic, this recipe captures the essence of Puerto Rican cuisine with straightforward techniques and bold flavors. Perfectly paired with a tangy dipping sauce or enjoyed on their own, these tostones are quick to prepare in just 30 minutes, making them an easy addition to your next meal or gathering.
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 3 pieces green plantains
- 2 cups vegetable oil (for frying)
- 3 pieces garlic cloves
- 1 cup water
- 1 teaspoon salt
Instructions
Peel the green plantains by slicing off both ends and making a shallow cut along the length of the plantain skin. Use your fingers to pry off the peel.
Cut the plantains into 1-inch thick rounds and set them aside.
In a deep skillet or frying pan, heat the vegetable oil over medium heat until it reaches 350°F (175°C).
Add the plantain rounds to the hot oil in batches, making sure not to overcrowd the pan. Fry for about 3-4 minutes on each side or until lightly golden but not fully cooked.
Remove the partially fried plantains from the oil and place them on a paper towel-lined plate to drain.
While the plantains cool slightly, prepare a garlic-water mixture by mashing the garlic cloves into a paste and combining them with 1 cup of water and 1 teaspoon of salt. Stir to dissolve the salt.
Using a tostonera (plantain press) or a heavy-bottomed object (like the bottom of a mug or between two plates), smash each plantain round to flatten it to about 1/4-inch thick.
Dip each flattened plantain slice into the garlic-water mixture briefly, then drain off any excess liquid.
Return the flattened plantains to the hot oil in batches and fry again for 2-3 minutes on each side, or until they are golden and crispy.
Remove the finished tostones from the oil and drain on a paper towel-lined plate. Sprinkle with additional salt to taste while still hot.
Serve immediately as a side dish or snack. They pair perfectly with a garlic dipping sauce, mayo-ketchup, or a sprinkle of freshly chopped parsley.
Nutrition Facts
Calories |
1200 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.2 g | 153% | |
| Saturated Fat | 16.9 g | 85% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 492 mg | 21% | |
| Total Carbohydrate | 48.5 g | 18% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 22.6 g | ||
| Protein | 2.0 g | 4% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 14 mg | 1% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 758 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
