Twice Fried Plantains
Crispy, golden, and irresistibly savory, Twice Fried Plantains (or Tostones) are a beloved snack or side dish in Latin American and Caribbean cuisine. This simple yet flavorful recipe transforms green plantains into perfectly crunchy delights by frying them twice—first to soften, then to crisp. Key to their deliciousness is a quick dip in salted water (enhanced with optional garlic for extra aroma) that locks in moisture and flavor while creating their signature texture. Ready in just 30 minutes, these tostones are versatile enough to pair with garlic aioli, zesty salsas, or as a stand-alone treat sprinkled with a pinch of salt. Whether you're hosting a gathering or indulging solo, these twice-fried plantains are guaranteed to impress!
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Recipe Information
Ingredients
- 3 whole green plantains
- 2 cups vegetable oil
- 1 teaspoon salt
- 1 cup water
- 2 cloves garlic (optional, for added flavor in water)
Instructions
Peel the plantains: Cut off the tips of each plantain, then make a shallow slit along the length of the peel. Gently pry the peel away from the flesh with your fingers or a knife.
Slice the plantains into rounds approximately 1 inch thick.
Heat the vegetable oil in a deep skillet or frying pan over medium heat until it reaches 350°F (175°C). You can test this by dropping in a small piece of plantain; it should sizzle immediately.
Fry the plantain slices in batches to avoid overcrowding the pan. Cook for 3-4 minutes on each side, or until they turn light golden. Remove the slices and set them on a plate lined with paper towels to drain excess oil.
Using the bottom of a flat glass, a heavy plate, or a tostone press, gently flatten each fried plantain slice to about 1/2 inch thick.
Prepare a bowl of salted water by mixing 1 teaspoon of salt into 1 cup of water. Optionally, add 2 crushed garlic cloves for an extra layer of flavor. Quickly dip each flattened plantain slice into the salted water and shake off the excess.
Return the flattened plantains to the hot oil and fry again for 2-3 minutes on each side, or until they are golden brown and crispy.
Remove the plantains from the oil and drain them on paper towels to remove any excess grease. Sprinkle with additional salt to taste, if desired.
Serve the twice fried plantains hot with a dipping sauce of your choice, such as garlic aioli or a spicy salsa.
Nutrition Facts
Calories |
4247 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 419.0 g | 537% | |
| Saturated Fat | 60.0 g | 300% | |
| Polyunsaturated Fat | 268.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2380 mg | 103% | |
| Total Carbohydrate | 175.7 g | 64% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 44.8 g | ||
| Protein | 7.3 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 33 mg | 3% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 2703 mg | 58% | |
*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.
