Tostones
Green, starchy plantains fried once to soften, smashed flat, then fried a second time until crisp, essential to a Dominican daily plate and dip in mojo garlic oil. Twice-fried plantains have real shared roots across Puerto Rico, Cuba, the Dominican Republic, and beyond, blending West African plantain traditions carried through the transatlantic slave trade with pre-Columbian Indigenous Caribbean cultivation.
Vegan
Ingredients
- 3 large green plantains, peeled and cut into 1-inch thick slices
- Vegetable oil, for frying
- Salt, to taste
- 2 cloves garlic, minced, for a garlic-oil dip, optional
Steps
- Peel the green plantains and slice into 1-inch thick rounds.
- Heat about 1-2 inches of oil in a heavy skillet to 325F/165C.
- Fry the plantain pieces in batches for 3-4 minutes per side until pale golden but not browned, then remove and drain.
- While still warm, smash each piece flat to about 1/4-inch thickness using the bottom of a cup or a plate.
- Increase the oil temperature to 350-375F/175-190C.
- Fry the smashed plantains a second time, 2-3 minutes per side, until golden and crisp.
- Drain on paper towels and season immediately with salt.
- Serve hot, optionally with a garlic-oil dip made by warming minced garlic in oil.