Tostones (twice fried green plantain slices, pronounced “tohz-tohn-ez”) is a word derived from the Spanish word tostar, meaning “to toast”. This recipe originated in Latin America and the Caribbean. It is best served as a canape, but you can eat it in any way you please. For the best taste, enjoy your tostones hot with mojo sauce.
- 3 green plantains
- 1 cup favorite oil for frying
- 1/2 tbsp salt
- 2 Tbsp minced garlic
- 2 cups warm water
- Heat oil in a pot over medium heat (plantain should sizzle when it hits the oil, but should not produce smoke).
- Peel and cut plantain into 1 inch discs.
- Fry until light golden brown on all sides, making sure not to overcrowd the pot. Transfer to a paper towel to drain. Turn off the heat on the oil.
- Using the bottom of a clean and sturdy plate or frying pan coated with a bit of oil to prevent sticking, smash the plantain to flatten it to about 1/4 inch thick discs.
- Prepare a bowl with the warm water, salt and minced garlic (making sure the salt dissolves well). Place the smashed plantains in the water to soak for 2 minutes (take care not to over soak the plantains or they will be difficult to fry.) Dry the plantains for a few minutes on paper towel while you heat the frying oil again.
- Fry the plantains for a second time, until golden brown. Transfer to fresh paper towels to drain. Serve hot with mojo sauce.