Omar’s Tostones (Twice-Fried Green Plantains)
Serves 4 (about 20-25 pieces)
Tostones (Toes TOE nays) are a popular side dish in Cuba, Latin
American countries, and the Caribbean. It is believed that the tostone tradition comes from African slaves. Tostones (“to toast” in Spanish) are fried twice, salted, and eaten much like French fries or potato chips. The perfect option for those looking for a unique appetizer.
Some recipes suggest that tostones are often served with a garlic dipping sauce (mojo), but almost every Cuban I spoke to said they are traditionally served plain, just as Omar made them for me. But feel free to serve with a dipping sauce of choice.
Preparation Tip: To peel a green plantain, cut off the top and bottom and score a line along the length of the plantain. Lifting up from this line, remove peel (use knife to help).
Preparation Time: 20-30 minutes
Vegetable or canola oil for deep frying
3 green (unripe) plantains, peeled and sliced into about 3/4- to 1-inch rounds
Salt or sea salt to taste
Fresh ground pepper (optional)
Pour enough oil in a large skillet to fill about 1/4 full and heat over medium-high heat. When the oil is hot enough to pop, carefully add plantains in a single layer. (This will take a couple of batches.) Fry plantains until cooked halfway through and slightly brown (about 5-6 minutes), turning once with a slotted spatula.
Transfer to a plate lined with paper towels. Keep oil in skillet heated. With the bottom of a glass or any canned item, smash plantains to about half their thickness.
Carefully return plantains to oil and fry again, turning occasionally, until golden brown on both sides.
Transfer back to plate, lined with new paper towels. Sprinkle with salt or other preferred seasoning. Serve warm as an appetizer or side dish. Best when eaten immediately.
Serves 4 (about 20-25 pieces)
Tostones (Toes TOE nays) are a popular side dish in Cuba, Latin
American countries, and the Caribbean. It is believed that the tostone tradition comes from African slaves. Tostones (“to toast” in Spanish) are fried twice, salted, and eaten much like French fries or potato chips. The perfect option for those looking for a unique appetizer.
Some recipes suggest that tostones are often served with a garlic dipping sauce (mojo), but almost every Cuban I spoke to said they are traditionally served plain, just as Omar made them for me. But feel free to serve with a dipping sauce of choice.
Preparation Tip: To peel a green plantain, cut off the top and bottom and score a line along the length of the plantain. Lifting up from this line, remove peel (use knife to help).
Preparation Time: 20-30 minutes
Vegetable or canola oil for deep frying
3 green (unripe) plantains, peeled and sliced into about 3/4- to 1-inch rounds
Salt or sea salt to taste
Fresh ground pepper (optional)
Pour enough oil in a large skillet to fill about 1/4 full and heat over medium-high heat. When the oil is hot enough to pop, carefully add plantains in a single layer. (This will take a couple of batches.) Fry plantains until cooked halfway through and slightly brown (about 5-6 minutes), turning once with a slotted spatula.
Transfer to a plate lined with paper towels. Keep oil in skillet heated. With the bottom of a glass or any canned item, smash plantains to about half their thickness.
Carefully return plantains to oil and fry again, turning occasionally, until golden brown on both sides.
Transfer back to plate, lined with new paper towels. Sprinkle with salt or other preferred seasoning. Serve warm as an appetizer or side dish. Best when eaten immediately.
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