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    Published: Mar 1, 2019 · Modified: Dec 16, 2019 by Neyssa

    Crispy Garlic Tostones | Twice Fried Plantains

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    Crispy garlic tostones have always been a favorite side to add to almost every dish! These twice fried plantains are perfect to accompany your Latin breakfast, lunch, or dinner.

    tostones with mayoketchup

    What are tostones?

    Fried plantains are quick and easy. There are two different kinds of fried plantains, one is tostones, which is a green plantain that is twice fried and crispy. The other kind of fried plantains is called maduros, which is a ripe yellow/brown plantain that is a fried sweet plantain and soft.

    Tostones are a favorite Caribbean appetizer that is dipped into a ketchup mayo sauce or a mojo sauce. It's a simple side dish that is made in minutes!

    How To Make Tostones

    green plantain on a wooden cutting board

    First, for tostones (twice fried plantains) you want to get green plantains, cut off the ends, and gently slice the flesh to peel. The flesh of plantains are NOT like a banana in the sense that it will peel away easily. You can use the back of a spoon to safely help you lift the thicker skin.

    peeled and chopped green plantains on a cutting board

    Once the skin is removed cut the plantain into 6-10 chunks, depending on the size of your plantain. Oh, quick tip, look for the BIGGEST plantains you can find. 🙂 

    fried plantains

    In batches, fry plantains for about 2 minutes until a light golden color. 

    flattened fried plantain

    Remove from heat, and using a flat surface like the back of a cup or plate (or large wooden spoon), squish the plantains before returning to the oil to fry again for an additional minute or until tostones turn a beautiful golden with hints of brown.

    As soon as the crispy tostones are done, remove from oil, place on paper towel sheet and sprinkle garlic powder and a pinch of salt over it. These twice fried plantains are amazing with even minced garlic for a bold crispy garlic tostones recipe!

    tostones with mayo ketchup

    Tostones are best eaten immediately. If you let them sit, they will harden. It's best to cook green plantains last when making a meal, this way you serve them right away.

    Thank you for visiting and I hope this crispy garlic tostones recipe will be a favorite in your family, like it is in mine! Buen provecho mi gente!

    Recipe

    tostones with mayoketchup

    Crispy Garlic Tostones (Fried Green Plantains)

    These crispy garlic tostones are the ultimate fried green plantains that are the perfect Latin appetizer to make with dinner!
    5 from 3 votes
    Print Pin Rate
    Course: Appetizer
    Cuisine: Cuban, Hispanic, Latin, Puerto Rican
    Keyword: fried plantain, green plantain, tostones
    Prep Time: 5 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 20 minutes minutes
    Servings: 4
    Calories:
    Author: Neyssa

    Ingredients

    • 3 green plantains
    • 2 cups of vegetable oil
    • salt
    • garlic powder or minced garlic
    Get Recipe Ingredients

    Instructions

    • Cut of the ends of the green plantains, and gently slice a vertical cut down the arch of the plantain.
    • Remove the skin with your hands or the back of a spoon.
    • Cut the plantains into 6-10 even chunks, depending on the size of the plantain. (1 inch chunks)
    • Fry plantains in batches for 3-5 minutes, or until plantains are a nice golden color.
    • Remove plantains from heat and immediate smash plantains with the back of a flat bowl or wooden spoon.
    • Return smashed plantains to the frying pan. Fry an additional 2-3 minutes, or until plantains are golden with a slight browning on edges.
    • Remove plantains from heat and sprinkle salt and garlic powder or fresh minced garlic over the plantains.
    • Serve immediately.

     

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    About Neyssa

    Neyssa is a Latina food blogger who shares her Cuban and Puerto Rican family recipes for home cooks to make.

    Reader Interactions

    Comments

    1. Essy says

      August 25, 2020 at 12:02 am

      5 stars
      I'm new trying to learn how to cook
      I never have been interested in cooking recently married to a Puerttorican who loves to cook and I just love this food and want to learn how to make it❤🇵🇷

      Reply
    2. Brenda Clark says

      November 29, 2022 at 1:31 am

      5 stars
      Abuela used the plantain peeling to smash, she put the cut piece on inside skin n smashed by folding with over peeling and smashing w her hand..also we make mariquitas w green plantains, chip sz slices fried in oil like chips.. have a great one, gl

      Reply
    3. Marta says

      November 27, 2024 at 1:28 pm

      5 stars
      I love how this website doesn't just provide a recipe. It gives a lot of background information. It like a recipe and a culture lesson. Great photos, too.

      Reply
    5 from 3 votes

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    Neyssa is a Puerto Rican and Cuban self-taught home cook who lives right outside of Philly and is on a mission to share recipes that are inspired by her Cuban and Puerto Rican heritage.

    More about Neyssa →

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    fried plantains on a paper lined plate

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