Twice-Fried Tostones
Green plantains smashed flat and fried twice until the edges turn deeply golden and crisp, salted hot and served with lime.
Tostones get their crackling texture from a double fry: once to soften the plantain, and again after smashing it flat to crisp the edges. A quick dip in garlic water before the second fry works a little savory flavor into every piece. Salt them the moment they come out of the oil, while they are hot enough to hold the seasoning.
Ingredients
Method
Tap a number to mark a step doneHeat 1 inch of vegetable oil in a heavy skillet over medium heat.
Fry the plantain pieces for 3 to 4 minutes per side until pale gold but not browned, then remove to a paper towel-lined plate.
Stir the minced garlic into the water to make a quick garlic water for dipping the tostones later.
Using a tostonera or the bottom of a flat glass, smash each fried plantain piece into a disk about half an inch thick.
Dip each smashed piece briefly in the garlic water, then return to the hot oil and fry for 2 to 3 minutes per side until deeply golden and crisp.
Drain the tostones on fresh paper towels and season immediately with kosher salt while hot.
Pile into a bowl and serve right away with lime wedges.
Kitchen note
Fry the plantains twice at the same medium heat; frying too hot the first time browns the outside before the inside softens enough to smash.
