Puerto Rico & the Spanish Caribbean
Tostones with Garlic Dip
Tostones con Mojo de Ajo
Green plantains fried twice: soft inside, crackly outside. Every fried-fish plate in Puerto Rico comes with a pile of these.
- Prep 10 min
- Cook 15 min
- Serves 4
- Level Easy
You need
- 2 large green plantains
- Vegetable oil for frying
- 1 tsp salt, plus more to finish
- 4 garlic cloves (for the dip)
- ¼ cup olive oil (for the dip)
- 1 tbsp lime juice (for the dip)
How to make it
- First fry. Peel the plantains and cut into 1-inch (2.5 cm) pieces. Fry in oil at 325 °F (165 °C) for 4–5 minutes until tender but still pale.
- Smash. Drain, then press each piece flat to about ½ inch (1 cm) with the bottom of a glass or a tostonera.
- Second fry. Fry again at 365 °F (185 °C) for 2–3 minutes until golden and crisp. Drain and salt right away.
- Garlic dip. Mash the garlic with a pinch of salt, then stir in the olive oil and lime juice. Serve on the side for dipping.
Photo: やましこ · CC BY-SA 2.0