Tostones, a classic Latin staple, are twice-fried plantains made from green plantains. They're prepared by peeling, slicing, frying, smashing, and then frying again. For a Cuban twist, serve tostones with a garlic mojo dipping sauce. Enjoy them as an appetizer or side dish alongside dishes like picadillo, arroz con pollo, or sopa de pollo.
Using a sharp knife, carefully peel the green plantains lengthwise. Slice the plantains into 2-inch chunks. Set aside.
In a deep nonstick skillet, heat oil over medium-high heat. Add the plantain slices to the skillet. Fry for about 5 minutes on all sides. Remove and drain on paper towels to absorb the excess oil.
Using a plantain press or a paper towel folded over, smash the plantains to about 1/2 inch thick.
Fry the now smashed plantains for 4-5 minutes in the same skillet until golden brown on both sides. Remove and drain on paper towels and season with salt. Enjoy!
Optional: To make the garlic mojo dipping sauce, whisk all the ingredients until combined in a small bowl. Serve with tostones. Enjoy!
Notes
You can transfer the oil to an airtight container and reuse it at a later time if you’d like.
*You can use store-bought sour orange juice for the garlic dipping sauce or make your own. Here is the recipe. To make fresh sour orange juice, stir the following juiced citrus together until well combined: