There’s something about that crispy-on-the-outside, tender-on-the-inside magic of tostones that just makes them irresistible. These twice-fried green plantain slices are a staple in many Caribbean and Latin American kitchens, and they bring a bold crunch that pairs perfectly with bold flavors. Today, we're giving them a classic Cuban twist by serving them up with a garlicky citrus mojo sauce that's tangy, herby, and the perfect contrast to the savory crispness of the plantains. If you've ever wondered how to fry plantains properly or wanted to explore more green plantain recipes, this dish is a great place to start. While ripe plantain recipes tend to skew sweeter, this version showcases the savory side of plantains in the best way possible.
Twice-Fried Tostones with Mojo Sauce
Prep Time 15 minutes mins
Cook Time 25 minutes mins
Total Time 40 minutes mins
Course Appetizer, Side Dish, Snack
Cuisine Caribbean, Cuban, Puerto Rican
Heavy-bottomed skillet or cast iron pan Ideal for frying because it retains heat evenly. If you have a deep fryer, that also works great.
Tongs or a slotted spoon For flipping and removing the plantains from hot oil.
Cutting board and sharp knife You'll need a solid surface and good blade for peeling and slicing plantains.
Tostonera (plantain press) This is a wooden or plastic tool specifically designed to flatten tostones. No tostonera? Use the bottom of a mug or a small plate.
Small saucepan For simmering the mojo sauce.
Paper towels To absorb excess oil after frying.
Mixing bowls For soaking the plantains and mixing sauce ingredients.
For the Tostones
- 3 large green plantains unripe – firm to the touch
- 2 cups vegetable oil for frying
- Kosher salt to taste
- Cold water for soaking
For the Mojo Sauce
- 1/4 cup olive oil
- 6 cloves garlic minced or thinly sliced
- 1/2 teaspoon ground cumin
- 1/3 cup fresh orange juice
- 1/4 cup fresh lime juice
- 1 tablespoon chopped fresh oregano or 1 teaspoon dried
- Salt to taste
- Black pepper to taste
Optional: A pinch of red chili flakes for heat
Peel and Prep the Plantains
Start by cutting off the ends of each green plantain. Use a sharp knife to score the peel lengthwise, then gently wedge your fingers under the skin to peel it off. Cut each plantain into 1-inch thick slices.
Soak the slices in a bowl of cold salted water for about 10 minutes. This helps soften them slightly and reduces splattering during frying. Drain and pat them dry thoroughly before frying.
First Fry
Heat the vegetable oil in a heavy skillet over medium heat to about 325°F (165°C). Add the plantain slices in batches, making sure not to overcrowd the pan. Fry each slice for about 3–4 minutes per side, until they’re golden and just tender, but not yet crispy.
Use tongs or a slotted spoon to transfer them to a paper towel-lined plate to drain. Let them cool for 2–3 minutes.
Flatten the Plantains
Using a tostonera or the bottom of a mug, press each fried plantain slice until it’s about 1/4-inch thick. Don’t press too hard — you want them flat but still sturdy.
Second Fry
Increase the oil temperature to 375°F (190°C). Fry the flattened plantains again, in batches, until they’re golden brown and crispy — about 2 minutes per side. Drain on fresh paper towels and season with salt while hot.
Make the Mojo Sauce
In a small saucepan over medium heat, warm the olive oil. Add garlic and cumin, and sauté just until fragrant and lightly golden — about 1 minute.
Remove from heat and stir in orange juice, lime juice, oregano, salt, and pepper. Let the mixture cool slightly and allow flavors to meld for 5–10 minutes.
Serve
Arrange the hot, crispy tostones on a platter and serve immediately with a generous side of mojo sauce for dipping or drizzling.
Pairings
Tostones are incredibly versatile, and when paired with mojo sauce, they can elevate a meal from simple to spectacular. Here are some delicious pairings:
- Grilled meats: Try them with skirt steak, pork chops, or Cuban roast pork. The citrusy mojo sauce works as a double-duty marinade or drizzle.
- Seafood: Shrimp in garlic butter or ceviche makes a refreshing and tropical pairing.
- Beans and plantain: A scoop of black beans or Cuban-style beans and rice next to your tostones makes a hearty and traditional combo.
- Tropical salads: A fresh mango-avocado salad or tomato-onion slaw balances out the fried elements beautifully.
- Tostone sliders: Use two tostones as "buns" and stuff with shredded chicken, pulled pork, or grilled veggies.
For a sweet and savory mix, you can even pair these crispy tostones with sweet fried plantains or a side of baked plantains. The contrasting textures and flavors are a plantain lover’s dream.
FAQs
1. Can I use ripe plantains for this recipe?
Not for traditional tostones. You need green plantains, which are firm and starchy. Ripe plantain recipes like maduros or plantain pancakes are better suited for soft, sweet plantains. Using ripe plantains here would result in mushy tostones that won’t hold their shape during the press-and-fry steps.
2. Can I make these healthier or use less oil?
Yes, for a lighter version, try making air fried plantains. Follow the same steps to soak, press, and season the plantains, but cook them in an air fryer at 375°F for about 8–10 minutes per side. The crispiness won’t be exactly the same, but it’s a good alternative. You can also try a baked plantains method by brushing slices with oil and roasting at 425°F until golden.
3. What kind of plantains work best?
You’ll want firm, green plantains — the greener, the better. If they have any yellow on them, they may be ripening and turning sweeter, which changes the flavor and texture. For plantains fried to that classic tostones crispness, go with unripe ones.
4. Can I store and reheat leftovers?
Yes. Let the tostones cool completely before storing in an airtight container in the fridge for up to 3 days. Reheat them in a toaster oven or air fryer at 375°F for about 5–6 minutes. They’ll crisp back up nicely. Avoid microwaving — it makes them soggy.
5. What’s the difference between tostones and plantain fritters?
Great question! Tostones are sliced, twice-fried green plantains, while plantain fritters often use mashed ripe plantains and flour or egg to bind the batter before frying. Think of fritters as more like doughy, soft-centered snacks, while tostones are crisp and crunchy.
