My favorite way to eat plantain is in the form of tostones. I'm a savory person-- I much prefer fried green plantain to the very popular ripe and sweet plantain, Maduros.
Tostones are twice fried plantain sliced that have been smashed thinly and are crispy. They’re a delicious savory side for Caribbean main dishes or a great appetizer. You can top tostones with guacamole, avocado slices, grilled meats, sauteed veggies… or your favorite dips.
- Green Plantains (Approximately 1 per person)
- Frying oil (Vegetable, Canola, Peanut)
- Prepare a bowl with cold water and 1T. adobo and a plate lined with paper towels.
- Peel plantain and cut into 1-inch slices, then add to the bowl to soak for about 15 minutes.
How To Peel Plantains:
- Cut off both ends of the plantain.
- Observe the ridges of the plantain. Cut a shallow slit down the length of each ridge, making sure not to go too deep.
- Slide a spoon or butter knife down between the flesh and the skin, lifting up slightly. The skin should come right off.
- Heat an inch of oil in a large skillet. Place the plantains in the oil and fry on both sides, approximately 3-4 minutes per side. Note: You will be frying twice, so it does not have to be cooked all the way through.
- Drain and cool the plantains on a plate with paper towels. Once cool enough to touch, flatten each piece. Tip: Place the plantain on a cutting board and use the bottom of a plate or a large, flat glass to smash it thin. Thin tostones are best!
- Return flattened plantains to the hot oil and fry 1 minute on each side. Add adobo to taste and serve immediately.
Now those tostones are ready to be topped with some Mojo Garlic Sauce… after all, that’s why we first made the mojo!
If you like dipping sauces, tostones are commonly paired with Mayoketchup.. here’s a quick recipe! Combine ½ cup of mayonnaise, ¼ cup of ketchup, and ½ teaspoon of adobo (a teaspoon of mojo garlic sauce will make it extra garlicky!).