Dominican Tostones
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The Tale of Dominican Tostones
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Tostones, twice-fried green plantain slices, are believed to have origins in the plantain-growing regions of West Africa or the Canary Islands, arriving in the Caribbean through colonization and the transatlantic slave trade, and are now a staple across Latin America. In the Dominican Republic they're a beloved side, fried, flattened, and fried again for a crisp bite.
Ingredients
Scale:· 4 servings
- 3 green plantains
- Vegetable oil, for frying
- Salt to taste
- Garlic-lime water, for dipping the fried plantains before the second fry
Instructions
- 1Peel the green plantains and cut them into thick rounds, about 3-4 cm each.
- 2Heat vegetable oil in a deep pan to medium heat.
- 3Fry the plantain rounds for 2-3 minutes per side until softened but only lightly golden, then remove and drain.
- 4While still warm, flatten each piece between two sheets of parchment paper or with a tostonera press or the bottom of a glass.
- 5Briefly dip the flattened plantains in a mixture of water, minced garlic, and lime juice for extra flavor.
- 6Return the flattened plantains to the hot oil and fry a second time until deeply golden and crisp on the outside, about 2-3 minutes per side.
- 7Drain on paper towels and sprinkle immediately with salt.
- 8Serve hot as a side dish or snack, often with a garlic dipping sauce.
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