Caribbean
Tostones
Twice-fried green plantains with craggy golden edges, tender savory centers, and a delicate finish of kosher salt.
4 servings · 15 minutes prep · 20 minutes cook
Ingredients
Plantains
- 3 large, 2 lb total before peeling, Use only hard, fully green plantains.
- 4 cups, Use canola, vegetable, or peanut oil.
- 1 tsp, Diamond Crystal kosher salt.
Directions
Prepare the plantains
- On a {{tool:cutting-board}}, use a {{tool:chef-knife}} to cut off both ends of each green plantain. Score the peel lengthwise along its raised ridges without cutting deeply into the flesh, then pry away the thick peel with your fingers or the edge of a spoon.
- Cut the peeled plantains crosswise into 1-inch (2.5 cm) rounds; you should have about 24 pieces. Blot the cut surfaces dry so they do not spit when lowered into the oil.
First fry
- Pour the neutral oil into a {{tool:heavy-pot}} with a capacity of 3 to 4 quarts, where it should be about 1½ inches (4 cm) deep. Using a {{tool:deep-fry-thermometer}}, heat over medium to 325°F (163°C). Set a {{tool:sheet-pan-wire-rack}} beside the stove.
- Working in three batches to prevent the oil temperature from dropping sharply, use {{tool:tongs}} to carefully lower the plantain pieces into the oil. Fry for 4–5 minutes, turning once or twice, until pale yellow, slightly softened, and easily pierced through the center with a {{tool:skewer}}. Do not let them brown.
- Transfer the pieces to the rack and let them stand for about 2 minutes, just until cool enough to press. Return the oil to 325°F (163°C) between batches.
Flatten and fry again
- Place one fried piece upright between two small sheets of {{tool:parchment-paper}}. Press firmly with the flat bottom of a {{tool:heavy-skillet}} to an even ¼-inch (6 mm) thickness and roughly 3 inches (7.5 cm) across; alternatively, use a plantain press. Repeat with the remaining pieces. Small cracks around the edges are desirable, but the rounds should remain intact.
- Increase the oil temperature to 375°F (191°C). Fry the flattened plantains in three batches for 2–3 minutes, turning once with the {{tool:tongs}}, until crisp, lightly golden, and audibly rigid when tapped with the tongs. Let the oil return to 375°F (191°C) before adding each new batch.
- Drain each batch on the rack for no more than 15 seconds, then immediately season with one-third of the kosher salt. Serve at once; properly fried tostones should be dry and crisp outside, with no raw or firm core.
