Cuban Tostones

Tostones are a beloved Cuban dish, celebrated for their irresistible crunch and savory flavor. Made from green plantains, these double-fried delights are a staple in Cuban cuisine, perfect as a side dish or appetizer. Enjoy them hot and crisp, generously seasoned with salt and drizzled with a zesty garlic-lime Mojo sauce.

Ingredients

🍌 2 Green Plantains, Dole PLU 4235
🧂 Salt, from a white shaker
🫒 Sufficient quantity of Oil for deep frying, La Lechonera cans visible
🧄 Mojo Sauce, Garlic-lime sauce prepared separately

Instructions

1- Peel Plantains:

• Under running water, cut off both ends of each green plantain.
• Using a small paring or utility knife, make multiple lengthwise slits through the skin.
• Peel back the skin carefully to reveal the insides.

2- Cut Plantains:

• Slice the peeled plantains into rounds approximately 1.5 inches thick.

3- Soak Plantains:

• To prevent browning, place cut plantain rounds in a stainless steel bowl filled with water.
• Drain the water before frying.

4- First Fry:

• Heat a compact deep fryer to the appropriate temperature.
• Carefully submerge the plantain rounds in the hot oil and fry until they turn golden brown.
• Remove and place them on a ceramic plate lined with paper towels to absorb excess oil.

5- Smash Plantains:

• Using a wooden plantain smasher (tostonera), flatten each fried plantain round.
• Alternatively, use two ceramic plates to press them flat.
• Ensure they are flattened but not too thin.

6- Second Fry:

• Return the flattened plantains to the hot oil and fry until they are golden brown and crispy again.
• Remove from the oil and drain on paper towels.

7- Season:

• While still hot, sprinkle the tostones generously with salt.

8- Add Mojo:

• Drizzle the prepared Mojo sauce over the salted tostones using a small silver ladle.

Prep Time: Approximately 15 minutes
Cook Time: Approximately 15 minutes
Total Time: 30 minutes
Servings: 4
Calories per Serving: Approx. 150 (varies based on oil absorption and Mojo)
Proteins: 1g
Fats: 8g
Carbohydrates: 20g
Equipment: Knife (Small paring or utility), Sink/Faucet (Stainless steel with Delta faucet), Cutting Board (Wooden), Bowl (Stainless steel), Deep Fryer (Compact, brand not visible), Tostonera (Wooden, hinge), Plates (Ceramic), Ladle (Small, silver), Blender (Ninja, for Mojo sauce)

Cooking Tips

• Easier Peeling: Use a knife to make multiple slits in the skin under running water to aid peeling.
• Prevent Browning: Soak plantains in water if not frying immediately.
• Double Frying: Essential for achieving the characteristic crispy texture of tostones.

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Cuban Tostones