TostonesTwice-Fried Green Plantains
Green plantains are fried, flattened, and fried again until crisp outside and tender inside. Served with a simple garlicky dipping sauce, they make a bold and satisfying side dish.
Prep
15m
Cook
20m
Serves
4
Regional versions
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- Cuba
- Curaçao
- Dominican Republic
- Panama
- Puerto Rico
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Plantains
- 800gPlantain (peeled and cut into thick rounds)
- 400mlVegetable Oil
- 6gSalt
Dip
- 10gGarlic (minced)
- 200mlWater
- 20mlDistilled White Vinegar
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the vegetable oil to 175°C (350°F). Fry the plantain for 3 to 4 minutes, until pale golden and just tender, then drain.
- 02
Flatten each piece of plantain into a thick disc.
- 03
Return the flattened plantain to the hot vegetable oil and fry for 2 to 3 minutes, until crisp and deep golden. Drain and sprinkle with the salt.
- 04
Stir the garlic, water, and distilled white vinegar together until combined.
- 05
Serve the hot plantains with the dipping sauce on the side.
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