Ingredients
For the tostones:
- 2 green plantains
- 2 cups vegetable oil, for frying
- 1 teaspoon salt, or to taste
-
½ teaspoon garlic powder (optional)
For the garlic-lime dip:
- 2 tablespoons olive oil
- 1 tablespoon fresh lime juice
- 1 garlic clove, finely minced
- 1 tablespoon fresh cilantro, finely chopped
- Salt and black pepper to taste
Instructions
Peel the green plantains by cutting off both ends and making a lengthwise slit along the peel to remove it easily.
Slice the plantains into 1-inch thick pieces, either diagonally or straight. Heat the vegetable oil in a large skillet over medium heat to about 350°F (175°C), and fry the plantain slices for about three to four minutes on each side, until they turn light golden but remain firm.
Remove them from the oil and drain on paper towels. Using the bottom of a glass or a tostonera, press each piece gently until it’s about a quarter inch thick. Reheat the oil to around 375°F (190°C) and return the flattened plantains to the pan, frying them again for two minutes per side, until they become crispy and golden brown. Transfer them to paper towels, sprinkle with salt, and if desired, a little garlic powder.
To prepare the dip, whisk together olive oil, lime juice, minced garlic, cilantro, salt, and black pepper in a small bowl until well combined. Serve the tostones warm with the garlic-lime dip on the side.
They’re perfect with fried fish, ceviche, or garlic shrimp, bringing a true taste of Florida’s Caribbean flair.