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Puerto Rican Tostones (Twice-Fried Green Plantains)
Crispy, savory, twice-fried green plantains—a beloved Puerto Rican and Caribbean side dish, similar in popularity to French fries. This recipe walks you through the classic double-frying method for perfect tostones, with tips for extra finesse and crispiness.
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Critical Success Points
- • Peeling and slicing green plantains correctly.
- • First fry: do not brown plantains.
- • Flattening plantains while warm.
- • Patting plantains dry after salted water dip to avoid dangerous oil splatter.
- • Second fry: achieving golden crispness without burning.
Safety Warnings
- • Hot oil can cause severe burns—use caution when frying and adding wet plantains.
- • Keep children and pets away from stove during frying.
- • Pat plantains dry after salted water dip to minimize dangerous splatter.
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