- Appetizer
- Side
- Caribbean
- Latin American
- Stovetop
- Blender
- Adventurous
Good for, as AI judged the whole recipe.
Ingredients
For the tostones
- 3
large green plantains, firm and fully green
- 3 cups
neutral oil, such as canola or vegetable
kosher salt, to taste
For the mojo
- 5 cloves
garlic, peeled
- 1 cup
cilantro leaves and tender stems, packed
- 3 tbsp
lime juice, freshly squeezed
- 1/2 cup
extra-virgin olive oil
- 1/2 tsp
kosher salt
- 1/4 tsp
ground cumin
- 1
jalapeño, stemmed and halved, seeds removed (optional)
- Gluten-free
- Vegan
Not checked: cilantro leaves and tender stems.
Diets guessed by AI from the ingredients, not checked.
Steps
- Step 1
Make the mojo first so it has time to settle: combine the garlic, cilantro, lime juice, olive oil, salt, cumin and jalapeño (if using) in a blender. Blend on high for about 30 seconds, until the cilantro is finely chopped and the sauce is loose and bright green. Scrape into a small bowl and set aside at room temperature.
5 min
- 5 cloves garlic
- 1 cup cilantro leaves and tender stems
- 3 tbsp lime juice
- 1/2 cup extra-virgin olive oil
- 1/2 tsp kosher salt
- 1/4 tsp ground cumin
- 1 jalapeño
- Step 2
Peel the plantains: cut off both ends, then run a knife down the length of the skin, just through the peel, in 2 or 3 places. Pry the peel off in strips with your thumb or the back of the knife (green plantain peel is stiff and won't slip off like a banana's). Cut each peeled plantain crosswise into 1-inch rounds.
10 min
- 3 large green plantains
- Step 3
Pour the oil into a deep, heavy skillet or Dutch oven to a depth of about 1 inch and heat over medium until it reaches 325°F, or until a plantain round sizzles steadily when it goes in. Line a plate or tray with paper towels.
8 min · 325°F
- 3 cups neutral oil, such as canola or vegetable
- Step 4
Fry the plantain rounds in batches, without crowding, for 4 to 5 minutes, turning once, until pale gold and tender enough that a fork slides in easily. They should not brown much. Lift onto the paper towels.
10 min
- Step 5
Smash each round while still warm: set it on a cutting board and press straight down with the bottom of a measuring cup, a flat glass or the flat of your knife until it's about 1/4 inch thick and roughly 2 inches across. Press firmly but stop before they crack apart.
5 min
- Step 6
Raise the heat and bring the oil to 375°F. Fry the smashed rounds again in batches for 2 to 3 minutes, turning once, until deep golden and crisp at the edges.
8 min · 375°F
- Step 7
Lift the tostones onto fresh paper towels and sprinkle generously with kosher salt right away, while the surface is still glossy with oil, so it sticks. Serve hot with the bowl of mojo for dipping.
- kosher salt
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026