Crispy Tostones with Garlic Mojo
Twice-fried plantain rounds crispy outside, creamy inside, finished with a bright garlic-lime mojo. Pure Cuban comfort in under 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 420
- Protein
- 2g
Ingredients
- 2 medium green plantains (not ripe)
- 2 cups neutral cooking oil (for frying)
- 4 cloves garlic cloves
- 1 whole lime
- 1 tsp salt
- 2 tbsp fresh cilantro (chopped, optional)
Instructions
- 1
Peel plantains: cut off ends, score skin lengthwise, peel back. Slice into 1-inch rounds.
- 2
Heat oil in a heavy skillet over medium-high until a plantain round sizzles instantly when dropped in.
- 3
Working in batches, fry plantain rounds 2–3 minutes per side until golden. Transfer to a paper-towel-lined plate.
- 4
Let cool for 1 minute. Flatten each round between two paper towels using the bottom of a glass or skillet.
- 5
Fry flattened rounds again, 1–2 minutes per side, until deep golden and crispy. Drain on fresh paper towels.
- 6
Pound garlic with salt until paste forms. Stir in juice from lime. Drizzle mojo over hot tostones, garnish with cilantro if desired.
Tools you’ll need
- heavy-bottomed skillet or deep frying pan (12-inch minimum)
- paper towels
- slotted spoon or spider strainer
- mortar and pestle (or small bowl and fork)
- kitchen knife
- cutting board
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