Twice-fried plantains, known as tostones, are a delicious side dish or snack found all over Latin America. Fry the plantain slices once to cook them through before you smash them, then again to make them perfectly crisp.
Watch Andrew make this recipe:
- 2 barely ripe plantains (not green or overly ripe)
- Peanut or canola oil, for frying
- Lime wedges, for serving
- 1 jalapeno, sliced for serving
Peel the plantains and cut into 1-inch pieces.
Heat oil to 375 degrees F. Fry the plantain pieces in batches for 3 to 4 minutes, or until golden. Remove and place on paper towels to drain. While they’re still hot, place the plantains one at a time in between 2 sheets of aluminum foil or parchment paper. Smash with the flat side of a cleaver or a heavy-bottomed pan, until they’re about a 1/4-inch thick.
Place the smashed plantains back into the fryer and cook for another 3 to 4 minutes. Sprinkle with salt and serve immediately with lime wedges and jalapenos.