Puerto Rican Garlic Tostones (fried plantains) are crispy, golden, and so delicious. Perfect as a side dish, a tasty appetizer, or a quick snack. Great alone and even better when served with garlic aioli and mayoketchup.
If you’ve ever had tostones (fried green plantains), you know how perfectly crispy, golden, and downright delicious they are. Plantains are at the heart of our culture, and there’s no shortage of ways we enjoy them, like these irresistible fritters, crunchy arañitas de plátano, our highly popular piononos (stuffed sweet plantains), or simply a warm, comforting bowl of sopa de plátano (plaintain soup). But when it comes to green plantains (plátano verde), one of my all-time favorites has to be Puerto Rican garlic tostones. They’re simple to make and impossible to resist!
The secret to next-level tostones? A quick soak in a garlicky water bath before frying. I’ve been making tostones since childhood and I can tell you, this little trick makes all the difference. The garlic soak gives them just the right hint of garlic making them even more YUM and irresistible.
Twice-fried until golden and perfectly crunchy, they’re best enjoyed hot and fresh, straight out of the pan. Whether I’m serving them as a side for a Puerto Rican meal or sneaking a few as a quick snack, I always make sure to serve them with our traditional dips, mojo de ajo (garlic aioli) or our classic Puerto Rican mayoketchup dip. But if you love cilantro as much as I do, a creamy cilantro garlic sauce is delicious too or a smooth cilantro avocado dip is also yummy. One thing’s for sure, once you start eating garlic tostones, it’s hard to stop!
How to Make Garlic Tostones
Step 1: Start by cutting off the ends of the plantains. Then, using a knife, score the plantain lengthwise, avoid cutting into the flesh.
Next, gently pry the skin away with the tip of your thumb or the knife. Once you’ve lifted the skin slightly, use your thumb to peel it off completely.
Once all the plantains are peeled, slice them into ½-inch thick rounds.
Step 2: Place them in a water bath with garlic paste or puree and salted water. Let them soak for about 15-30 minutes, or for the best flavor, overnight.
Step 3: Use a colander to drain the plantain pieces well. It’s important to make sure they’re thoroughly drained to prevent the frying oil from splattering when you add them to the pan. If needed, you can blot them with paper towels to remove any excess moisture.
Step 4: Next, heat about ½ inch of vegetable oil in a pan over medium heat.
When the oil is hot, carefully add a few of the plantain pieces to the pan. Fry for a few minutes on each side until they’re golden brown and crispy. *Do not over brown them.
Remove the tostones with a slotted spoon and drain them on paper towels.
Step 5: Using a tostonera (plantain press), a cup, plate, or even a pan, gently smash each plantain to flatten it.
Step 6: Set the flattened pieces aside and continue with the rest of the plantains.
Once all the tostones are flattened, dip them back into the garlic-salted water, then drain them well on paper towels.
Step 7: Reheat the oil in the pan and fry the tostones until they’re golden brown and crispy on each side. Be sure to flip them only once for the perfect texture.
Step 8: Once fried, remove the tostones from the oil and drain them on paper towels. Season with a generous amount of salt while they’re still hot. Continue frying the other pieces until they’re all done. Serve immediately.
Other Plantain Dishes You Will Love
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📖 Recipe
Garlic Tostones (Fried Plantains)
Ingredients
- 3 green plantains cut into ½ inch slices
Water Bath
- 2 tablespoons garlic paste or puree
- 1½ tablespoons salt plus more for topping
- 3 cups water
Frying
- oil vegetable or corn oil for frying
Garlic Aioli Dip
- 2 garlic cloves finely minced
- ⅛ cup oil
Garlic Cilantro Dip
- handful of fresh cilantro rinsed
- 2 garlic cloves minced
- 3 tablespoons olive oil
- 1 tablespoon lime juice
- 1 cup Greek plain yogurt or sour cream
- ½ teaspoon kosher salt
MayoKetchup Dip
- 3 tablespoons mayonnaise
- 1 ½ tablespoons ketchup
- 1 garlic clove finely minced
Instructions
Plantains
- Cut off the ends of the plantains. Using a knife, score the plantain lengthwise, avoid cutting into the flesh.
- Next, gently pry the skin away with the tip of your thumb or the knife. Once you’ve lifted the skin slightly, use your thumb to peel it off completely.Once all the plantains are peeled, slice them into ½-inch thick rounds.
Garlic Bath Water
- Add the water, salt and garlic to a bowl.Add the plantain pieces and soak for 15-30 minutes, or for the best flavor, overnight.
- Use a colander to drain the plantain pieces well. Make sure they’re thoroughly drained to prevent the frying oil from splattering when you add them to the pan. If needed, you can blot them with paper towels to remove any excess moisture.
First Fry
- Heat about ½-inch of oil in a pan over medium heat.When the oil is hot, carefully add a few of the plantain pieces to the pan. Fry for a few minutes on each side until they’re golden brown and crispy. *Do not over brown them.
- Remove the tostones with a slotted spoon and drain them on paper towels.
Second Fry
- Using a tostonera (plantain press), a cup, plate, or a pan, gently smash each plantain to flatten it.
- Set the flattened pieces aside and continue with the rest of the plantains.Once all the tostones are flattened, dip them back into the garlic-salted water, then drain them well on paper towels.
- Reheat the oil in the pan and fry the tostones until they’re golden brown and crispy on each side. Be sure to flip them only once for the perfect texture.
- Once fried, remove the tostones from the oil and drain them on paper towels. Season with a generous amount of salt while they’re still hot. Continue frying the other pieces until they're all done. Serve immediately.
Dips
Garlic Aioli-Make One or All 3 Sauces
- Blend well in blender or finely mince garlic and add to oil.
Garlic Cilantro Sauce
- Combine ingredients and mix well.
MayoKetchup Dip
- Combine ingredients and mix well.
Cliona Keane says
I love cooking with Plantain and these look delicious!
Cathy says
Thank you!
Emmeline says
These tostones look so good, I want to make them right now… However, having trouble finding plantains in Sweden… do you think it would work with bananas instead, or would they just fall apart?
Cathy says
Oh no really?! 🙁 Unfortunately you need green plantains, bananas would totally fall apart and if you got really green bananas then the taste would be bitter! 🙁
Danielle says
I have only ever had plantain when we were in the Caribbean. I am going to have to try making it at home.
Cathy says
So easy Danielle! I hope you do try them at home!
Veena Azmanov says
Love the Dip to this Snack. Sure to be tasty and yummy too. Have to try them.
Cathy says
Thanks! Hope you do Veena!
Jillian says
K, I know these can be used as a side or snack but these look amazing and I’m pretty sure I would eat them as a meal! Delish!
Cathy says
Thank you! Haha, you made me smile! Sure you can!
Taylor Kiser says
These sound delicious! I would so love to try them!
Cathy says
Thank you! I hope you do Taylor!