Garlic Tostones (Fried Garlic Plantains)

Garlic tostones (fried plantains) are the perfect side dish to any Latin/Hispanic meal or served as an appetizer or quick treat.  Served with a delicious garlic aioli sauce.

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At some point, you may have come across tostones (fried green plantains) and surely if you are of Latin or Hispanic decent.  Or if you have traveled to the Caribbean, Central America, South America or countless other countries like India, Africa, Spain, South East Asia you may have come across fried plantains in some form.

Plantains play a huge part of our food gastronomy and although, there are a million and one ways to have green plantains (platano verde), one of my absolute favorite and simplest ways is fried garlic plantains.

The process is simple….

Allow plantains to season in a “garlic water bath” and then prepare plantains as usual.  Followed by a delicious sauce like a garlic aioli dip, cilantro garlic sauce or a “mayoketchup” dip.

Garlic tostones are an excellent side dish to any Latin or Mexican meal or served as a quick treat.

Fried Green Plantains vs Yellow “Sweet” Plantains

Fried green plantains (tostones) taste quite different from fried sweet plantains (amarillos or maduros).

Tostones are made from green plantains, hence, when the outer skin is green.

While amarillos or maduros are made from ripened plantains, hence, when the outer skin is blackish yellow.

Both are delicious and both pair excellent as a side dish.

Tostones are twice fried and extra crispy.  Some say that tostones taste like potatoes or do not have much flavor to them.  I wholeheartedly disagree.

Green plantains have a distinctive flavor that in my opinion cannot be described to another food.  More like you just have to try them.  But if I was forced to describe their flavor, I would have to say they have a, blissful earthy taste.

I know that may not sound appetizing to you but its just one of those foods that if you have never had, you must have it for yourself.

Let me know if you come up with a more descriptive analogy for tostones.

Amarillos or maduros are sweet like delicious candy to me!  🙂

How to Make Garlic Tostones

Begin with cutting the ends off of plantains.   Using a knife score the plantain lengthwise, careful not to cut into the flesh.

Using the tip of your thumb or the tip of the knife, gently pry the skin to lift the skin a little.  Then slip your thumb under skin to peel skin off completely.

Once skin is peeled off all the plantains, slice into 1/2 inch slices.

After plantains have been cut and sliced, place in a water bath of fresh crushed chopped garlic and salted water for 15 minutes or overnight.

Remove plantain slices with a slotted spoon and drain well on paper towels.

Heat about 1/2 inch of vegetable oil to a pan or skillet.

When oil is hot, add plantain slices and cook on each side for a few minutes until golden brown.

Remove pieces with a slotted spoon and drain on paper towels.

With a tostonera (plantain press) or simply a plate (like below in picture), smash plantain to flatten.

Set aside and continue with other plantain pieces until they are all flattened.

Dip tostones in garlic salted water again and drain well on paper towels.

Ready for second fry.

Second Fry

Reheat oil and fry tostones until golden brown on each side.  (Should only flip over once)

Drain on paper towels.  Season with salt.

Tostones Dipping Sauce(s)

Garlic Aioli

Put oil and garlic in a chopper and blend for a few seconds until garlic and oil are combined.

Done.

Cilantro Garlic Sauce

Mix chopped fresh cilantro. minced fresh garlic, olive oil, lime juice and Greek yogurt.

Done.

MayoKetchup Dip

Combine mayonnaise, ketchup and garlic in a bowl.  Mix well.  Done.

Can You Freeze Tostones

YES!  After frying tostones first time, freeze in a ziploc bag or container.  When ready to cook defrost for a few minutes and fry as normal.

For more plantain recipes, you may want to try these:

Bolón de Verde (Green Plantain Fritters)

Pastelón (Puerto Rican Plantain “Lasagna”)

Fried Plantain Recipe (with Mojo Garlic and pepper jack cheese)

Garlic Tostones (Fried Plantains)

Garlic tostones (fried plantains) are the perfect side dish to any Latin/Hispanic meal or served as an appetizer or quick treat.  Served with a delicious garlic aioli sauce.

4.75 from 8 votes

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Course: Appetizer, Side Dish

Cuisine: Puerto Rican

Keyword: Puerto Rican Side Dish, Latin Dish, Plantains, Platanos, Tostones

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Servings: 6

Calories: 112kcal

Author: Mexican Appetizers and More

Ingredients

• 3 green plantains cut into 1/2 inch slices
• 2 garlic cloves minced
• oil for frying
• 3 cups water
• salt

Garlic Aioli

• 2 garlic cloves
• 1/8 cup oil

Garlic Cilantro Sauce

• handful of fresh cilantro removed stems and rinsed
• 2 garlic cloves
• 3 tbsp olive oil
• 1 tbsp lime juice
• 1 cup Greek yogurt or sour cream
• 1/2 tsp kosher salt

MayoKetchup Dip

• 3 tbsp mayonnaise
• 1 1/2 tbsp ketchup
• 1 garlic clove minced

Instructions

• Begin with cutting the ends off of plantains. Using a knife score the plantain lengthwise, careful not to cut into the flesh.

  Using the tip of your thumb or the tip of the knife, gently pry the skin to lift the skin a little. Then slip your thumb under skin to start peeling skin off.
• Once skin is peeled off the plantains, slice into 1/2 inch slices.
• After plantains are peeled and sliced, heat a skillet with about an inch of oil deep over medium heat.

  After the oil is hot, add the slices and cook on each side for a few minutes until lightly golden brown.

  Drain on paper towels.

Garlic Bath Water

• After plantains have been cut and sliced, place in a water bath of fresh crushed chopped garlic and salted water for 15 minutes or overnight.

  Remove plantain slices with a slotted spoon and drain well on paper towels.
• Heat about 1/2 inch of vegetable oil to a pan or skillet.

  When oil is hot, add plantain slices and cook on each side for a few minutes until golden brown.

  Remove pieces with a slotted spoon and drain on paper towels.

First Fry

• With a tostonera (plantain press) or simply a plate (like below in picture), smash plantain to flatten.
• Set aside and continue with other plantain pieces until they are all flattened.

  Dip tostones in garlic salted water again and drain well on paper towels.

  Ready for second fry.

Second Fry

• Reheat oil and fry tostones until golden brown on each side.  (Should only flip over once)
• Drain on paper towels.  Season with salt.

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.
  

Nutrition

Serving: 6g | Calories: 112kcal | Carbohydrates: 29g | Protein: 1g | Sodium: 3mg | Potassium: 446mg | Fiber: 2g | Sugar: 13g | Vitamin A: 1010IU | Vitamin C: 17.1mg | Calcium: 6mg | Iron: 0.5mg

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