87% would make this again

Fried Plantain Recipe

Q: What are tostones and how are they different from regular fried plantains?

Tostones are crispy twice-fried green plantains that are first fried to cook them through, then smashed and fried again for crunch. Regular fried plantains (like maduros) use riper plantains and are usually softer and sweeter rather than crispy.

Q: How do you make tostones step by step?

Peel firm green plantains cut into thick slices then fry them until lightly golden, remove and flatten each piece larger using a glass or a tostonera. Then fry again until deeply golden and crispy and finish with salt and serve hot.

Q: Why do you fry plantains twice to make tostones?

The first fry cooks the plantains so they stay together when you flatten them and the second fry at a hotter temperature makes the outsides crisp while keeping the inside tender.

Q: Can you flatten plantains without a special press?

Yes people often use a heavy glass, the bottom of a plate, a mug or even a tortilla press to smash the plantains flat before the second fry and that works just as well.

Q: What kind of plantains should I use for tostones?

Choose firm green plantains only. If they are yellow or sweet they won’t crisp properly and will taste more like sweet fried plantains rather than savoury tostones.

Q: What are good sauces or dips to serve with fried plantain?

Tostones are traditionally served with garlic-citrus sauce like mojo, spicy mayo ketchup mix, guacamole or fresh salsas. All of which bring brightness and richness to this crispy snack.

Q: Can you make tostones ahead of time or store leftovers?

You can do the first fry and flatten them in advance then freeze or refrigerate and do the second fry right before serving to keep them crispy. Leftovers can be reheated in a hot pan or air fryer to bring back some crunch.

Vish G

February 20, 2026

This crispy Fried Plantain Recipe brings you classic Caribbean Tostones made the traditional way by frying them twice for the best texture. After the first fry the green plantain slices are flattened larger with a plate or glass, which helps them cook evenly and turn extra crisp on the second fry. They pair beautifully with homemade garlic mojo sauce or a simple spicy mayo for dipping.

PREP TIME

10 MIN

COOK TIME

20 MIN

SERVINGS

Ingredients

3 large green plantains
500 ml / 2 cups neutral oil for frying (vegetable or sunflower)
1 tsp fine salt, plus more to taste
Cold water with a pinch of salt (for flattening, optional but helpful)
Garlic Mojo Dipping Sauce
4 garlic cloves, finely minced
60 ml / 1/4 cup fresh orange juice
30 ml / 2 tbsp fresh lime juice
60 ml / 1/4 cup olive oil
1/2 tsp salt
Black pepper to taste
Optional: small pinch of dried oregano or cumin

Instructions

Cut the ends off the plantains, score the peel lengthwise and remove the skin.
Slice the plantains into thick pieces about 2.5 to 3 cm / 1 to 1¼ inches wide.
Heat the oil in a wide pan over medium heat until hot but not smoking.
Fry the plantain pieces in batches for about 3 to 4 minutes, turning once until pale golden and just tender, then remove and drain briefly.
Lightly dip the fried plantains into the salted water if using, then place them on a flat surface.
Flatten each piece using the bottom of a glass or plate until wider and about half its original thickness, keeping the edges intact.
Return the flattened plantains to the hot oil and fry again for 2 to 3 minutes per side until deeply golden and crispy.
Remove from the oil, drain well and sprinkle with salt while hot.
To make the garlic mojo, gently warm the olive oil over low heat, add the garlic and cook for about 30 seconds until fragrant but not browned.
Remove from heat and stir in the orange juice, lime juice, salt, pepper and optional spice.
Serve the tostones hot with the garlic mojo on the side for dipping and enjoy right away while they are crisp.