Tostones Crujientes
(tos-TOH-nes croo-HYEN-tes)
Viandas & Sides (The Supporting Cast)
If you grew up in a Cuban home, the brutal sizzle of green plantains hitting hot oil meant comfort was imminent. These aren't the dry, heavy pucks served at lazy tourist traps; they are true chatinos, shattered and twice-fried into rugged golden coins. The secret that elevates them from a snack to a masterpiece is a fleeting plunge into garlic-infused salt water just before the final fry. The water turns to steam, puffing the starchy interior into a fluffy cloud while the exterior crystallizes into glass. It crackles, it pops, and it is exactly how a grandmother does it.
Before you start
Whisk the water, fine sea salt, and smashed garlic in a medium bowl.
Set this aside so the garlic infuses the water for the essential dip.
To make the Mojo, heat the olive oil in a small saucepan over medium-low heat.
Add the minced garlic and cook for 30 seconds until fragrant, taking care not to brown it. Remove from heat and whisk in the orange juice, lime juice, lemon juice, cumin, and salt.
Peel the plantains by scoring the rigid skin lengthwise.
Cut off the ends, score the skin in three places, and wedge your thumb under the peel to pry it off. If it resists, soak the whole unpeeled plantain in warm water for a minute.
Ingredients
- water2 cup
- fine sea salt1 1/2 tbsp
- garlic4 large cloves
- green plantains3 large
- neutral frying oil2 cup
- coarse sea salt1 tbsp
- olive oil1/2 cup
- garlic6 med cloves
- fresh orange juice1/4 cup
- fresh lime juice2 tbsp
- fresh lemon juice2 tbsp
- ground cumin1/2 tsp
- salt1/2 tsp
Method
- 01
Heat a half-inch of neutral oil in a heavy-bottomed skillet to 350°F.
Working in batches so you don't crowd the pan, fry the plantain rounds for 3 to 4 minutes per side until they turn pale yellow and yield easily to a fork.
- 02
Transfer the softened plantains to a paper towel-lined board and smash them flat.
While they are still warm, place a piece of parchment paper over each round and use the flat bottom of a heavy coffee mug to press it into a sturdy coin about a third of an inch thick.
- 03
Increase the oil heat to 375°F and prepare for the second fry.
- 04
Dunk each smashed tostón into the garlic-salt water for three seconds.
Pull it out, shake off the excess water, and dab it quickly on a paper towel so it isn't dripping wet, which prevents aggressive oil popping.
- 05
Slide the hydrated plantains back into the hot oil and fry for 2 to 3 minutes per side.
Stand back as the water meets the oil. Pull them when they are deeply golden, rigid, and audibly crisp.
- 06
Drain on a wire rack and immediately shower with coarse sea salt.
The residual surface oil will catch the salt. Serve immediately alongside the Mojo for dipping.
Notes
Plantains must be rock-hard and vibrantly green.
If the peel yields to a squeeze or shows yellow spots, the starches have converted to sugar and the tostones will burn rather than crisp.
The process can be paused to suit a busy schedule.
You can execute the first fry and smash up to two hours in advance. Leave the flattened discs on a cutting board, then dip and fry them right as dinner is hitting the table.
From Cook Cuban in America.