Crispy Tostones Recipe with Garlic Water Soak
Learn the best tostones recipe for ultra-crispy twice fried plantains. Features a secret garlic water soak for a crackly shell and a classic mayo-ketchup dipping sauce.
A great tostones recipe is the backbone of Caribbean home cooking, transforming starchy green plantains into golden, salty discs that are better than any french fry. The secret to achieving that signature shatter-crisp exterior while keeping the inside tender lies in the double-fry method.
These twice fried plantains follow the traditional Puerto Rican tostones technique, which includes a crucial mid-fry dunk in salted garlic water. This flash of moisture creates a steam-barrier in the second fry, resulting in a remarkably crackly shell that stays crunchy long after they leave the oil.
Serve these hot with a side of creamy mayo-ketchup—a simple blend of mayonnaise, ketchup, and garlic—to cut through the savory richness of the fried fruit.
Ingredients
Tostones
- 3 large green plantains (skins must be entirely green)
- 2 cups (480ml) neutral frying oil (canola, vegetable, or peanut)
- 1 cup (240ml) cold water
- 2 cloves garlic, smashed
- 1 teaspoon fine sea salt, plus more for finishing
Mayo-Ketchup Sauce
- 1/2 cup (120g) mayonnaise
- 1/4 cup (60g) ketchup
- 1 clove garlic, grated or finely minced
- 1/2 teaspoon lime juice (optional)
Instructions
- 1
Peel the plantains by cutting off the ends and slicing a shallow slit down the length of the skin; use your thumb to pry the peel away from the flesh.
- 2
Cut the plantains into rounds roughly 1 inch (2.5cm) thick.
- 3
Prepare the garlic soak by whisking together the cold water, smashed garlic, and 1 teaspoon of salt in a small bowl; set aside.
- 4
Heat the oil in a wide skillet over medium heat until it reaches 325°F (165°C).
- 5
Fry the plantain rounds for 3 to 4 minutes per side until they are light golden and softened, but not yet browned.
- 6
Remove the plantains from the oil and drain briefly on paper towels.
- 7
Use a tostonera (plantain press) or the flat bottom of a heavy glass to smash each piece until it is about 1/4 inch thick.
- 8
Dip each smashed plantain quickly into the garlic water for 2 seconds, then pat dry thoroughly with a paper towel to prevent oil splattering.
- 9
Increase the oil heat to 375°F (190°C) and return the smashed plantains to the skillet.
- 10
Fry for 2 minutes per side until deeply golden and very crispy around the edges.
- 11
Drain on a wire rack or fresh paper towels and immediately sprinkle with extra sea salt.
- 12
Whisk the mayo-ketchup ingredients together in a small bowl and serve alongside the hot tostones.
Nutrition (per serving)
Estimates only — not medical or dietary advice.
- Calories
- 565 kcal
- Protein
- 3 g
- Carbs
- 52 g
- Fat
- 41 g
- Fiber
- 4 g
- Sugar
- 18 g
- Sodium
- 845 mg
Tips
- → Choose the greenest plantains possible; any yellow spots indicate ripening sugar, which will make the tostones soft and sweet rather than starchy and crisp.
- → Do not skip the pat-dry step after the garlic water soak, as water hitting hot oil causes dangerous splashing.
- → If you don't have a tostonera, a small cast-iron skillet or a sturdy dinner plate works perfectly for smashing the plantains.
- → Always salt tostones immediately after the second fry so the salt adheres to the hot oil.
FAQ
Why does my tostones recipe turn out soggy?
Sogginess usually happens if the oil temperature is too low or if you used plantains that were starting to ripen. Ensure your oil stays around 375°F for the second fry and use strictly green plantains.
Can I make tostones ahead of time?
You can perform the first fry and the smashing up to 4 hours in advance. Keep the smashed discs covered at room temperature, then do the garlic soak and second fry just before serving for maximum crunch.
How do I peel a green plantain easily?
Soak the whole plantain in hot tap water for 5 minutes before slicing the skin. The heat helps loosen the sap that makes the skin stick to the flesh.
Can I air fry these instead of deep frying?
Yes, though they won't be quite as crackly. Spray the rounds with oil, air fry at 350°F for 10 minutes, smash them, dip in garlic water, spray again, and air fry at 400°F for another 5-8 minutes.
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