It is a scientific fact that anything twice-fried is delicious. I’m sure that’s in a peer-reviewed study somewhere.
These plantains are a great example of that, and while some things are twice-(or even thrice!) fried just for fun, flavor and texture, it’s required for tostones, since they’re made of green, or unripe plantains. Once plantains are yellow (in-between ripe and unripe) you can make things like tortillas or tostadas with them. And when they’re nice and ripe (yellow with lots of brown spots) you can simply sauté them until golden and eat them as a starchy side dish. But these? Fried, and fried again is the way to go.
I love a couple of these with some eggs for breakfast, topped with kalua pork for a fun appetizer, or simply as a side dish for grilled chicken or steak. And there’s nothing wrong with just eating them like French fries, dipped in chipotle aioli.
Garlic Tostones & Chipotle Aioli
prep time: 10 minutes | cook time: 12-16 minutes | makes: about 20 small tostones
2-3 cups oil for frying (I used half coconut oil and half light olive oil)
2 cups water
1 tablespoon finely ground sea salt
4 cloves garlic, minced or pressed, divided
3 green (unripe) plantains
1/2 cup mayonnaise
1 tablespoon chipotle paste or chopped chipotle peppers in adobo (or more to taste, depending on the strength of your chipotles)
1 teaspoon lime juice
chopped cilantro, for garnish
- Heat the oil in a medium pot over medium-high heat; you’ll want lots of room above the oil because it will expand and foam a bit when you add the plantains.
- Combine the water, salt, and most of the garlic in a medium bowl- reserve about one teaspoon of the garlic.
- To peel the plantains, cut off the ends and cut 3-4 lines length-wise through the skin. Use those cuts to peel the skin off. Slice the plantains into 1 inch thick slices.
- Once the oil is shimmering, fry the plantains in batches, about 8-10 at a time, for about 3 minutes. Remove with a slotted spoon.
- With a small heavy skillet or wooden spoon, flatten the plantain chunks to be 1/4 inch thick or so. Dip them in the water and transfer to a clean towel. Set aside, and repeat the frying, flattening and dipping with the remaining plantains.
- Once they are all fried, flattened and dipped, fry them again for 3-4 minutes, or until golden brown and crisp. Remove to a serving platter.
- In a small pan, lightly brown the remaining teaspoon garlic in a tablespoon of oil for 30 seconds or until fragrant. Drizzle over the plantains and garnish with chopped cilantro.
- To make the aioli: Combine the mayonnaise and chipotle paste.
- Serve the tostones hot with a side of chipotle aioli
All of the links on zenbellycatering.com are for information purposes, however some are affiliate links to books, products or services. Any sponsored posts are clearly labelled as being sponsored content. Some ads on this site are served by ad networks and the advertised products are not necessarily recommended by Zenbelly Catering.