Foodily

May 21, 2021
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According to former BA staffer Carla Lalli Music, this tostones recipe is the ultimate party flex. But you don’t need to wait for a special occasion to make the double-fried, extra-crispy plantains and dunk them into their spicy cilantro dipping sauce (or a classic mojo). Popular in much of Latin America and the Caribbean, patacones, as they’re also called, are excellent for any party appetizer spread or as a side dish.

Look for unripe green plantains, which are starchy, not the spotty black-and-yellow ripe plantains used to make platanos maduros (baked or fried sweet plantains). Tostones are best immediately after their second round of cooking. If you’re getting ready for a party, split the prep time into two stages: First, simply peel and slice the plantains. Use a digital thermometer to ensure the canola oil (or other vegetable oil with a high smoke point, never olive oil) stays at the right temperature. Fry the plantain coins in batches over medium-high heat; while they’re still warm, use a meat mallet or the bottom of a glass to flatten the fried plantains and leave them on a cooling rack or a paper-towel-lined plate until your guests arrive.

When you’re ready, fry the smashed plantain slices a second time until golden brown. As with french fries, the reheated (or worse, air fryer) version of fried green plantains may not dazzle, so eat them fresh from the hot oil (after they’ve cooled enough to handle). The dipping sauce, however, can be made hours or a day ahead of time, no problem.

Ingredients

8 servings

bunch cilantro

scallions

habanero chile

limes

Kosher salt

cup sour cream or Greek yogurt

Vegetable oil (such as peanut, canola, or safflower; for frying, about 2 cups)

green plantains

Preparation

Step 1

Wash and dry ½ bunch cilantro. Coarsely chop leaves and stems—you should have about 1 loosely packed cup. Trim roots and top inch of green parts of 4 scallions; discard. Cut scallions into 1″ pieces. Cut ½ habanero chile in half lengthwise and remove seeds from one half (or leave them in, if you don’t mind extra heat).

Step 2

Transfer cilantro, scallions, and chile to a blender. Squeeze in juice from 2 limes; add 2 Tbsp. water. Season with a big pinch of salt. Blend on medium speed until cilantro and scallions are finely chopped, about 15 seconds.

Step 3

Add 1 cup sour cream or Greek yogurt and blend on high speed, scraping down sides as needed, until sauce is pale green and frothy, about 1 minute. Pour into a serving bowl and chill while you fry the plantains (or cover and chill sauce up to 1 day).

Step 4

Pour vegetable oil into a large (10″) cast-iron skillet, Dutch oven, or other large heavy pot to a depth of ½”. Heat oil over medium-high until an instant-read thermometer registers 375°, 7–8 minutes.

Step 5

Meanwhile, prep the plantains: Trim off both ends of the plantains. Using the tip of your knife, score skin of a plantain lengthwise down its ribs, rotating and repeating until you’ve scored the plantain all the way around. Make sure your cut extends down to the flesh of the plantain, but try not to cut into the flesh itself. Peel plantain along your score marks, then cut crosswise into ½”-thick coins.

Step 6

Line a rimmed baking sheet with a wire rack, or with a double layer of earth-friendly paper towels. Working in 2 batches, fry plantains, turning occasionally to ensure they don’t stick to each other or to the pan, until golden and starting to crisp, about 2 minutes.

Step 7

Using a fish spatula or slotted spoon, transfer plantains to prepared baking sheet. Repeat with remaining plantains.

Step 8

Reduce heat to low to keep oil warm while you flatten the plantains. Using a meat mallet or a flat-bottomed dry measuring cup and working one by one, place plantain on cutting board and firmly press down on plantains to flatten them to less than ¼” thick; the edges should split and become craggy. (Do this while the plantains are still warm; otherwise, they become annoyingly difficult to flatten.)

Step 9

Reheat oil to 375°. Working in 3 batches, fry flattened plantains, turning occasionally and letting oil return to 375° between batches, until dark golden brown and crisp, about 3 minutes. Transfer to prepared baking sheet; season immediately with salt (it sticks better when the tostones are hot!).