🇩🇴 Dominican RepublicCatalog recipe
Green plantain rounds fried, flattened, then fried again until the edges shatter — the crackling side that rides along nearly every Dominican plate.
For 4 servings.
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Fry the plantain rounds in the oil at medium heat until pale gold but not browned, about 4 minutes.
Lift out and flatten each round with the bottom of a cup or a tostonera into a thick disc.
Dip briefly in salted water with the grated garlic.
💡 The quick dip seasons the inside and helps the second fry crisp instead of just re-browning.
Fry the flattened discs again at slightly higher heat until deep gold and crisp at the edges, about 4 minutes.
Drain, salt immediately, and serve hot on their own or with garlic sauce.
Tostones appear across the Spanish Caribbean and West Africa's plantain-eating regions alike, but Dominican kitchens treat them as close to mandatory. The double fry with a smash in between is what produces the shattering crust that separates tostones from a single-fried plantain chip.
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