- Cook Time
- Prep Time
- 3 cups water 750 mL
- 1 garlic clove, peeled and crushed (optional) 1
- 1 Tbsp salt (plus more to season) 15 mL
- 3 green plantains, peeled, cut into 1-inch thick slices 3
- 3-4 cups canola oil (enough to fill pan about 1 inch deep) 750 mL- 1L
1 Place water, garlic and salt in large bowl. Add plantain slices; soak for 15 minutes. Drain well on paper towels. Reserve seasoned water. Preheat canola oil to a frying temperature of 350F (180C).
2 First Fry: Fry plantain slices for 7 to 8 minutes until tender (do not brown). Remove with slotted spoon; drain well on paper towels.
3 Using a tostonera (plantain press), the broad side of a chef''s knife, a small plate or a small cutting board, smash each fried plantain slice.
4 ( At this point, you can freeze the tostones to fry and enjoy at a later date.) Dip in salted garlic water again and remove immediately. Drain well on paper towels.
5 Second Fry: Reheat oil to 375F (190C). Fry tostones 3 to 4 minutes turning once, or until crisp golden brown. Remove with slotted spoon. Drain on paper towels. Season with salt to taste and serve with dip.