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Twice fried to perfection, these crispy tostones and sauce are easy to make, the perfect appetizer or side dish! Tostones are made from plantains with green skin. They are super easy to make once you know how, and I have used this recipe several times and really love it.
This Dominican Tostones recipe comes from Kamran Siddiqui over at Sophisticated Gourmet, and you can learn more about Kamran here. I absolutely LOVE the homemade cilantro ajillo (garlic) sauce that you serve with these tostones.
What Are Plantains? You may have seen them at the grocery store, next to yellow bananas. While technically they are in the banana family, you would not eat them raw, they are cooked like a vegetable. The skin is green, until it begins to ripen and then it will turn yellow to black when they are very ripe and sweet. Tostones taste like a yuca or potato, I like them better than potato chips!
For this recipe, I used my Pampered Chef Enameled Cast Iron Skillet with Lid and Spider Strainer:
Enameled Cast Iron Skillet with Lid
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Let’s jump right in!
Ingredients
For the Cilantro Ajillo Sauce
- 4 cloves garlic
- 1/2 tsp sea salt
- 1/4 cup fresh cilantro leaves, lightly packed
- 1/4 cup olive oil
For the Tostones
- 2 green plantains
- 1 tablespoon salt
- 3 cups water
- 1 cup neutral oil (canola, sunflower, corn, vegetable, etc.
Instructions
For the Cilantro Ajillo Sauce
Add all ingredients to the Manual Food Processor to combine.
For the Tostones
Slice plantains using a sharp knife to cut into the skin without cutting into the plantain itself. You can use a spoon to break open the skin.
Fill a bowl with water and salt. Cut the plantains into 1-inch slices and place them into the bowl; stir. Soak for 10-30 minutes.
Drain plantains, drying well with paper towels.
Heat one cup of neutral oil in a skillet over medium heat. The temperature of the oil should be approximately 325°F/165⁰C.
Place the plantains in the hot oil, cooking for about 4 minutes, until they’re light golden brown. Remove them from the oil and drain on paper towels.
Use a meat tenderizer to smash the plantains flat.
Turn the heat up to medium-high on the oil, to reach 325°F/165⁰C.
Place the plantains back in the hot oil, cook one minute or until golden brown and crispy.
Remove from oil and immediately salt them.
Serve tostones with cilantro ajillo sauce on the side.
That’s it! I hope that you’ll give this a try, and please leave a comment to let me know what you think about this recipe. I would love to hear from you. Let’s make great food together!!
***I am a Pampered Chef Consultant – please contact me when you would like to schedule your virtual or in-person party, fundraiser or wedding shower, or to place an order. If you have any questions about the products you already have, or want some information on starting your own PC business, I can help you with that as well!!***
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Tostones with Cilantro Ajillo Dipping Sauce – Sophisticated Gourmet
Equipment
Ingredients
For the Cilantro Ajillo Dipping Sauce
- 4 cloves garlic
- ½ tsp sea salt
- ¼ cup cilantro leaves lightly packed
- ¼ cup olive oil
For the Tostones
- 2 green plantains
- 1 tbsp sea salt
- 3 cups water
- 1 cup canola oil or other neutral oil
Instructions
For the Cilantro Ajillo Dipping Sauce
- Add all ingredients to the Manual Food Processor to combine.4 cloves garlic, 1/2 tsp sea salt, 1/4 cup cilantro leaves, 1/4 cup olive oil
For the Tostones
- Slice plantains using a sharp knife to cut into the skin without cutting into the plantain itself. You can use a spoon to break open the skin.2 green plantains
- Fill a bowl with water and salt. Cut the plantains into 1-inch slices and place them into the bowl; stir. Soak for 10-30 minutes.1 tbsp sea salt, 3 cups water
- Drain plantains, drying well with paper towels.
- Heat one cup of neutral oil in a skillet over medium heat.The temperature of the oil should be approximately 325°F/165⁰C.1 cup canola oil
- Place the plantains in the hot oil, cooking for about 4 minutes on each side until they’re golden brown. Remove them from the oil and drain on paper towels.
- Use a meat tenderizer to smash the plantains flat.
- Turn the heat up to medium-high on the oil, to reach 325°F/165⁰C.
- Place the plantains back in the hot oil, cook one minute more. or until golden brown and crispy. Remove from oil and immediately salt them.
- Serve tostones with cilantro ajillo sauce on the side.
