Dominican Republic 365
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Dominican Republic 365
Crispy, golden, absolutely essential
Tostones — also called fritos verdes in the Dominican Republic — are twice-fried green plantain discs that are one of the most ubiquitous side dishes in Dominican cuisine. Green plantains are sliced into thick rounds, fried once until softened, smashed flat with a tostonera (a hinged wooden press) or the bottom of a glass, then fried again until golden and crispy on the outside while remaining tender within.
Tostones are the workhorse side dish of the Dominican table, appearing alongside fried chicken, grilled meats, seafood, and virtually any main course that benefits from a starchy, crunchy accompaniment. They are also served as a snack on their own, sprinkled with salt and accompanied by a garlic dipping sauce (mojo de ajo) or ketchup. Simple, satisfying, and deeply craveable, tostones represent the Dominican love affair with the plantain at its most elemental.
The double-fry technique is what gives tostones their signature texture:
The two-stage frying is essential — the first fry cooks the plantain through, while the second fry creates the crispy exterior. Rushing the process or trying to achieve both in one fry produces inferior results.
Peel two large green unripe plantains and cut them crosswise into pieces about 4 cm thick.
Heat about 3 cm of vegetable oil in a heavy skillet or pot over medium heat until it shimmers, around 165C.
Fry the plantain pieces in batches for 3 to 4 minutes, turning once, until pale gold and just tender when pierced with a fork, not browned.
Lift the pieces out with a slotted spoon onto paper towels and let the oil come back up to temperature.
Working one piece at a time, flatten each into a thick disc using a tostonera, the bottom of a jar, or a small plate, pressing firmly but not shredding the plantain.
Dip each flattened disc briefly in salted water, ideally with a crushed garlic clove or two, then shake off the excess so it seasons the inside and crisps better.
Raise the oil to medium-high, around 185C, and fry the discs again in batches for 2 to 3 minutes per side until golden and crisp at the edges.
Drain on fresh paper towels, sprinkle with a little more salt while hot, and serve right away with a garlic dipping sauce or alongside fried meats and rice.
A home-style reference method; every family and kitchen has its own version.
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