Discovering Paradise
Discovering Paradise
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.
Tostones are served virtually everywhere in the Dominican Republic:
Tostones are best eaten immediately after frying — within minutes, they begin to lose their crispness. The best tostones you will eat are the ones that arrive at your table still sizzling from the fryer, sprinkled with coarse salt.
Maximize your toston enjoyment with these pointers:
Meal Type
Snack
Difficulty
Easy
Total Time
20 minutes
Servings
4
Spice Level
Mild
Region
National
Dietary
Vegetarian
Type
Street Food
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