Keto Crispy Twice-Fried Plantain Tostones
Tostones are a beloved Caribbean street food featuring green plantains fried twice until golden and crispy on the outside, tender within. This version pairs them with a bright garlic-lime aioli made from mayonnaise, fresh garlic, and citrus. The double-fry technique creates the signature flat, crispy disc with a soft interior. Serve as an appetizer, side dish, or casual snack with a cold drink. The garlic sauce simple fried plantains into something special with minimal extra effort.
Ingredients
- 3 green plantains, peeled and cut into 1-inch chunks
- 1 cup vegetable oil, for frying
- 3 cloves garlic, peeled
- 3 tablespoons mayonnaisevegan mayo1:1veganFull guide →
- 3 tablespoons olive oil
- 1 tablespoon lime juice, freshwhite vinegar1:1 combinedtanginessFull guide →
- 1 tablespoon lemon juice, freshwhite vinegar1:1 combinedtanginessFull guide →
- ¼ teaspoon salt
Instructions
- 1
Cut off both ends of each plantain and make a vertical slit along the skin from top to bottom.
- 2
Peel away the skin using your fingers or a knife.
- 3
Cut the peeled plantains into 1-inch chunks.
- 4
Heat vegetable oil in a large skillet over medium-high heat.
- 5
Add plantain chunks flat side down and fry for 4 minutes until golden.
- 6
Flip and cook the other side for 3 minutes.
- 7
Transfer to paper towels to drain and cool slightly.
- 8
Place cooled plantains on a cutting board and smash each one flat using a glass.
- 9
Return smashed plantains to the skillet and cook 1 minute per side until crispy.
- 10
Drain on paper towels.
- 11
Combine garlic, mayonnaise, olive oil, lime juice, lemon juice, and salt in a blender or food processor.
- 12
Blend until smooth.
- 13
Serve tostones warm with garlic sauce for dipping and fresh parsley if desired.
Tips
Use truly green plantains, not yellow or ripe ones, for the best texture and flavor. Yellow plantains are too soft and sweet.
A sturdy glass works well for smashing, but a plantain press or the bottom of a meat mallet gives more even results and requires less elbow grease.
Make the garlic sauce while plantains cool after the first fry so it's ready when you need it.
Good to Know
Tostones keep in an airtight container at room temperature for up to 4 hours, or refrigerated for 2 days. Reheat in a 350F oven for 5 minutes to restore crispness. Garlic sauce keeps refrigerated for 3 days.
Peel and cut plantains up to 2 hours ahead. Garlic sauce can be made up to 1 day in advance. Fry just before serving for best texture.
Serve immediately while hot and crispy with garlic sauce alongside. Garnish with fresh chopped parsley, cilantro, or lime wedges. Pair with cold beverages or as part of a Caribbean-inspired spread.
Common Mistakes
Use green plantains to avoid mushy, sweet results with yellow or ripe plantains
Drain thoroughly on paper towels after both frying rounds to prevent sogginess
Don't skip the second fry to avoid losing the signature crispy exterior
Substitutions
Vegan Options
General Alternatives
FAQ
Can I make tostones ahead of time?
You can prepare components ahead, but tostones are best served immediately after the second fry. Store cooked tostones in an airtight container for up to 4 hours at room temperature or 2 days refrigerated, then reheat at 350F for 5 minutes to restore crispness.
What if I can't find green plantains?
Green plantains are essential for tostones because they're starchy and firm. Ripe yellow plantains will become mushy and sweet. Check Caribbean, Latin American, or well-stocked produce sections. They should feel hard and unripe.
Can I freeze tostones?
Yes, freeze cooked tostones in a single layer on a baking sheet, then transfer to freezer bags for up to 3 months. Reheat at 375F for 10-12 minutes until heated through and crispy. Garlic sauce does not freeze well.