Tostones with Cilantro-Jalapeño Green Sauce
These crispy tostones, or twice-fried green plantains, are extra crunchy and delicious when served with my cilantro jalapeño sauce. They're crispy, salty, and irresistible--the perfect snack or side dish that's guaranteed to disappear quickly.
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Servings: 4
Equipment
- chef's knife
- Dutch oven
- candy thermometer
- slotted spoon or spider
- rimmed baking sheet
- small bowl
Ingredients
- Creamy Cilantro, Jalapeño, and Garlic Green Sauce
- Vegetable oil for frying
- 3 unripe green plantains
- Kosher salt
Instructions
- Make the Creamy Cilantro, Jalapeño, and Garlic Green Sauce. Line a rimmed baking sheet with paper towels.
- Peel the plantains and cut them into 1-inch pieces.
- Pour the oil to a depth of 1 inch in a Dutch oven or other heavy pan and heat over medium-high heat until hot but not smoking (about 300°F to 325°F). (You can test the temperature by dipping a plantain piece in the oil. If it begins to sizzle gently, it's ready.)
- Fry the plantains in batches for 3 minutes on each side or until golden. Remove to the paper towel lined baking sheet.
- Place each fried plantain between two pieces of parchment paper. Place a cloth on top and flatten the plantain with the heel of your hand to about a ¼-inch thickness.
- Return the plantains to the hot oil and fry in batches for 1 to 2 minutes on each side, until golden brown and crispy. Drain on paper towels, and sprinkle with salt to taste while still hot. Serve with the Creamy Cilantro, Jalapeño, and Garlic Green Sauce.