Crispy Garlic Tostones: Your New Obsession!

Ingredients for garlic tostones

• 2 plantains
• 1-2 cups oil for frying
• 1 tablespoon minced garlic
• 1 cup water
• sea salt
• Fresh cilantro for garnish

How to make garlic tostones

1. Peel the plantains and cut them into 1-inch thick disks. Place the garlic in a bowl with the water and set aside.
2. Heat enough oil in a large skillet so that the disks will be half way submerged in the oil. When the oil is shiny and a drop of water sizzles across the top, add the plantains. Fry for 3-5 minutes on each side until the plantains are lightly softened and browned. Remove and place on a paper towel lined plate.
3. Place the plantains on a cutting board, smash with the back of a wooden spoon to make them half as thick, and let them soak in the garlic water for about a minute.
4. Remove, dab them dry and wipe off garlic pieces so they don burn, and return to the frying pan. Fry for another 2-3 minutes on each side or until they take on a deep golden color and a crispy texture. Drain again on paper towels, sprinkle with ground sea salt, and serve with rice and beans.

The technique that makes it

Crispy garlic tostones rely on the dual-frying technique, which is essential for achieving the perfect texture. The first fry, at a lower temperature (around 325°F), cooks the plantains through without browning them. This step allows the starches to gelatinize, creating a tender interior. After pressing, the second fry at a higher temperature (around 375°F) ensures a crispy exterior. The addition of minced garlic during the second fry infuses the oil with flavor, enhancing the overall taste. Proper oil temperature control is crucial; too hot, and the tostones will burn outside while remaining raw inside; too cool, and they will absorb excess oil, becoming greasy.

Troubleshooting

• Issue: Tostones are soggy.
  Fix: Ensure the oil is hot enough (375°F) during the second fry to create a crispy exterior.
• Issue: Tostones are too greasy.
  Fix: Fry in smaller batches to maintain oil temperature and avoid overcrowding the pan.
• Issue: Garlic burns during frying.
  Fix: Add garlic towards the end of the second fry to prevent it from burning and becoming bitter.
• Issue: Tostones are not crispy.
  Fix: Ensure they are pressed evenly and fried long enough during the second fry to achieve desired crispiness.

Substitutions

• Plantains: Use green bananas as a substitute for a similar texture, but they will be sweeter.
• Oil: Substitute with vegetable oil or canola oil for frying; both will yield a neutral flavor.
• Minced garlic: Garlic powder can be used in a pinch, but fresh garlic provides a more robust flavor.
• Cilantro: Parsley can be used instead for garnish, offering a different but fresh herbaceous note.

Pro tips

• For the crispiest tostones, ensure your oil is at the right temperature for both frying stages. If it’s too cool, the plantains will absorb too much oil and become greasy.
• When smashing, aim for an even thickness to ensure consistent cooking. I’ve found that using a flat-bottomed glass or a specialized tostonera works best for uniform results.
• Don’t skip the garlic water soak! It infuses the plantains with a subtle savory flavor that really rounds out the dish.

These crispy garlic tostones are a testament to simple ingredients yielding extraordinary flavors. Experiment with different dipping sauces or enjoy them as a satisfying side to your favorite Caribbean meal. Buen provecho!

Frequently asked questions