Easy Green Plantain Recipes Start Here: Classic Tostones with Garlic Mojo

If you've been searching for easy green plantain recipes, tostones are your starting point — twice-fried, crispy, and absolutely addictive. These are the kind of thing every Miami kitchen makes on autopilot, and once you get the hang of it, you'll be making them every single week.

Ingredients

• 2 large green plantains
• 1/2 cup vegetable oil (for frying)
• 1 teaspoon kosher salt
• 1/2 cup warm water (for soaking)
• 1/2 teaspoon garlic powder (for soaking water)
• 4 cloves fresh garlic, minced
• 3 tablespoons olive oil
• 1 tablespoon fresh lime juice
• 1/4 teaspoon cumin
• Salt and pepper to taste
• Fresh cilantro or parsley for garnish (optional)

Instructions

1. 1Peel the green plantains — green skin is tough, so score it lengthwise with a knife and pry it off with your fingers or a spoon. Cut the plantains into rounds about 1 inch thick.
2. 2Heat your vegetable oil in a heavy skillet over medium heat. You want enough oil to come about halfway up the sides of your plantain rounds — don't skimp here.
3. 3Fry the plantain rounds in batches for about 3 to 4 minutes per side until they turn a light golden yellow. They should be cooked through but not crispy yet. Remove and drain on a paper towel.
4. 4While the rounds are still hot, smash each one flat using the bottom of a glass, a small plate, or a tostonera if you have one. Press straight down until they're about 1/4 inch thick — don't worry if the edges crack a little, that's normal and beautiful.
5. 5Mix your warm soaking water with the garlic powder and a pinch of salt in a shallow bowl. Quickly dip each smashed plantain into the garlic water for just a second on each side — this is the secret step most people skip, and it's what makes the outside extra crispy and flavorful.
6. 6Return the oil to medium-high heat and fry the smashed plantains a second time for 2 to 3 minutes per side until they are deeply golden and crispy. Remove and season immediately with kosher salt while they're hot.
7. 7Make the garlic mojo by combining the minced fresh garlic, olive oil, lime juice, and cumin in a small bowl. Stir and let it sit for at least 5 minutes so the flavors come together. Taste and adjust salt.
8. 8Plate the tostones hot and drizzle the garlic mojo right over the top, or serve it on the side for dipping. Finish with a little fresh cilantro if you have it and eat them immediately — tostones wait for nobody.