Tostones Chatinos

Tostones Chatinos are a popular Caribbean dish featuring twice-fried green plantains, known for their crispy texture and savory flavor.

Prep Time 15

Cook Time 20

Total Time 35

Course Side Dish

Cuisine Caribbean

Servings 4

Calories 200 kcal

Start by selecting firm, green, and unripe plantains. Slice off the very tips.
Peel the plantains by cutting the peel into strips and pulling them away or slicing along the length and using a spoon to separate the peel from the flesh.
Cut the peeled plantain into discs, about ¼ to ½ inch thick.
Heat oil in a skillet or deep fryer to medium heat.
Add the plantain slices to the skillet and season with salt, pepper, and garlic powder.
Fry the plantains on each side for 1-2 minutes, then remove and drain on paper towels.
Flatten the fried plantains on a flat surface to your desired thickness.
Return the flattened plantains to the oil and fry until golden brown.
Remove the tostones from the oil, drain on paper towels, and season with additional salt to taste.
Combine minced garlic, mayonnaise, and lemon juice for the dipping sauce in a small bowl and mix well. For the best flavor, prepare the sauce a little ahead of time.

Ripe Plantains: Avoid using ripe plantains as they are sweeter and softer, which doesn't work well for Tostones Chatinos.
Oil Temperature: Maintain a consistent medium heat for frying. Too hot, and the plantains will burn; too cool, and they'll soak up too much oil.
Flattening Technique: Use the bottom of a cup or a plantain press to flatten the fried plantains to your desired thickness.
Seasoning Adjustments: Feel free to adjust the salt, pepper, and garlic powder to taste. Seasoning the plantains while they're hot helps the spices stick better.
Sauce Variations: While the semi-aioli is a great choice, experiment with other sauces like spicy mayo, ketchup, or even tomato salsa for variety.

Nutrition Facts

The nutrition facts provided are for one serving of Tostones Chatinos.

Keyword Tostones Chatinos