Description
Crispy Cuban Tostones with Garlic Mojo are golden-fried green plantains paired with a zesty, garlicky mojo sauce. This plant-based snack offers an authentic Cuban flavor with a satisfying crunchy texture, perfect for gatherings or a flavorful side dish.
Ingredients
Scale
For the Tostones:
- 3 large green plantains
- Vegetable oil for frying (about 2 cups)
- Salt and natural black pepper, to taste
For the Garlic Mojo Sauce:
- 4 cloves fresh garlic, finely minced
- 3 tablespoons fresh lime juice
- 3 tablespoons olive oil
- 2 tablespoons fresh cilantro, chopped
- Salt and natural black pepper, a pinch each
Optional Toppings and Variations:
- Chopped smoked turkey bacon (optional, plant-based)
- Fresh jalapeños or smoked paprika for spicy mojo sauce
- Fresh parsley or oregano (in place of cilantro)
- Plant-based cheese topping (plant-based)
- Chopped smoked turkey slices
- Ripe yellow plantains for a sweeter variation
Instructions
- Prepare the Plantains: Peel the green plantains by slicing off the ends and scoring the skin lengthwise to remove it easily. Cut the plantains into thick rounds, about 1 to 1.5 inches each, ensuring they hold up well during frying.
- First Frying: Heat vegetable oil in a deep pan over medium heat. Add the plantain rounds without overcrowding, frying for about 3 to 4 minutes until they turn a light golden color. This process softens the plantains for flattening.
- Flatten the Plantains: Remove the fried plantains from the oil and drain them on paper towels. While still warm, gently press each round flat using a tostonera or a flat-bottomed object wrapped in foil, aiming for even thickness.
- Second Frying: Return the flattened plantains to the hot oil, increasing the temperature slightly. Fry for 2 to 3 minutes until they become crisp and golden around the edges. Drain on fresh paper towels to remove excess oil.
- Make the Garlic Mojo Sauce: In a bowl, combine finely minced garlic, freshly squeezed lime juice, olive oil, chopped cilantro, and a pinch of salt and natural black pepper. Whisk until emulsified to create a bright and garlicky sauce.
- Serve and Enjoy: Arrange the crispy tostones on a platter and either drizzle generously with the garlic mojo sauce or serve it on the side for dipping. Add chopped smoked turkey bacon (optional) to enhance the savory flavor.
Notes
- Use firm green plantains for best texture and authentic flavor.
- Maintain oil temperature between medium and medium-high to ensure even frying and crispiness.
- The double-fry method is essential for achieving perfect crunchiness.
- Prepare the mojo sauce fresh just before serving to preserve its zest and freshness.
- Drain excess oil thoroughly from tostones on paper towels to keep them crisp.
- Store leftover tostones in an airtight container in the refrigerator for up to two days; avoid soaking them in sauce until ready to eat.
- Freeze tostones after the second fry in a single layer before transferring to a freezer-safe bag; good for up to one month.
- Reheat in a preheated oven or air fryer at 375°F (190°C) for 5 to 7 minutes to restore crispiness; avoid microwaving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Frying
- Cuisine: Cuban
Nutrition
- Serving Size: 1 serving (about 4 tostones with sauce)
- Calories: 220 kcal
- Sugar: 3 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 0 mg
Keywords: Cuban tostones, garlic mojo, plantain snack, crispy tostones, plant-based appetizer, Cuban cuisine
