Cuban Tostones

Method

1. 1

   Peel and cut

   Trim the ends of the plantains and make a shallow cut down each skin. Lift the skin away, then cut the plantains into 3 cm rounds.

2. 2

   Mix the dip

   Stir the garlic, lime juice, water and a pinch of salt together for 1 minute, until the salt dissolves. Set aside.

3. 3

   Heat the oil

   Over medium heat, warm the oil in a deep, heavy pan for 5 to 7 minutes, until it reaches 160°C or a small piece of plantain sizzles steadily when added.

4. 4

   First fry

   At 160°C over medium heat, fry the plantain rounds in batches for 3 to 4 minutes, turning once, until softened and pale golden but not crisp.

5. 5

   Flatten the rounds

   Off the heat, drain each round briefly, then press it between two sheets of baking paper or beneath a flat-bottomed mug until about 1 cm thick.

6. 6

   Fry until crisp

   Bring the oil back to 180°C over medium-high heat, about 2 minutes. Fry the flattened rounds in batches for 2 to 3 minutes, turning once, until deep golden and crisp at the edges. Return the oil to 180°C between batches.

7. 7

   Season and serve

   Drain the tostones on a rack or kitchen paper for 1 minute, sprinkle with the remaining salt and serve hot with the garlic-lime dip.

Tips

• Green plantains are firm and starchy, so score the skin rather than trying to peel it like a ripe banana.
• Keep the oil below the rim and do not leave it unattended.
• Avoid crowding the pan, which lowers the oil temperature and makes the plantains greasy.
• Press the rounds gently and evenly so they stay intact and fry at the same rate.

Swaps

• Use lemon juice in place of lime juice.
• Use avocado oil or another neutral frying oil.
• Replace the fine salt with flaky salt, adjusting to taste.

Storing

Serve straight from the pan for the crispest texture; leftovers can be refrigerated and reheated in a hot oven until crisp.