A delightful twist on the classic twice-fried plantains, offering enhanced flavor and texture.
Peel the plantains by cutting off the ends and slicing along the ridges, then remove the skin.
Use a small knife to carefully lift the skin if it sticks.
Slice the plantains into rounds about 1 inch thick.
Ensure even slices for uniform cooking.
Combine cold water, salt, and minced garlic in a bowl, then soak the plantain slices for 20 minutes.
This step enhances the flavor and prevents browning.
Heat the oil in a frying pan to 325°F.
Use a thermometer to maintain the correct temperature.
Drain the plantains and pat them dry with paper towels.
Drying prevents oil splatter during frying.
Fry the plantain slices in batches until golden and tender, about 5 minutes per batch.
Avoid overcrowding the pan for even frying.
Remove the fried plantains and press each slice between two pieces of wax paper to flatten.
Flattening creates the characteristic shape of tostones.
Increase the oil temperature to 375°F and refry the plantains until crispy, about 3 minutes.
Higher temperature ensures a crispy exterior.
Drain the plantains on paper towels, sprinkle with salt, and serve warm.
Serve immediately for the best texture and flavor.
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