Dish · caribbean
Tostones
Green plantain slices are fried once, smashed flat, then fried again until the edges crisp, and finished with salt and a garlic dip.
Where it comes from
Tostones developed across the Caribbean as a way to use starchy, unripe plantains before they sweetened, twice-frying them to get past their toughness.
What cooks argue about
The disagreement is over the smash: thin and wide gives more crisp surface but breaks easily, while thicker holds together but stays softer in the center.
Versions
Nobody has published a tostones here yet. When somebody cooks one from a video and publishes it, their version appears in this list, with a link back to the original.
What goes in it
Each one opens everything else made with it.
green plantain
vegetable oil
garlic