Caribbean
⭐ Highly Rated
20 minmedium
CaribbeanAppetizer
Recipe Story
origins & traditionsThese traditional Caribbean tostones showcase the versatility of green plantains, which are sliced, fried until golden, flattened, and fried again to achieve maximum crispiness. The tostones serve as edible platforms for a colorful topping of sautéed bell peppers seasoned with cumin and paprika. The dish is finished with a traditional mojo sauce made from fresh garlic, cilantro, and citrus juices that adds brightness and depth. Perfect for entertaining, these tostones offer a delightful textural contrast between the crunchy plantain base and the tender pepper topping. This recipe represents the heart of Caribbean cooking where simple ingredients are transformed through traditional techniques into something extraordinary. Serve these as an appetizer for gatherings or enjoy them as a satisfying snack any time of day.
Instructions
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Peel the green plantains by cutting off both ends and making a lengthwise slit through the skin, then remove the peel completely. Cut each plantain into 1-inch thick rounds.
Heat vegetable oil in a large skillet over medium-high heat until it reaches 350°F. Carefully add plantain rounds in batches, frying for 3-4 minutes per side until golden but not fully crispy. Remove and drain on paper towels.
While plantains cool slightly, use the bottom of a small plate or tostonera to flatten each round to about 1/4-inch thickness.
Dice the bell peppers into small pieces. In a separate skillet, heat olive oil over medium heat and sauté the bell peppers with cumin, paprika, salt, and black pepper for 5-6 minutes until softened.
For the mojo sauce, mince garlic cloves and combine in a small bowl with lime juice, orange juice, chopped cilantro, olive oil, and a pinch of salt. Whisk together and set aside.
Return the flattened plantains to the hot oil and fry again for 2-3 minutes per side until deeply golden and crispy. Drain on fresh paper towels and season immediately with salt.
Arrange the crispy tostones on a serving platter. Top each with a spoonful of the sautéed bell pepper mixture.
Drizzle the mojo sauce over the topped tostones or serve it on the side for dipping. Garnish with extra cilantro if desired and serve immediately while hot and crispy.
Plantain and Pepper Tostones
5.0 (34)
Crispy twice-fried green plantain rounds topped with roasted bell peppers and a zesty garlic-citrus mojo sauce. A vibrant Caribbean starter that combines savory, tangy, and slightly sweet flavors in every bite.
medium
35 min
6 servings
Ingredients
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Main
- 3 pieces plantain, green, unripe, peeled and sliced into 1-inch rounds
- 6 tablespoons vegetable-oil, for frying
Topping
- 2 pieces bell-peppers, mixed colors, diced small
- 3 tablespoons olive-oil, divided
- 1 teaspoons cumin, ground
- 1 teaspoons paprika
Mojo Sauce
- 4 cloves garlic, minced
- 2 pieces lime, juiced
- 1 pieces orange, juiced
- 4 tablespoons cilantro, fresh, chopped
Seasoning
- 2 teaspoons salt, to taste
- 1 teaspoons black-pepper, freshly ground
Chef Tips
expert advice•The key to perfect tostones is using green, unripe plantains which are starchy and hold their shape well during frying.
•Ripe yellow plantains will become too soft and sweet.
•Make sure your oil is hot enough before frying to ensure crispiness.
•You can prepare the mojo sauce up to 2 hours ahead and keep it at room temperature.
•For a spicier version, add minced scotch bonnet or habanero pepper to the bell pepper mixture.
•If you don't have a tostonera, the bottom of a heavy glass or small plate works perfectly for flattening.
•The tostones are best served immediately after the second frying while they're at peak crispiness, but you can complete the first fry up to an hour ahead and do the final fry just before serving.
