Dominican Tostones are crispy, salty, twice-fried green plantain rounds that shatter when you bite into them — the most iconic side dish in Dominican and Caribbean cooking. Once you master the double-fry technique, you'll be making these every single week.
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Dominican Tostones (Crispy Fried Plantains) Video
About This Recipe
Tostones — also called patacones in some Latin American countries — are a cornerstone of Dominican cuisine that date back centuries to when plantains were first brought to the Caribbean from Africa and Southeast Asia. In the Dominican Republic, no comida criolla is complete without a pile of tostones on the plate. They appear at every colmado, every frituras stand, and at every family dinner table.
The name comes from the Spanish word "tostar" (to toast), and the technique is beautifully simple: thick rounds of green plantain are fried once to soften, smashed flat with a tostonera, then fried again at a higher temperature until they develop that signature golden, shattering crust. The Dominican touch is the garlic water dip between fries — salted water with crushed garlic that seasons each piece from the inside out.
Unlike maduros (fried sweet plantains), tostones use firm, green, unripe plantains. The starchy flesh is what gives them their crispy exterior and tender interior — similar to a thick potato chip but with more body and flavor. They're the perfect vehicle for sauces, stews, and anything that needs something crunchy alongside it.
Ingredients for Dominican Tostones (Crispy Fried Plantains)
- 3 green plantains — firm and unripe, with green to slightly yellow skin
- Vegetable oil — for frying, about 1 inch deep in the pan
- Salt — to taste
- 3 cloves garlic — smashed (optional, for garlic water)
- 1 cup water — salted (optional, for soaking between fries)
Substitutions & Variations
- Vegetable oil — canola, peanut, or avocado oil all work well for frying; avoid olive oil as the smoke point is too low
- Garlic water — some cooks add a squeeze of lime juice to the garlic water for a citrus note
- Tostonera — if you don't have one, the bottom of a heavy glass, a plate, or a cutting board works just as well
- Air fryer method — brush plantain rounds with oil and air fry at 400°F for 10 minutes, flatten, then air fry 5-7 more minutes
- Tostones rellenos — form the smashed tostones into cups and fill with shredded chicken, ground beef, or ceviche
- Seasoning variations — try sprinkling with garlic powder, adobo, or a squeeze of lime after frying
How to Make Dominican Tostones (Crispy Fried Plantains)
- Peel the green plantains by cutting off both ends, making a shallow slit along one of the ridges, and using a paring knife to pry off the skin. Cut each plantain into 1-inch thick rounds.
- If using garlic water, dissolve salt in water with smashed garlic cloves and set aside.
- Heat vegetable oil in a large heavy skillet or deep pan over medium heat to about 325°F (165°C). The oil should be about 1 inch deep.
- Fry the plantain rounds for about 2-3 minutes per side until lightly golden but not fully cooked through. Remove with a slotted spoon and drain on paper towels.
- While still warm, flatten each piece using a tostonera or the flat bottom of a glass to about ¼-inch thickness.
- If using garlic water, briefly dip each flattened plantain in the salted garlic water.
- Increase oil temperature to 375°F (190°C). Fry the flattened tostones for 2-3 minutes per side until golden brown and crispy.
- Remove from oil, drain on paper towels, and season immediately with salt while still hot. Serve right away.
What to Serve With Dominican Tostones (Crispy Fried Plantains)
Pollo guisado (Dominican stewed chicken) — tostones are the classic side for soaking up the rich tomato-based sauce.
Habichuelas guisadas (stewed beans) — ladle the beans right on top of the tostones for an authentic Dominican combination.
Pernil (roast pork shoulder) — the crispy tostones alongside tender, garlicky pork is a holiday staple in every Dominican household.
Garlic mojo dipping sauce — olive oil, garlic, lime juice, and cilantro blended together. The classic condiment for tostones.
Ceviche or shrimp — pile fresh ceviche on top of tostones for tostones de ceviche, a popular appetizer across the Caribbean.
Frequently Asked Questions
What are tostones?
Tostones are crispy, twice-fried green plantain slices, commonly enjoyed across Latin American and Caribbean cuisine. They're fried once to soften, smashed flat, then fried again for a crispy exterior.
Why do you fry tostones twice?
The first fry cooks the starchy interior and makes the plantain soft enough to flatten. The second fry at a higher temperature creates the signature crispy, golden crust. Skipping either step will give you inferior results.
Can I use ripe plantains instead of green ones?
No. Ripe plantains are too soft and sweet for tostones. You need firm, green, unripe plantains for the best results. Ripe plantains are used for maduros (sweet fried plantains), which is a different dish entirely.
How do I peel green plantains easily?
Cut off both ends, make a shallow slit along one of the ridges, and use a paring knife to pry off the skin. Green plantain skin is much tougher than banana skin — don't try to peel it like a banana.
What oil is best for frying tostones?
Vegetable, canola, or peanut oil all work well because of their high smoke points and neutral flavors. Avocado oil is another good option.
Why are my tostones not crispy?
The oil wasn't hot enough for the second fry, or you didn't flatten them thin enough. Make sure oil is at 375°F for the second fry and press them to about ¼-inch thickness.
What is garlic water and do I need it?
Garlic water is salted water with crushed garlic — you briefly dip the smashed tostones in it before the second fry. It's the Dominican secret for extra flavor. It's optional but highly recommended.
How do I store leftover tostones?
Store in an airtight container in the fridge for up to 3 days. Reheat in a 400°F oven or air fryer for 5-7 minutes to restore crispiness. Tostones are always best eaten fresh.
Dominican Tostones (Crispy Fried Plantains)
Ingredients
Method
- Peel the green plantains by cutting off both ends, making a shallow slit along one of the ridges, and using a paring knife to pry off the skin. Cut each plantain into 1-inch thick rounds.
- If using garlic water, dissolve salt in water with smashed garlic cloves and set aside.
- Heat vegetable oil in a large heavy skillet or deep pan over medium heat to about 325°F (165°C). The oil should be about 1 inch deep.
- Fry the plantain rounds for about 2-3 minutes per side until lightly golden but not fully cooked through. Remove with a slotted spoon and drain on paper towels.
- While still warm, flatten each piece using a tostonera or the flat bottom of a glass to about ¼-inch thickness.
- If using garlic water, briefly dip each flattened plantain in the salted garlic water.
- Increase oil temperature to 375°F (190°C). Fry the flattened tostones for 2-3 minutes per side until golden brown and crispy.
- Remove from oil, drain on paper towels, and season immediately with salt while still hot. Serve right away.
Video
Notes
- Use firm green plantains — ripe plantains are too soft and sweet for tostones.
- The double-fry is essential — the first fry cooks the inside, the second fry creates the crispy exterior.
- Don't skip the garlic water — this is the Dominican secret that adds incredible flavor.
- Serve immediately — tostones are best eaten fresh and hot.
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Dominican · Side Dishes · Vegetables
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