Where it comes from
A twice-fried green plantain side eaten throughout Ecuador's coast and across Latin America, known as tostones elsewhere; in Ecuador typically served with a garlic mojo (Laylita's Recipes; Panning The Globe).
On the plate
Shatteringly crisp at the edges with a soft, starchy, faintly sweet center, they taste clean and savory with a hit of salt. Dragged through garlic mojo they turn punchy and bright, the perfect crunchy foil to fresh seafood.
How it works
The first fry gelatinizes the plantain starch and cooks it through; smashing increases surface area and the second fry crisps the exterior via the Maillard reaction. A quick dip in salt water before the second fry promotes a crunchier, blistered crust.
Variations
sometimes topped with cheese, shrimp or pulled meat as a snack, thinner versions become chifles, dip varies from mojo to ají
On the Palate
Ingredients
Serves 4How it's made
7 steps · Show ↓20 min active
How it's made
7 steps · Show ↓- 15 min
Peel green plantains and cut them into thick crosswise slices.
- 26 min
Fry the slices in hot oil until pale golden but not browned.
- 33 min
Remove the slices and let them cool slightly.
- 44 min
Smash each slice flat with a press or the bottom of a cup.
- 52 min
Dip the smashed disks briefly in salted water for extra crispness.
- 66 min
Return them to the hot oil and fry again until deeply golden and crisp.
- 72 min
Drain on paper, salt immediately, and serve with garlic mojo.
