Tostones With Creamy Green Sauce

According to former BA staffer Carla Lalli Music, this tostones recipe is the ultimate party flex. But you don’t need to wait for a special occasion to make the double-fried, extra-crispy plantains and dunk them into their spicy cilantro dipping sauce (or a classic mojo). Popular in much of Latin America and the Caribbean, patacones, as they’re also called, are excellent for any party appetizer spread or as a side dish.

Look for unripe green plantains, which are starchy, not the spotty black-and-yellow ripe plantains used to make platanos maduros (baked or fried sweet plantains). Tostones are best immediately after their second round of cooking. If you’re getting ready for a party, split the prep time into two stages: First, simply peel and slice the plantains. Use a digital thermometer to ensure the canola oil (or other vegetable oil with a high smoke point, never olive oil) stays at the right temperature. Fry the plantain coins in batches over medium-high heat; while they’re still warm, use a meat mallet or the bottom of a glass to flatten the fried plantains and leave them on a cooling rack or a paper-towel-lined plate until your guests arrive.

When you’re ready, fry the smashed plantain slices a second time until golden brown. As with french fries, the reheated (or worse, air fryer) version of fried green plantains may not dazzle, so eat them fresh from the hot oil (after they’ve cooled enough to handle). The dipping sauce, however, can be made hours or a day ahead of time, no problem.