Gluten Free Garlic Tostones
Crispy, golden, and punched up with a bright garlic mojo, these twice-fried plantain rounds are the kind of snack that disappears from the plate before you even sit down. Green plantains are naturally free of gluten, so there's no flour swap or specialty product needed here — just real ingredients doing exactly what they're supposed to do. The double-fry method is the real magic: a first pass cooks the plantains through, then you smash them flat and send them back into hotter oil until the edges turn deeply golden and shatteringly crisp. While those disks are frying, minced garlic blooms gently in olive oil until fragrant, then gets lifted with fresh lime juice and a pinch of cumin into a mojo that's punchy, savory, and a little citrusy all at once. Spoon it over the hot tostones and the sauce soaks into every craggy edge in the best possible way. This recipe serves four, but honestly, plan accordingly — they go fast.
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Learn more →Ingredients
4 servings
- 2 large green plantains
- 1 ½ cups neutral oil (such as avocado or canola oil), for frying
- 1 tsp kosher salt, plus more to taste
For the garlic mojo
- 4 cloves garlic, minced
- 3 tbsp olive oil
- 2 tbsp fresh lime juice
- ¼ tsp ground cumin
- ¼ tsp black pepper
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- lime wedges (optional)
Instructions
- 1
Pour the neutral oil into a large skillet to a depth of about 1 inch and heat over medium-high heat until the oil reaches 325°F (163°C), or until a plantain round dropped in sizzles steadily.
- 2
Working in batches to avoid crowding, add the plantain rounds to the hot oil and fry for 3–4 minutes per side, until pale golden and just cooked through. Transfer to a paper-towel-lined plate with a slotted spoon.
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