El Fogón de Frakie

  If you think regular tostones are good, wait until you try them al ajillo. By tossing the crispy plantains in a warm, salt-and-garlic-infused oil immediately after frying, we take the flavor to a whole new level. It’s the ultimate savory treat for any garlic lover

 

Ingredients:

 

• Plantain(s)
• oil
• garlic oil

 

Methods:

 

• Prep the Plantains: Use fresh, green plantains. Peel them and cut them into thick rounds (about 1 inch thick).
• First Fry: Heat about ½ inch of oil in a pan over medium heat. Fry the plantain slices for 5 to 7 minutes, flipping once, until they are tender and light golden (but not crispy yet).
• Smash: Remove the slices from the oil and use a tostonera or the bottom of a heavy glass to smash them into flat rounds.
• The Garlic Soak (The Secret Step): Dip the smashed plantain briefly into a bowl of salted water with a little garlic oil, then pat it dry. Alternatively, you can save the garlic for the very end.
• Second Fry: Place the smashed plantains back into the hot oil for 1 to 2 minutes per side until they are deep golden brown and very crispy.
• The Ajillo Finish: Immediately after removing them from the oil, toss the hot tostones in a bowl with a mixture of olive oil, plenty of minced garlic, and a pinch of salt. Serve while hot and fragrant.