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1
Peel and cut the plantains
5 minutes
Room temperature (20°C / 68°F)
Cut off both ends of each plantain, score the skin lengthways in 2–3 places, and peel it off in strips. Cut the flesh into rounds about 2.5 cm thick and pat them dry.
Dry rounds spatter less in hot oil and brown more evenly.
Done when: Rounds are even, about 2.5 cm thick, with dry surfaces.
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2
First fry until tender
8 minutes
Medium-high heat (175°C / 350°F)
Slide the plantain rounds into the hot oil in a single layer, without crowding the pan. Fry for about 3–4 minutes per side until they are pale gold and a knife slides in easily. Lift them out and drain on paper towels for a minute.
Do not brown them yet — the first fry is only about cooking them through.
Done when: Plantain rounds are pale gold and tender right through when pierced.
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3
Smash the rounds flat
5 minutes
Room temperature (20°C / 68°F)
While still hot, place each round on a board and press it flat with the bottom of a glass or a tostonera, to about 5 mm thick. Work gently so the round flattens into a disc instead of breaking apart.
Smash while hot — cold rounds crack instead of flattening.
Done when: Each round is a flat disc about 5 mm thick, holding together at the edges.
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4
Fry the salami until crisp at the edges
6 minutes
Medium-high heat (175°C / 350°F)
Fry the salami slices in the same hot oil, a few at a time, for about 2–3 minutes per side until they are deep red with browned, slightly curled edges and the fat has turned glossy. Lift them out and drain on paper towels.
Salami fries fast and goes from crisp to burnt quickly — watch the edges, not the clock.
Done when: Salami slices are deep red, crisp at the edges and glossy with rendered fat.
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5
Second fry until crisp and golden
6 minutes
Medium-high heat (190°C / 375°F)
Return the flattened plantain discs to the hot oil and fry for about 2–3 minutes per side until deep golden, crisp and blistered at the edges. Lift out and drain on fresh paper towels.
The hotter second fry is what makes them crisp — the oil should be actively bubbling around each disc.
Done when: Tostones are deep gold, rigid when lifted, and crackle as they cool.
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6
Salt and serve hot
2 minutes
Room temperature (20°C / 68°F)
Shower the hot tostones with the fine salt while the oil is still glistening, so it sticks. Pile them on a plate, lay the fried salami slices over the top, and serve at once with the lime wedges.
Salt them the moment they leave the oil — salt will not stick once they cool and dry.
Done when: Tostones are salty, crisp and still hot in the middle; the salami is warm and crisp-edged.
auto_awesome Finishing Touches & Plating
Pile the hot tostones on a plate, lay the crisp salami slices over the top, and serve at once with lime wedges — with fried cheese and avocado on the side if you want the full Dominican plate.
Dominican Republic
3h 15m
