Cuban · side
Tostones (Twice-Fried Plantains)
Tostones (Twice-Fried Plantains) reads allium 5.6, richness 5.3 and salinity 4.0 on Palate's 0–10 flavor X-ray — a Cuban side, about 24 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 4.2 / 10
- Sweet & Fruity — 4.1 / 10
- Sour & Bright — 0.7 / 10
- Bitter & Earthy — 2.4 / 10
- Rich & Fat — 5.9 / 10
- Aromatic & Spice — 5.8 / 10
The measured notes (of 18)
Allium 5.6 · Richness 5.3 · Salinity 4.0 · Sweetness 3.5 · Earthy 2.2 · Fruity 2.2 · Nutty 2.1 · Umami 2.1 · Warm Spice 1.2 · Bitterness 1.2 · Herbaceous 0.9 · Sourness 0.7
What's in it (5)
- 3 green plantains
- 3 cups oil for frying
- 3 cloves garlic, minced
- salt to taste
- 1/2 cup water (for soaking after first fry)
Time & effort: about 24 min (20 min active) · effort: medium
Nutrition (per 100 g, engine-estimated): 92.2 kcal, 0.9 g protein, 0 g fat, 22.1 g carbs
Dietary: Vegan — engine-derived; double-check anything allergy-critical.
How it's cooked (4 steps)
- Peel and slice green plantains into thick rounds and fry in hot oil for 3 to 4 minutes until pale golden but not crispy.
- Remove, flatten each round with a tostonera or the bottom of a glass, then briefly soak in salted garlic water.
- Return to the hot oil and fry again until deeply golden and crisp.
- Season immediately with salt and serve with mojo dipping sauce.
Dishes with a similar flavor shape
- Mukimo (Kikuyu Mashed Potato, Peas and Maize) — Kenyan
- Soparnik (Chard Pastry Baked Under Embers) — Croatian
- Calabacitas con Queso — New Mexican
- Sopa de Guías con Chochoyotes — Mexican · Oaxaca
- Mirza Ghasemi (Smoked Eggplant with Eggs) — Persian
Keep reading: what allium, richness, salinity mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.