Heat the oil in a large skillet. Make three vertical cuts along each plantain, only making sure that you are cutting into the skin. Well, first, let’s talk about what tostones actually are. Dominicans consume plantains regularly- the main ingredient for tostones– they are an essential food found throughout Dominican cuisine and a lot of Latin American and Caribbean cuisines. I'm Cody. Season with salt to taste. My Dominican friends and family feel the same. Mix the 3 cups of water and salt together (just until the salt is dissolved). My family loved it!!! Fry the smashed plantains once more for another minute until golden brown, remove to a bowl, sprinkle with salt, and toss. TropicMax Tostones Chips - Pack of 5 Homemade Style 100% Natural Plantain Snack - Non-GMO, Kosher, Vegan, Gluten-Free, Certified Kosher 4.1 out of 5 stars 122 $13.99 $ 13 . Unlike a banana, a plantain has to be cooked before eating. Your friends must be imaginary jaja! Further ignorant commentary from you or anyone else on this matter will make their way into my spam folder, where comments get lost amongst gibberish about Nike sneakers and fake Louis Vuitton handbags. Chefs’ kiss!! A common snack in South America and also in Africa are plantain chips. It’s a staple…. • Salt – I like to use fine-grain sea salt to flavor the water the plantains will soak in before they are fried. Microwave the plantains until they become soft in the center. If you are looking to making the tostones within 24 hours of doing the first fry, you can also refrigerate them. Place the plantain slices in the salt water for ½ hour or no less than 10 minutes. @Gary: I’m from Puerto Rico and we have mayo ketchu everywhere. Keep in mind the bigger the chunks of plantain, the larger your tostones will be (about double the size). And you can add more lime juice or pepper or whatever. Crispy twice-fried green plantains are served with an easy homemade cilantro garlic sauce and a delicious garlicky pink sauce that are so addicting, you won’t want to stop eating them! Cut the plantains into 1-inch thick pieces. I would watch and listen to everyone’s strategies and the stories they told around that old metal table. The sauces you included look incredible especially the coriander Ajillo. Heat the oil on medium heat (oil should be around 325ºF / 160ºC). Transfer to a paper towel lined baking sheet and … Dominican Tostones recipe (patacones) are what dreams are made of. Tostones are simple, but can be made to be so utterly flavorful and act as a good accompaniment to any meal or as a delicious afternoon snack. The method to make tostones is super easy. 99 ($1.40/Ounce) Fried. Adjust the seasonings to suit your needs. Add a cup of sour cream, 1 tbsp lime juice, 1 bunch chopped cilantro, 1 tsp lemon juice, 2 tsp salt, 1 tsp black pepper, 1 tsp garlic powder. Place the plantain slices in … For Americans and some Europeans, potato chips (crisps) or french fries are a staple; for Dominicans and other Latin Americans, tostones are a comparable staple. Fry the plantains in batches. • Plantains – not to be mistaken for bananas, plantains are also found in the produce section of most major grocery stores and health foods stores. Peel the plantains and slice into 2 cm thick rounds. Served with a delicious garlic aioli sauce. Hey everyone! This super easy recipe for a Puerto Rican classic is a great entry to Caribbean food. Tostones are a perfect snack and a great way to cook plantains. It has been nearly a decade since I have been back to her home. When the plantains are starting to turn light … Then flip. I like to use a garlic crusher, but feel free to use a microplane grater, simply make the garlic into a paste with a knife, or use a mortar and pestle. Alternatively, a light olive oil blend that is made for frying would also work too. Once you have pressed all the plantains, bring the heat back up to medium/high. Tostones are twice-fried plantains. Remove the plantain slices from the water and dry them well with paper towel or a kitchen towel. Learn how your comment data is processed. In Ecuador they are called tostones and sold in bags like potato chips. They are also known as patacones in some Latin American countries. As you can see by my picture, they quite vary in size. Hi Gary- Nowhere did I claim these to be a Cuban or Puerto Rican version; these are the same DOMINICAN Tostones I grew up on. This recipe may contain affiliate links. Being ethnically Puerto Rican makes it a bit of a surprise it’s taken my almost 2 years to post a recipe for tostones. We use cookies to ensure that we give you the best experience on our website. Once peel is removed, cut peeled plantains into 1″ish chunks. Thank you XO – Maddy. Start by cutting off each end, then make 3 to 4 vertical cuts along the skin of the plantain. They look like bananas, but they're not! These green skinned fruits look just like unripe bananas, but don’t make the mistake of trying to eat them the same way. Lastly, don’t put ketchup anywhere near these. Pan-fried tostones require a significant amount of oil (about one cup for just a few plantains), … While smashing all of the plantains, crank the heat to medium-high heat (the oil should register 350ºF / 180ºC to 360ºF / 190ºC). Non GMO Project verified. 1. Traditionally there is a tool that people use to do this, but I’m against unitaskers and a knife works perfectly. I‘d suggest at least 2 inches. The wooden tool not only is helpful when making tostones, it often doubles as wall art. After all of the plantains have been smashed, fry them once again until golden brown and crispy. How to Make Tostones Step by Step. especially with tostones. For example, you can’t make tostones or even plantain chips with the very ripe plantains, you will have to use the green (unripe) ones. Remove the plantains to a paper towel lined tray. My Puerto Rican friends and family members (both Stateside and on the island) eat their tostones with mayo ketchup (salsa rosada) and garlic is always welcome. The tostones are topped with salt and served with delicious dipping sauces like an ajillo or salsa rosada. Plantains can be found at most grocery stores and health foods stores. This will prevent oil splatters. The best way to make these ahead is by frying the plantains once, flattening them, and letting them cool completely on a parchment-lined cookie sheet in a single layer to freeze later on. https://www.allrecipes.com/recipe/17492/tostones-fried-plantains Re-fry the plantain chips in the hot oil until they turn crisp and … Made With ❤ In New York City. Move to a bowl, sprinkle salt, and toss. For this recipe, you want green plantains. Tostones, or fried plantain chips, pair well with a tangy and herby cilantro lime sour cream dip. Just made these last week. The best kind of plantains for tostones (twice-fried green plantains) are beautifully green plantains that are firm and do not have any yellow on their skins. If some are thinner or thicker it really isn’t a problem so don’t worry about making them all even. I like to serve them with a lime and cilantro sour cream dip, but you can get creative if you wish. In batches, place the plantains in the hot oil and cook for about 4 minutes on each side until golden brown. Hope you are enjoying your time here, and if you want to learn more about me click my pic and it'll shoot you right over to the About page. Bang down to smash flat. I recommend adding the salt last and start with 1 tsp as using two might be too salty for some people. 2. I found your recipe on instagram. A yellow plantain means the plantain has already started to sweeten and soften– you don’t want that for this recipe. Repeat for all plantain pieces. How easy is that. Use a knife to slice into the skin along the length of the plantain. Many Dominicans and Puerto Ricans will agree that a mayo ketchup (also known as salsa rosada) is a delicious sauce for dipping these delightful crispy tostones. Another accompaniment is a quick homemade garlic oil dip consisting of crushed garlic, a bit of salt, and olive oil (which is sometimes warmed). With your thumb, pry the skin away from the flesh of the plantain, under the running water. I aim for around 3/4 of an inch, about two centimeters, in thickness. Take a fried plantain piece and place on a cutting board. nongmoproject.org. I have to agree with Maddy here. About quarter cup will do. If you were, you wouldn’t be looking at a post on the subject. And they are my love language. The larger the better, because that means you are getting more bang for your buck as plantains are usually sold individually, rather than by weight. A metal folding table with chairs from the turn of the century was set up beneath the fruit trees that lead to the steps of Tia Kika’s home. Mambo Tostones, All-Natural Green Plantains Tostones, 3.53 oz unit, 12 bags per box, Plantain Chips, Tostones Chips, Gluten-Free, Only Three Ingredients Tostones 4.8 out of … 7. In a pan or pot add an inch or two of oil (I used sunflower, but any neutral will work) and bring up to heat. Place a tostone on a cutting board and lay the flat of your knife on top. https://www.finedininglovers.com/article/latin-recipe-how-make-tostones For example, they are often found as crispy chips, as a mash, in stews, fried when their skins are a deep black to make sweet maduros (fried sugary sweet plantains), or they are double-fried to make deliciously crisp tostones. Three generations of women would come together in her large kitchen to prepare lunch and dinner for the small crowd. If you prefer to use less oil, please do so. Even so, these fried plantain chips are popular all throughout the Caribbean, and make an excellent snack on game day. Use fingers to pry open and peel. GRILLED LANGOUSTINES (CIGALAS A LA PLANCHA). I added some smashed garlic cloves to the water like you mentioned. I can still remember the humidity on my skin, the old metal porch swing, ice-cold raspberry sodas served in tin cups, and crispy fried tostones sprinkled with sea salt. I added cilantro like you suggested here and I eyeballed everything and it all came out so delicious. How to Make Tostones (Twice-Fried Plantain Chips) To make tostones, you’ll need 3 green plantains, 2 cups of vegetable oil (or enough for frying), 2 cups of cold water, and 1 teaspoon of sea salt (plus more to sprinkle on top). You could use slightly ripe plantains to make plantain chips but please make sure the plantains are still firm to the touch. Once dried, place the smashed plantains back into the skillet and fry for 3-4 minutes on each side or until golden brown and crispy. Here’s how you make them. Using the flat side of a meat mallet, the bottom of a mug, or bottom of a heavy sauce pan or small cast-iron skillet, smash the plantain down until it is. Place the plantains in the oil and fry on both sides,; approximately 3 1/2 minutes per side. To make the garlic butter sauce, add all of the ingredients except for the parsley into a small skillet. Add the plantain bites and fry until golden, about 4 minutes. Rinse and repeat until you’ve smashed all the fried plantains. Remove to a paper towel lined plate. So you basically fry the plantain once, smash if with the back of a wooden spoon or tostonera and then fry again until golden and crispy. You simply need equal parts of mayonnaise and ketchup and a clove of finely grated garlic (or more, if you like it garlicky). If you continue to use this site we will assume that you are happy with it. Remove the plantains to a paper towel lined tray. However, any neutral-tasting oil like canola, corn, grapeseed, peanut, or safflower oil will work. Tostones (also known as patacones) are just one of the many ways that Dominicans cook and eat plantains. Tostones are salted and eaten much like potato chips/crisps or French fries/chips. The dominoes chips would clack against the metal table as the men would shuffle them and yell at each other. Once fried, the plantains are flattened and returned to the oil to fry until they are tanned and crisp (as mentioned before, they are twice-fried green plantains). They are traditionally fried. … Cut the plantains into pieces, about 1 1/2″ thick (or however you like them). And suddenly you can’t just eat one! Not to mention every restaurant we went to whether we ordered tostones, mofongo, or even trifongo it was always accompanied with pink sauce. Place them back in the air fryer and cook for 4 minutes. Chips, Tostones, Original; Seasoned with sea salt and cooked to crispy perfection. Oil and water don't mix, so dry them before frying, if you insist on water. It is very simple to make and requires garlic, salt, and olive oil. • Ajillo – if you enjoy garlic, you will enjoy dipping your crispy tostones in ajillo, a garlic and oil sauce. The oil should not be TOO high, just heat the oil a little above MED for 8 min before starting so it will be ready. Cut the ends of the plantains. If you purchase through the links it allows the site to make money at no additional cost to you. As simple as my ajillo with cilantro is, it does pack a lot of garlickly flavor. Baked tostones are crisp yet a little chewy, and the plantain flavor shines through. Yep, tostones are twice-fried plantain slices. While I do appreciate constructive thoughts on the matter of oil use, this isn’t the place to dismiss someone else’s food or experiences, or to claim superiority over Latin American cuisines simply because you think you are an authority on the matter. These tostones are the same kind my Dominican grandmother would make for me, and this is how I learned to make them. Mix the 3 cups of water and salt together (just until the salt is dissolved). Make sure you dry the plantains well before frying again. Next it’s time for the first frying. With tostones, you have to do a double frying, and I will explain more about this later, just keep on reading. They are green plantains that are peeled and sliced. Set aside. Score each plantain along two sides deep enough to cut through the skins. Spending the day at her house always meant we would be exposed to some of the best Dominican cooking that would leave a lasting impression on my life (tostones being one of them!). Slice each plantain into ¾-inch to 1-inch slices. The easiest way to properly peel a green plantain is under running cold water. @KAM- thank you for representing Dominicans with these beautiful tostones and these delicious sauces. I also like to use crunchy Maldon Sea Salt to top the tostones with to add some nice texture; it is entirely optional, though. Flip the chips over and continue to cook for 3 more minutes until golden brown with a crunchy exterior. It’s also one of the first things my grandmother taught me how to cook. What are tostones? I like to add a bit of cilantro to my base ajillo recipe, it adds brightness and freshness to the ajillo and compliments the tostones perfectly. • Tostonera (optional) -most Dominicans, including myself, own a small wooden or metal device, a tostonera, that is used for flattening the plantains after their first fry. Great to see you enjoying my recipes and food travel posts. Another alternative dip, which I've added to the notes of this recipe would be a mayonnaise and ketchup combination– salsa rosada (pink sauce)– I usually add a clove of freshly grated garlic to this to add some more flavor. Place plantain rounds into hot oil and fry until golden. This simple garlic oil dip is called ajillo. Under cold running water, using your fingers or a butter knife to remove the skins. Going through the complete cooking process for these twice-fried plantains is not recommended, however. Plantains are used as the heart of many dishes; the way in which they’re prepared and cooked is what makes them so authentically delicious.
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