Tostones, or fried inexperienced plantains, are the tasty, crispy, salty snack of your goals! Although they could look intimidating, they’re straightforward to make. PS They’re extra scrumptious than french fries! (In my humble Puerto Rican opinion, which is OBVIOUSLY tremendous biased.) Constructed from thick slices of twice-fried inexperienced plantain, this scrumptious Latin American facet dish is a good snack and a complete must-have facet dish everytime you’re serving island meals.
What Are Tostones?
Tostones are scrumptious, crispy, thick slices of fried inexperienced plantain, normally served as a snack or facet dish with a dipping sauce. The identify “tostones” comes from the Spanish phrase “tostar,” which implies “to toast.” It’s because the plantains are “toasted” twice (i.e., fried twice) throughout cooking. Consider them as Puerto Rican french fries. Although, in fact, they’re standard in most Latin cuisines, not simply my little island. They are often served as a snack or a facet dish and are beautiful with a dipping sauce.
Components For Tostones
The primary time you make tostones, you could be barely intimidated by the method. However don’t fear; as you’ll see, it’s really fairly easy. Right here’s what you’ll must make the very best tostones:
- Inexperienced Plantains– are the star of the present. Search for plantains which can be agency to the contact and have unblemished darkish pea-green pores and skin with no yellowing. If the plantains are ripe, they’ll be too tender and received’t maintain their form once you fry them. Be warned- inexperienced plantains have sap that can stain something it touches. If you happen to don’t need darkish stains in your palms, put on gloves. It’s additionally a good suggestion to put on an apron.
- Cooking Oil– any sort will do, however you’ll want loads of it. Tostones are greatest deep fried, which implies filling your medium-sized pot with no less than 4 cups of oil. To chop prices, attain for a smaller pot to fry in. Although you’ll need to fry in smaller batches, you’ll want much less oil.
- Vinegar– like potatoes, plantains oxidize and switch grey when they’re uncovered to air. Vinegar helps to cease the plantains from browning, however something acidic will do. Lime juice is a superb (although dearer) substitution.
- Garlic Powder – is used within the water tub for the tostones so as to add taste. If you happen to don’t have garlic powder, garlic salt is a good substitution. You may also smash a number of cloves of contemporary garlic and allow them to work their magic.
What Can I Serve With Tostones?
Serve tostones together with your favourite dipping sauce. Historically, they’re served with Puerto Rican Mayo Ketchup sauce, a mix that may be so simple as 1 half ketchup to 2 elements mayo. However I additionally love them with Guacamole, Lime Crema, and even Comeback Sauce.
Whereas unbelievable on their very own, Tostones are unimaginable when served as a facet dish with Puerto Rican Rice and Beans, Arroz Con Pollo (Puerto Rican Rooster and Rice), Pollo Guisado (Puerto Rican Rooster Stew), Chuletas Guisadas (Puerto Rican Stewed Pork Chops), Pinchos de Pollo (Puerto Rican Rooster Skewers) or Arroz Con Salchichas, (Puerto Rican Rice With Sausage).
Making Tostones Forward Of Time
Tostones are greatest served nonetheless piping scorching from the frying pan, so that they don’t retailer nicely after their remaining fry. Nevertheless, they prep superbly. To prep tostones, fry them as soon as and mash them. Then cool them and retailer them in an hermetic container layered with parchment paper. Tostones will keep contemporary within the fridge for as much as 3 days and within the freezer for as much as 3 months. Lastly, thaw them, give them a fast dunk in salt water, and fry them once more.
Tostones
Tostones are the crispy, salty snack of your goals! These slices of twice-fried inexperienced plantain are good for dipping and really easy to make.
- 4 cups cooking oil ($2.79)
- 2 inexperienced plantain ($1.38)
- 1/4 tsp garlic powder ($0.03)
- 1 Tbsp vinegar ($0.03)
- 1/8 tsp salt ($0.01)
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Fill a medium heavy-bottomed pot with cooking oil and place it over medium warmth. Trim off each ends of the inexperienced plantain, then make three lengthwise cuts via the pores and skin, every about two inches aside. Peel the pores and skin off the plantains.
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Slice the plantains into 1 1/2-inch thick rounds.
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When the oil is at 350°F, add the sliced plantains, working in batches to not crowd the pot. When the plantain slices change in colour from bone white to a golden yellow (about 3 to 4 minutes) take away them from the pot and drain them on a paper towel-lined plate.
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Add about 4 inches of water to a bowl massive sufficient to carry the plantains. Add the garlic powder and the vinegar to the water and blend. Soak the fried plantains for 1 minute and dry them on the paper towel-lined plate.
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Add two sheets of parchment to your work floor and prepared a heavy skillet. Place one slice of fried plantain on one sheet of parchment, then prime it with the second piece of parchment. Use the heavy skillet to smash the plantain flat, about 1/4 inch thick. Put aside and repeat with the remaining slices.
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Flip the warmth up on the oil. When the oil has reached 375°F, fry the plantains once more, working in batches so the pot is not crowded. Fry the tostones till golden and crispy, about 3 minutes. Drain on the paper towel-lined plate and sprinkle with 1/8 teaspoon salt instantly. Serve together with your favourite dipping sauce and revel in!
See how we calculate recipe prices right here.
Serving: 1gEnergy: 2118kcalCarbohydrates: 33gProtein: 1gFats: 224gSodium: 147mgFiber: 2g
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The best way to Make X – Step by Step Pictures
Fill a medium heavy-bottomed pot with 4 cups of oil and place it over medium warmth. Trim off the ends of two inexperienced plantains, then make three lengthwise cuts via the pores and skin, every about two inches aside. Make them deep sufficient to chop via the 1/4 inch thick pores and skin, however not so deep you chop the flesh. The pores and skin doesn’t peel down like a banana. As an alternative, peel from the facet, pushing the pores and skin away from the flesh, utilizing a spoon or butter knife to assist begin the method.
Discard the pores and skin and slice the plantains into 1 1/2-inch thick rounds.
When the oil is at 350°F, add the sliced plantains, working in batches to not crowd the pot. If you don’t personal a fry thermometer, the oil is prepared when a small piece of plantain sizzles softly when it hits the oil. Flip the plantain slices sometimes to make sure they fry evenly. When the plantain slices change in colour from bone white to a golden yellow (about 3 to 4 minutes) take away them from the pot and drain them on a paper towel-lined plate.
Add about 4 inches of water to a bowl massive sufficient to carry the plantains. Add 1/4 teaspoon garlic powder and 1/4 teaspoon vinegar to the water and blend. Soak the fried plantains for 1 minute and dry them on the paper towel-lined plate. (For my traditionalists, you may as well dip the plantains for 10 to fifteen seconds after they’ve been smashed, however I discover the tostones can get water-logged doing it that method, inflicting the oil to bubble furiously and the tostones to interrupt aside in the course of the second fry. You do you!)
Add two sheets of parchment to your work floor and prepared a heavy skillet. Place one slice of fried plantain on one sheet of parchment and prime it with the second piece of parchment. Use the heavy skillet to smash the plantain flat, about 1/4 inch thick. Put aside and repeat with the remaining slices.
Flip up the warmth on the oil. When the oil has reached 375°F, fastidiously place the tostones within the frying oil, working in batches so the pot isn’t crowded. If you happen to don’t personal a thermometer, the oil is prepared when a small piece of plantain bubbles furiously when it hits the oil. Fry the tostones till golden and crispy, about 3 minutes. Drain on the paper towel-lined plate and sprinkle with 1/8 teaspoon salt instantly. Serve together with your favourite dipping sauce, and revel in!
