Cut them staight down into 1 inch circles & then proceed with above recipe.Use the bottom of a mug to mash.These are salty & usually with some garlic in a bit of oil. Tostones require little effort to make. Slice each plantain into ¾-inch to 1-inch slices. You will need unripened green plantains for tostones; yellow ones will not do here as they have already started to soften and ripen. I was just in Puerto Rico visiting my 80 year old grandmother. That table meant an intense game of dominoes was about to happen between my grandfather, my Tio Umberto, Tio Ramón, and occasionally my Tia Milagros. If you’ve ever seen my recipe for Canadian Poutine, you’ll be familiar with the twice-frying method, which leaves the tostones cooked and crispy on the outside, but soft on the inside. Learn how to make crispy tostones (baked, not fried) with this foolproof recipe! Repeat with all the plantains, then remove from the oil and drain. Posts about tostones recipe written by Arturo Féliz-Camilo Hello friends and fellow foodies! However, it is important to understand the tricks on how to make a golden mashed double-fried plantain bananas; that can be eaten either as a snack with dipping sauce or as a side dish to a meal. Cut yellow plantains in thinner diagonal slices. The green plantains are peeled, cut, and soaked in salted water (sometimes with a couple cloves of smashed garlic), dried off, fried, smashed, and fried again until crisp on the outside and slightly soft in the middle. They come out perfectly crisp and delicious every time. This simple garlic oil dip is called ajillo. 2 cups water 2 teaspoons white vinegar 2 green (unripe) plantains Enough oil to fill a pan about ½” deep Salt, for sprinkling on the finished Plantains can be found at most grocery stores and health foods stores. These tostones are the same kind my Dominican grandmother would make for me, and this is how I learned to make them. you served KETCHUP!! The title of this post clearly labels this recipe as such. It has been nearly a decade since I have been back to her home. I found your recipe on instagram. Recipe yields 4 to 6 servings; you could likely double the Alternatively, you can use a dull knife or butter knife to push the skin away from the flesh of the fruit. Nov 3, 2020 - The best Dominican recipes from the internet's oldest Dominican food blog. The wooden tool not only is helpful when making tostones, it often doubles as wall art. Slice the ends off of both plantains. It’s quite easy to make tostones ahead of time. Once frozen in a single layer, they can be placed in resealable freezer bags to fry on a whim (they do not need to be defrosted). Thank you for the recipe!! Tostones Recipe (Twice Fried Green Plantains) This authentic Dominican Tostones Recipe requires about 1 cup (250ml) or more of oil– enough to submerge the plantains to do a shallow fry. For this recipe I’m using about 1/4 of the 7 pound bag of Kingsford Original Charcoal. 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. This Tostones recipe transports me back to childhood summers spent in the Dominican Republic with my family at my Tia Kika’s home. Tostones, also known as patacones in some Latin American countries, are twice-fried plantains. After all of the plantains have been smashed, fry them once again until golden brown and crispy. While the oil is heating up, peel the plantains. I bought at Kroger. Keyword: dominican fish, dominican fried fish, dominican fried red snapper, dominican recipe, dominican recipes, fried fish, fried red snapper, latin recipe, pescado frito, pescado frito dominicano, red snapper Tostones are a popular side dish and snack item in the Dominican Republic. However, any neutral-tasting oil like canola, corn, grapeseed, peanut, or safflower oil will work. Bananas will not work for tostones, either. Bringing you traditional Dominican food since 2001. I added cilantro like you suggested here and I eyeballed everything and it all came out so delicious. Start by cutting off each end, then make 3 to 4 vertical cuts along the skin of the plantain. 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. Feel free to use an olive oil blend– you don’t want to use extra virgin as using it for frying will ruin the integrity of the oil. 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. I miss the DR so much right now and this beautiful post brings back great memories for me. These crispy twice-fried green plantains are served with an easy homemade cilantro garlic sauce (ajillo) and a delicious garlicky pink sauce (salsa rosada). Cut off the ends of the plantain and peel it by making a slit down a corner of the plantain and lifting the peel. The recipe says cut in chunks, but you SLICE the plaintain in 1.5 inch slices aprox. especially with tostones. This is use to soak the cut plantains. The recipe requires two very specific About quarter cup will do. Cook to soften them and then 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. Green plantains are the basis for this dish, and they need to be prepared properly. I’m looking at my Puerto Rican friends and they’re in complete agreement. Fry green plantain for about one minute each side and … tostones need to be dipped in salted water, fried, then pulled, drained, salted, smashed, then fried again, drain…tastes like a thick potato chip…we prefer meduras, but to each his own, right? Heat the oil in a deep frying pan and fry the plantains til golden brown on both sides. raw feeds 2-3 people (adults) 2 when I make REAL GOOD beans! Make this recipe in less than 30 minutes for a delicious, whole 30 approved snack. Make three vertical cuts along each plantain, only making sure that you are cutting into the skin. She is my late grandfather’s sister and one of the last siblings left from his generation. Place the plantain slices in the salt water for ½ hour or no less than 10 minutes. Three generations of women would come together in her large kitchen to prepare lunch and dinner for the small crowd. I … Under cold running water, using your fingers or a butter knife to remove the skins. For this recipe, you want green plantains. In an electric skillet or deep fryer, heat oil to 375°. Tostones, which are made with unripe green plantains, are deliciously savory and salty. Not to mention every restaurant we went to whether we ordered tostones, mofongo, or even trifongo it was always accompanied with pink sauce. Drain plantains; place on paper towels and pat dry. Dec 7, 2017 - Explore Anais Payamps's board "Tostones Recipe" on Pinterest. 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. For the soak, I often just soak the cut plantains in salted water; feel free to toss in a couple cloves of crushed garlic for a little more flavor. 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. She and my grandmother would carefully orchestrate the meals together. If you are looking to making the tostones within 24 hours of doing the first fry, you can also refrigerate them. 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. Once fried, cool the tostones down in a single layer on a parchment-lined cookie sheet or plates, cover them, and place in the refrigerator for later frying. The best kind of plantains for tostones are beautifully green plantains that are firm and do not have any yellow on their skins. • Ajillo – If you enjoy garlic, you will enjoy dipping your tostones in ajillo, a garlic and oil sauce. After flattening the tostones they are returned to the frying pan and fried on both sides. • Salt – I like to use fine-grain sea salt to flavor the water the plantains will soak in before they are fried. Cuban here. To … 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. Directions. Cut green plantains into about 1 inch circles. • Plantains – not to be mistaken for bananas, plantains are also found in the produce section of most major grocery stores and health foods stores. Serve: Best served freshly-fried as a side dish, but if you want to try it as an appetizer, we give the … In a large bowl, combine the garlic, garlic salt and onion powder. They’re a great alternative to potato chips. Freezing tostones If you have too many plantains and you'd like to keep some for later use, you can definitely freeze them half-way, and finish cooking them some other day. Plantains can be prepared in several different ways, but this recipe for tostones is one of the quickest and easiest methods. Repeat process with the remaining plantain slices. They’re cooked until soft and lightly golden brown. If you’ve never tried tostones, boy are you missing out! • Mayo Ketchup (Salsa Rosada) – this is a well-enjoyed dipping sauce for tostones. Otherwise known as Fritos Verde, Tostones are an awesomely simple side and are loved by both the Spanish and English speaking Caribbean. A yellow plantain means the plantain has already started to sweeten and soften– you don’t want that for this recipe. Making the Perfect Tostones is pretty simple, yet the smallest little things can cause tostones to burn. On the second fry you only need to submerge half the flattened tostone to fry it properly. READ FULL BIO ». Plantains should not be confused with bananas. I use Sunflower oil, but any neutral-tasting oil will work (canola, corn, vegetable, peanut, etc.). Also, a one inch cut gives you some really small tostones. • 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. Tostones are popular in Puerto Rico, The Dominican Republic, cuba and many other countries. We have added instructions in the recipe … Soak for 30 minutes. My Dominican friends and family feel the same. Dominican cuisine is a flavorful reflection of the varied influences that make up the country's history. They are also eaten in Central America and throughout South America. However, they will not achieve the same crisp and tasty results as the ones I’m sharing. Your friends must be imaginary jaja! Alternatively, a light olive oil blend that is made for frying would also work too. tsk tsk tsk….real dominican cooker here (hubs is half dominican, half irish-don’t ask LOL!) If that's not your thing, feel free to go light on the garlic. As simple as my ajillo with cilantro is, it does pack a lot of garlickly flavor. 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. THEN there's PLATANOS which you cook with ripe or yellow plaintain. Add plantains; cover with cold water. 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