Puerto Rican Plantain Tostones

Puerto Rican Plantain Tostones Recipe - Caribbean Cuisine

Region / culture: Caribbean, Puerto Rico | Servings: 4

Introduction

Puerto Rican Plantain Tostones are a popular dish in Puerto Rican cuisine, made from green plantains that are fried, flattened, and then fried again until crispy. These savory tostones are a delicious side dish or snack that pairs well with a variety of main courses.

History

Tostones have been a staple in Puerto Rican cuisine for centuries, with plantains being a common ingredient in Caribbean cooking. The dish is believed to have originated in West Africa and was brought to the Caribbean by African slaves. Over time, tostones became a popular dish in Puerto Rico and other Caribbean countries, with each region adding its own unique twist to the recipe.

Ingredients

3 large green plantains
3 tsp crushed fresh garlic
4 tsp salt
4 cups water
0.5 cup olive oil or canola oil

How to prepare

Peel the plantains and slice them into 1-inch thick sections.
In a large baking pan, combine water, salt, and garlic.
Soak the plantain slices in the garlic mixture for 20 minutes.
Heat oil in a pan set at 365°F (185°C).
Fry the plantains until they turn golden brown on all sides.
Place each plantain between sheets of wax paper and flatten them using a plate or the palm of your hand.
Dip the flattened plantains into the garlic mixture and then place them on a paper towel.
Once again, place the plantains into the oil and fry them until they become crispy and golden brown.
Sprinkle with salt according to taste.
Serve promptly after frying for the best taste.

Variations

Add a sprinkle of chili powder or cayenne pepper for a spicy kick.
Top the tostones with shredded cheese, sour cream, and chopped cilantro for a Mexican-inspired twist.
Serve the tostones with a side of black beans and avocado for a vegetarian meal.

Cooking Tips & Tricks

Make sure to use green plantains for this recipe, as ripe plantains will not fry up properly.

- Flattening the plantains helps to create a crispy texture, so be sure to press them down firmly.

- Be careful when frying the plantains, as they can splatter hot oil. Use a splatter guard if needed.

- Serve the tostones immediately after frying for the best taste and texture.

Serving Suggestions

Serve Puerto Rican Plantain Tostones as a side dish with grilled meats, seafood, or rice and beans. They also make a tasty snack on their own or topped with salsa or guacamole.

Cooking Techniques

Soaking the plantains in the garlic mixture helps to infuse them with flavor.

- Flattening the plantains before frying creates a crispy texture.

- Double-frying the plantains ensures that they are crispy on the outside and tender on the inside.

Ingredient Substitutions

You can use vegetable oil or coconut oil instead of canola oil for frying.

- If you don't have fresh garlic, you can use garlic powder or garlic salt instead.

Make Ahead Tips

You can peel and slice the plantains ahead of time and store them in the garlic mixture in the refrigerator until ready to fry. Just be sure to fry them immediately before serving for the best taste and texture.

Presentation Ideas

Arrange the tostones on a platter and garnish with chopped cilantro or parsley for a pop of color. Serve them with a side of salsa or guacamole for dipping.

Pairing Recommendations

Puerto Rican Plantain Tostones pair well with grilled meats, seafood, rice and beans, or a fresh salad. They also go well with a cold beer or a tropical cocktail.

Storage and Reheating Instructions

Store any leftover tostones in an airtight container in the refrigerator for up to 2 days. To reheat, place them on a baking sheet and bake in a 350°F (175°C) oven for 10-15 minutes, or until heated through.

Nutrition Information

Calories per serving

Each serving of Puerto Rican Plantain Tostones contains approximately 200 calories.

Carbohydrates

Each serving of Puerto Rican Plantain Tostones contains approximately 30 grams of carbohydrates.

Fats

Each serving of Puerto Rican Plantain Tostones contains approximately 10 grams of fats.

Proteins

Each serving of Puerto Rican Plantain Tostones contains approximately 1 gram of protein.

Vitamins and minerals

Plantains are a good source of potassium, vitamin C, and vitamin A.

Alergens

This recipe contains plantains and garlic, which may be allergens for some individuals.

Summary

Puerto Rican Plantain Tostones are a delicious and crispy side dish that is relatively low in calories and high in carbohydrates. They are a good source of potassium, vitamin C, and vitamin A.

Summary

Puerto Rican Plantain Tostones are a delicious and crispy side dish that is easy to make and pairs well with a variety of main courses. With their savory flavor and crispy texture, tostones are sure to become a new favorite in your recipe repertoire. Enjoy!

How did I get this recipe?

I remember the joy I felt when I first stumbled upon this recipe for Puerto Rican Plantain Tostones. It was a warm summer day, and I had just finished shopping at the local farmers market. As I was walking back to my car, I noticed a small stand selling ripe plantains. The vendor, a friendly woman with a warm smile, told me all about the traditional dish of tostones and how they were a staple in Puerto Rican cuisine.

Intrigued, I purchased a few plantains and headed home to try my hand at making tostones for the first time. I called up my friend Maria, who was Puerto Rican, to ask for some tips on how to make them just right. She graciously agreed to come over and show me the ropes.

Maria arrived at my house with a big smile and a bag full of ingredients. She explained that tostones were made by frying green plantains twice to give them a crispy texture. She showed me how to peel and slice the plantains into thick rounds, which we then fried until golden brown.

As the plantains sizzled in the hot oil, Maria shared stories of her childhood in Puerto Rico and how her grandmother would make tostones for special occasions. She told me that each family had their own twist on the recipe, adding different seasonings or serving them with various dipping sauces.

After the plantains were fried, Maria took a wooden press and flattened them into discs. She then fried them a second time until they were crispy and golden on the outside. The aroma of the tostones filled my kitchen, and I couldn't wait to taste them.

Maria plated the tostones and sprinkled them with a pinch of salt. I took a bite and was instantly transported to the vibrant streets of Puerto Rico. The plantains were crunchy on the outside and soft on the inside, with a hint of sweetness that danced on my taste buds.

I thanked Maria for teaching me how to make such a delicious dish and promised to carry on the tradition in my own kitchen. From that day on, Puerto Rican Plantain Tostones became a regular staple in my recipe repertoire.

Over the years, I have made tostones for family gatherings, potlucks, and dinner parties. Each time, they are met with rave reviews and requests for the recipe. I always smile and think back to that fateful day at the farmers market when I first discovered the joy of making tostones.

As I pass down the recipe to future generations, I am reminded of the power of food to bring people together and create lasting memories. The simple act of frying plantains has connected me to my friend Maria, her grandmother, and the rich culinary heritage of Puerto Rico.

So the next time you're looking for a new and exciting dish to try, why not give Puerto Rican Plantain Tostones a chance? I promise you won't be disappointed. Just remember to slice, fry, press, and fry again until you have a plate full of crispy, golden goodness. Enjoy!