Tostones I

Tostones I Recipe from Puerto Rico | Crispy Fried Plantain Slices

Region / culture: Puerto Rico | Servings: 4

Introduction

Tostones, also known as fried plantains, are a popular dish in many Latin American and Caribbean countries. These crispy and savory treats are made by frying green plantains and then smashing them flat before frying them again. They are often served as a side dish or appetizer and are a delicious alternative to traditional potato chips.

History

Tostones have a long history in Latin American and Caribbean cuisine. Plantains are a staple food in many tropical regions, and frying them is a common cooking method. The practice of smashing and refrying plantains likely originated as a way to make them more crispy and flavorful. Tostones are now enjoyed all over the world and are a beloved dish in many households.

Ingredients

3 green plantains
4 to 5 large cloves of garlic
salt and pepper to taste
About 1 qt (946 ml) of very cold water
Enough vegetable oil or shortening for deep frying
A large brown paper bag or a tortilla press

How to prepare

Crush the garlic using a mortar and pestle or a garlic press.
In a large bowl or pitcher, add a small amount of cold water.
Blend the garlic, salt, and pepper together and add them to the water.
Pour in a little more cold water.
Trim both ends of a plantain and make a shallow slit along one of its veins. Be careful not to cut too deep; the goal is to remove the skin without splitting the plantain in half.
Using your thumbs, gently pry the skin apart and remove it completely.
Slice the plantain diagonally into half-inch thick pieces.
Place the plantain slices in the water mixture, ensuring they are fully submerged. Repeat this process until all the plantains are sliced, adding more water as needed. The key is to keep them well soaked to prevent discoloration.
Cover the bowl or pitcher and refrigerate for at least 30 minutes, allowing the plantains to absorb the flavors.
Heat oil or shortening in a deep fryer or large pot to 350°F (177°C).
Once the oil is hot, remove the plantain slices from the water mixture and drain them.
Carefully place the slices into the fryer, ensuring they can float freely. Fry for approximately ten minutes.
Remove the fried plantains from the fryer and let them drain on a paper towel.

Variations

For a sweeter twist, try sprinkling the tostones with cinnamon and sugar after frying them a second time.
For a spicier version, add some cayenne pepper or hot sauce to the garlic and water mixture before soaking the plantains.

Cooking Tips & Tricks

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

- Be sure to soak the plantain slices in the garlic and water mixture for at least 30 minutes to allow the flavors to infuse.

- Use a tortilla press or the bottom of a heavy glass to flatten the plantain slices before frying them a second time.

Serving Suggestions

Tostones can be served as a side dish with grilled meats, seafood, or rice and beans. They are also delicious on their own with a side of salsa or guacamole.

Cooking Techniques

The key to making perfect tostones is to fry them twice - once to cook them through and a second time to make them crispy. Be sure to flatten the plantain slices before frying them a second time to ensure they cook evenly.

Ingredient Substitutions

If you can't find plantains, you can use green bananas as a substitute. They will have a slightly different flavor but will still be delicious.

Make Ahead Tips

You can prepare the plantains up to the point of frying them the first time and then refrigerate them until you are ready to finish cooking them. This can be a great time-saving tip for busy weeknights.

Presentation Ideas

Serve the tostones on a platter with a sprinkle of sea salt and a side of dipping sauce for a beautiful and delicious presentation.

Pairing Recommendations

Tostones pair well with a variety of dishes, including grilled meats, seafood, and rice and beans. They also go well with tropical fruit salads and cocktails.

Storage and Reheating Instructions

Tostones are best enjoyed fresh, but you can store any leftovers in an airtight container in the refrigerator. To reheat, place them in a single layer on a baking sheet and bake in a 350°F (177°C) oven for 10-15 minutes, or until heated through.

Nutrition Information

Calories per serving

Each serving of tostones contains approximately 200 calories.

Carbohydrates

Each serving of tostones contains approximately 30 grams of carbohydrates.

Fats

Each serving of tostones contains approximately 10 grams of fat.

Proteins

Each serving of tostones contains approximately 1 gram of protein.

Vitamins and minerals

Tostones are a good source of potassium and Vitamin C.

Alergens

Tostones are gluten-free and nut-free, but they are fried in oil, so they may not be suitable for those with allergies to certain oils.

Summary

Tostones are a delicious and relatively healthy snack or side dish, with a good balance of carbohydrates, fats, and vitamins. They are a great alternative to traditional potato chips and are sure to be a hit at your next gathering.

Summary

Tostones are a delicious and versatile dish that is sure to become a favorite in your household. With a few simple ingredients and some basic cooking techniques, you can create a crispy and flavorful snack or side dish that will impress your family and friends. Enjoy!

How did I get this recipe?

I remember the thrill of stumbling upon this recipe for tostones. It was many years ago, when I was just a young girl living in Puerto Rico. My abuela, my grandmother, was a master in the kitchen, and she passed down her love for cooking to me.

One day, as I was helping my abuela prepare dinner, she handed me a green plantain and a knife. She began to peel the plantain and slice it into thick rounds. As she fried them up in hot oil, the aroma filled the kitchen, making my mouth water.

I asked her what she was making, and she smiled and said, "Tostones, mi amor. They are a traditional Puerto Rican dish made from plantains."

I watched in awe as she smashed the fried plantains with a wooden press, forming them into flat discs. She then fried them again until they were golden brown and crispy. I couldn't wait to try them.

As I took my first bite of the tostones, I was hooked. The crispy exterior gave way to a soft, tender interior, and the hint of salt added the perfect touch. I knew that I had to learn how to make them myself.

Over the years, I asked my abuela to teach me her recipe for tostones, but she always insisted that it was a secret family recipe that had been passed down for generations. I was determined to learn, so I began to experiment on my own.

I started by researching different recipes online and in cookbooks. I tried different methods of frying the plantains and smashing them, but nothing seemed to compare to my abuela's tostones.

Then, one day, I had a breakthrough. I was at a local market, buying ingredients for dinner, when I struck up a conversation with an older woman who was also shopping for plantains. I mentioned my love for tostones, and she smiled and said that she had a recipe that was passed down from her grandmother.

She generously shared her recipe with me, and I couldn't wait to try it out. I rushed home and began to peel and slice the plantains, following the new recipe to a tee. As the tostones fried up in the hot oil, the familiar aroma filled the kitchen, bringing back memories of my abuela.

I carefully smashed the plantains into flat discs and fried them again until they were golden brown and crispy. As I took my first bite, I knew that I had finally found the perfect recipe for tostones. The taste was just like my abuela's, and I felt a sense of pride in being able to recreate a dish that held so many memories for me.

From that day on, I made tostones whenever I wanted to feel close to my abuela. The recipe had become a part of me, a link to my past and a connection to my roots. I shared the recipe with my children and grandchildren, passing down the tradition of making tostones to the next generation.

As I stand in my kitchen now, frying up a batch of tostones for my family, I can't help but smile. The recipe may not have come from my abuela, but the love and passion that I put into making them is a tribute to her and all that she taught me about cooking and tradition.

And as I sit down to enjoy the tostones with my loved ones, I am grateful for the journey that led me to this recipe and the memories that it holds. I may not have learned it from my abuela, but in a way, she is always with me in the kitchen, guiding my hands as I create a dish that brings us all together.