Plantains are a staple in the Latin Caribbean diet. They are prepared many different ways, but tostones is the quickest and easiest. It’s a perfect recipe for beginners. You can serve the tostones immediately while they’re warm as a side dish or as a snack with garlic dip.
- 2 green plantains
- Oil for frying (I use a deep fat fryer)
- Garlic Dip see ingredients below: (best if prepared a day ahead to allow flavors to marry, you may want to adjust the amount of garlic to your taste):
- 2 tbsp olive oil (extra virgin if you have it)
- 1/4 tsp Cumin
- pinch of paprika
- 1/4 tsp crushed oregano
- 4 cloves garlic pressed
- Using the garlic dip ingredients above, combine the olive oil, cumin, paprika, oregano and pressed garlic in a non-metallic bowl.
- Heat frying oil to 375 degrees
- While the oil is heating up, peel the green plantains by cutting the ends off with a knife and then making slits down the skin to allow easier peeling
- Cut the peeled plantains into 3/4 inch slices
- Once the oil has reached 375 degrees, fry the slices for 3 minutes. They should be a light golden color and semi-soft.
- Remove the plantain slices with a slotted spoon and drain on paper towels.
- When the plantain slices are cool enough to handle (about 1 minute), smash them into flat rounds. I use two small plates. Spray some oil or non stick product on the bottom of the plates to keep the plantains from sticking
- Make sure that your oil is back to 375 degrees, then fry the rounds in the hot oil for 3 to 5 minutes. They will turn crisp and golden brown.
- Remove the tostones with a slotted spoon and drain on paper towels. Salt to taste.
|Amount Per Serving||%DV|
|Serving Size 72g|
|Recipe makes 4 servings|
|Calories from Fat 79||47%|
|Total Fat 8.92g||11%|
|Saturated Fat 1.38g||6%|
|Trans Fat 0.0g|
|Total Carbs 23.15g||6%|
|Dietary Fiber 1.5g||5%|