Hello everybody, it’s Louise, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, tostones (fried plantain). It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Remove the plantains from the pan and flatten the plantains by placing a plate over the fried plantains and pressing down. Tostones are slices of unripe plantains, fried, flattened, then fried again. It is Dominicans' side dish of choice, and just as welcome at street food stands as they are on the dining tables.
Tostones (Fried Plantain) is one of the most popular of current trending meals in the world. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Tostones (Fried Plantain) is something that I have loved my entire life. They are nice and they look wonderful.
To begin with this particular recipe, we have to first prepare a few components. You can cook tostones (fried plantain) using 4 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Tostones (Fried Plantain):
- Get 1 Green Plantain
- Take 1 Frying oil
- Make ready 1 salt or adobo
- Make ready 1 can of beans to make tge plantain into tostones.
How to Make Tostones (Fried Plantains) Cuban-Style Plantains (platanos) are used throughout Asia, Africa, the Caribbean and Latin America. This recipe comes from Cuba where it is a popular side dish and snack. Transfer to a paper towel-lined plate to drain. Using a tostonera, press the plantain slices.
Instructions to make Tostones (Fried Plantain):
- Peel your plantain.
- Cut it into chunks; roughly a little thicker than an inch thick. (One good decent sized plantain should yield around 7-8 chunks; if you like your tostones bigger you can cut the chunks bigger)
- Place them into a pan with hot oil that is deep enough to cover them. Once inside you might want to lower your temp to a medium, because they can burn quick or cook only on the outside. You want them to be light brown and cooked through before your remove them.
- Once removed from the oil let them cool down to the point you can grab them.
- Now that they're cooler you can squash them. Press down on the chunks of plantain one by one with the bottom of a can. (I use a can cause I find it convenient, but you can use something else with a flat surface or even a tostonero if you have or can find one at a store) They should be round and flat, but not too flat. Don't worry if they don't look perfect.
- Return your tostones to hot oil until they become golden brown and crisp. Be sure to keep an eye on them, they can burn fast.
- Take them out and top them with salt or adobo. (Fyi: My mother in law taught me another way to salt them. After you squish them and before you refry them you can dip them in salted water and once done you won't need to add salt. I think it makes them crispier as well.. Either way is good.)
If you don't have have a tostonera, place a plantain slice between two sheets of parchment paper and using the back of a wooden spoon press the plantain. Plantains can be prepared in several different ways, but this recipe for tostones is one of the quickest and easiest methods. It's a good recipe for beginners who are trying their hands at cooking plantains for the first time, so even if you've never laid eyes on a plantain before, you can give it an almost fail-safe try. Tostones (Spanish pronunciation: , from the Spanish verb tostar which means "to toast") are twice-fried plantain slices commonly found in Latin American cuisine and Caribbean cuisine. Most commonly known as tostones, they are common cuisine in Dominican Republic, Puerto Rico, Jamaica, Nicaragua, Cuba, Honduras and Venezuela; they are also known as tachinos or chatinos (Cuba), platano frito or.
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