Fried Green Plantains, TOSTONES


TOSTONES are FRIED GREEN PLANTAINS, the preferred side dish in many Latin American kitchens. This is how I most like to eat the plantains. They can be served at breakfast, lunch or dinner. It is a very popular fritter served with the "comida" at noon and for dinner. Strange enough it is also sold for breakfast with fried salami or even fried chicken in the popular business called "cafeterias". I know, you may be wondering fried chicken and plantains for breakfast?  Yes, some Dominicans love this, but only if there is no mangú - mashed boiled green plantains. About MANGU I will write another day. I believe a separate post would be more appropriate since it is one of the dishes that represents Dominicans, just like the MOFONGO  is to Puerto Ricans. These recipes are cooked and very much loved in BOTH countries.

En Español: AQUÍ


Although it is simple to make, I must confess that when I got married I did not know how to cook tosotones. If you don't know the correct steps your results can be a total failure. They can come out very hard, too greasy or even raw. All mentioned, happened to me, therefore if my advice helps you achieve great, crispy and well done fried plantain, then I'll be very happy and could go BAKE in peace.

To my sweet little ones at home and the apprentices who follow this blog, you will no longer have excuses of not knowing how to make these. The steps are VERY EASY, the most difficult part is to peel the plantain, but I still guarantee you could make these... it is a piece of cake, TRUST ME!!



Many people add water with garlic, but I don't because I find this makes them soggy. At home we like them to be a little crispy not oily. My daughters love them with ketchup and I am almost sure that in many of your homes is the same.

Tostones, Fried Greens Plantains or Patacones
The preferred side dish in many Latin American kitchens.

Ingredients:
4-6 plantains
enough oil for deep frying
salt

Instructions:  
1. Peel and cut bananas in one inch slices, they can be diagonal or straight.

2. First Fry: fry the pieces in a frying pan with enough to cover the one inch chunks, about 1½ -2 inches deep and the oil must be hot (350˚F), if not the tostones would come out greasy. Fry until they start to get a golden color. Drain in mesh basket or paper towel.

3. After a minute or two, not more, smash (flatten) with a tostonera, if you don’t have one at hand, a wide cup or plate will do, but I do recommend you to get a plantain press (tostonera).

4. Second Fry: (to do at the time of serving because as they cool they will harden) return flatten plantains to HOT oil until it reaches golden color and is fully cooked, remove from oil and drain. Sprinkle with salt and serve immediately. To enhance the taste, you can use garlic salt instead of regular salt or sprinkle with garlic powder and salt.

Yield: 4-6 servings.

Speaking of patacones, here is an old time video of, Johnny Ventura, one of the best merengue artist,  Enjoy!

I take this opportunity to give you a peek of our banana plantation, this is what surrounds my entire house. The yellow- greenish trunks trees are the bananas (the ones we eat raw as dessert) and the ones with reddish trunks are the plantains (the cooking ones).





 photo tostonerayexprimidorlemonpressandplantainpress_zps08520f4e.jpg


If you are interested in purchasing one of these aluminum tostoneras go HERE.

Salvation is found in no one else, for there is no other name given under heaven by which we must be saved. - Acts 4:12
Text and Photos © Mari's Cakes 

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