Fried Plantains Tostones Recipes

PUERTO RICAN TOSTONES (FRIED PLANTAINS)

Steps:

• Peel the plantain and cut it into 1-inch chunks.
• Heat the oil in a large skillet. Place the plantains in the oil and fry on both sides,; approximately 3 1/2 minutes per side.
• Remove the plantains from the pan and flatten the plantains by placing a plate over the fried plantains and pressing down.
• Dip the plantains in water, then return them to the hot oil and fry 1 minute on each side. Salt to taste and serve immediately.

[RECIPE + VIDEO] TOSTONES (FLATTENED FRIED PLANTAINS)

Steps:

• Peel the plantains (see how to), discard the ends of the plantain and cut the flesh into 1 inch [2.5 cm] thick slices.
• To fry the tostones, heat the oil over medium heat in a small saucepan, and lower the plantain slices into the oil with a slotted spoon. Fry the plantains till light golden (about 5 mins). Flatten the plantains using a tostonera (Amazon affiliate link) to about ¼" [0.5 cm] (I prefer thin tostones as they are crispier and stay so longer). You can also use the bottom of a big jar and press on a cutting table if you don't have a tostonera.Fry the plantains again until they turn golden yellow on both sides (about 5 minutes).
• Sprinkle with salt to taste and serve immediately. Best served freshly fried.

TOSTONES RECIPE

Steps:

• Slice the ends off of the plantains. Make three vertical cuts along the length of the plantain, only making sure that you are cutting into the skin. Under cold running water, using your fingers or a butter knife (the tip of your knife works best) to remove the skins. With a sharp knife, cut each plantain into ¾-inch to 1-inch slices. Set aside.
• Mix the 3 cups of water and salt together (just until the salt is dissolved). Place the thick rounds in the salt water for ½ hour or no less than 10 minutes.
• In the meantime, prepare the Ajillo: Using a mortar and pestle, pound the salt and garlic together. Add in the cilantro and break it down until it's pasty. Once that's done, mix in the olive oil and adjust the salt to taste. Alternatively, you can use a food processor or finely chop the cilantro, grate the garlic, and mix everything together.
• To make the Mayo Ketchup Sauce: In a small bowl, combine ketchup, mayonaisse, and garlic, and set aside (this will be good for up to 3 days, covered, in the refrigerator).
• Remove the plantain slices from the water and dry them well with paper towel or a kitchen towel. This will prevent oil splatters.
• Heat the oil on medium heat (oil should be around 325ºF / 160ºC). In batches, place the plantains in the hot oil and cook for about 4 minutes on each side until golden brown. Repeat with all the plantains, then remove from the oil and drain.
• Place one of the fried plantains between two pieces of parchment paper. Using the flat side of a meat mallet, the bottom of a mug, bottom of a glass, or bottom of a heavy sauce pan or small cast-iron skillet, smash the plantain down until it is evenly flattened (roughly 1/4-inch / 2/3-cm thick. Repeat with the rest of the fried plantains.
• While smashing all of the plantains, crank the heat to medium-high heat (the oil should register 350ºF / 180ºC to 360ºF / 190ºC). After all of the plantains have been smashed, fry them once again until golden brown and crispy. Immediately salt them as they come out of the oil.
• Serve Tostones with Ajillo and or Mayo Ketchup Sauce.

PATACONES OR TOSTONES (FRIED GREEN PLANTAINS)

Steps:

• You need just enough oil to cover the bottom of the pan by about 1/2-inch. Heat it to 325 degrees F.
• Cut off the ends and score down the ridges of each plantain, then pry the skin off using your fingers or a spoon.
• You can slice on a diagonal or straight across. Then fry on each cut side for 3 to 5 minutes until the plantains turn golden yellow and soften slightly. Transfer to a plate or baking sheet lined with paper towel.
• You can use the back of a wooden spoon, a flat-bottomed measuring cup, or a glass to press each plantain, smashing it into a disc between 1/4-inch and 1/2-inch thick. Increase the heat of the oil slightly to 350 degrees F, then fry each smashed plantain again until crispy and lightly browned, about 5 to 7 minutes total, flipping partway through. Remove from the oil and transfer to a plate to keep warm.
• You can keep cooked tostones warm in an oven set to a low temperature of between 200 and 250 degrees F.

TOSTONES

Steps:

• Trim and discard the ends of the plantains. Use a paring knife to cut a slit along the length of the plantain to easily remove the peel, carefully avoiding cutting into the flesh. If the peel is too firm, use a spoon to lift the edges, then discard the peel. Slice the plantain crosswise into 1-inch rounds (about 8 pieces per plantain).
• In a large skillet, heat about 1/8-inch vegetable oil over medium. When the oil shimmers, add the plantains, flat-side down. Fry until beginning to turn golden, about 1 minute per side.
• While keeping the heat on, transfer plantains to a cutting board. Working with one piece at a time, use a tostonera or large flat-bottomed cup to gently press each plantain to about 1/2-inch thick. (If using a cup, keep it as centered as possible to flatten the plantains evenly.)
• Working in batches if necessary to avoid crowding the pan, pan-fry the flattened plantains until golden-brown, 1 to 2 minutes per side.
• Using a slotted spoon, transfer tostones to a paper towel-lined plate to drain. While hot, season with salt to taste. Serve immediately.

TOSTONES (GREEN PLANTAIN CHIPS)

Steps:

• Cut the tips off the plantains. Score the plantains lengthwise on both sides and place in a bowl. Cover with boiling water. Let sit for 10 minutes. Peel, using a small sharp knife, and slice into 1/2inch slices.
• Heat the oil to rippling in a large frying pan over medium heat. Cook the plantains for 10 minutes. Remove the plantain slices from the oil (reserving the oil) and place in one layer on a tea towel or several layers of absorbent paper on a counter top. Turn to remove excess oil. Using bunchedup absorbent paper or another tea towel, press down on each slice. Heat the reserved oil to 375 degrees and fry the plantains until crisp and golden. Season with garlic powder and salt.

TOSTONES (FRIED PLANTAINS) WITH MAYOKETCHUP

Steps:

• Peel the plantains, then cut them into 2 inch long chunks and place them into a bowl of cold salted water. This will prevent them from turning brown.
• Add about 1" of oil to a pan, and heat it to medium heat. Drain the plantains well, then slide them into the preheated oil (be careful, they may spatter a bit).
• Fry the plantain chunks on all sides, until they're tender in the middle (about 5-7 minutes). You'll know if they're cook through if you can slide a toothpick into the center with no resistance. Drain the plantains on a paper towel.
• Use a tostonera, a small pan or a small plate to press each plantain chunk until it's a flat disc that's about 1/4" thick.
• Once all the tostones are formed, pop them back into the oil, and fry them for 3-4 minutes more, flipping once, until they're golden and crispy on both sides.
• Drain the tostones on paper towels, then sprinkle lightly with kosher salt while they're still hot.
• Mix up the mayoketchup by combining the mayo, ketchup and garlic.
• Serve the tostones warm with the mayoketchup dipping sauce.

DOMINICAN TOSTONES (FRIED PLANTAINS)

Steps:

• Peel the plantains and cut into 1-inch thick slices.
• In a large skillet, heat the oil over medium heat. Fry the plantains until lightly golden on both sides, about 5 minutes. Transfer to a plate lined with a paper towel.
• Using the bottom of a bottle, small saucepan, or tostonera if you have one, press down the plantains to flatten them to about half their original size.
• Return the pressed plantains to the hot oil. Fry until crisp around the edges, about 2 minutes on each side.

TOSTONES (FRIED PLANTAINS)

Steps:

• Heat the oil in a heavy skillet over medium heat. Place a few plantain slices in the oil, and cook until lightly golden in color, about three minutes. Drain on paper towels. Repeat with the remaining slices.
• While the plantain slices are still warm, place them one at a time between two sheets of wax paper, and flatten by hand to 1/4 inch thick. Return flattened slices to the skillet, and continue frying until golden brown. Drain on paper towels, and season with salt and garlic powder.

TOSTONES: TWICE-FRIED GREEN PLANTAIN CHIPS RECIPE

Steps:

• Gather the ingredients.
• Fill a heavy bottom pot with 1 1/2 to 2 inches of oil and heat the oil to 375 F.
• Cut the ends from each plantain and peel the them while the oil is heating.
• Cut the plantains into 3/4-inch slices.
• Fry the slices in the hot oil for 3 minutes or until they turn a light golden color and they're semisoft.
• Remove the plantain slices with a slotted spoon and drain them on paper towels.
• When the plantain slices are cool enough to handle, about 1 minute, smash them into flat rounds.
• Fry the rounds in the hot oil again for 3 minutes until they turn crisp and golden brown.
• Remove the tostones with a slotted spoon and drain on paper towels. Salt to taste.