Tostones Fried Plantains Recipes

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PUERTO RICAN TOSTONES (FRIED PLANTAINS)



Puerto Rican Tostones (Fried Plantains) image

Crispy fried plantains. A plantain is a very firm banana. Serve as side dish with your meal or as appetizers.

Provided by Lymari

Categories     100+ Everyday Cooking Recipes     Vegetarian     Side Dishes

Time 20m

Yield 2

Number Of Ingredients 4

5 tablespoons oil for frying
1 green plantain
3 cups cold water
salt to taste

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.

Nutrition Facts : Calories 135.7 calories, Carbohydrate 28.5 g, Fat 3.3 g, Fiber 2.1 g, Protein 1.2 g, SaturatedFat 0.5 g, Sodium 14.2 mg, Sugar 13.4 g

DOMINICAN TOSTONES (FRIED PLANTAINS)



Dominican Tostones (Fried Plantains) image

Golden, crisp and salty, Tostones are the favorite Dominican side dish. Best if consumed with meats, eggs, cheese, seafood and practically any other food you can think of.

Provided by Vanessa

Categories     Appetizer     Side Dish

Time 20m

Number Of Ingredients 3

2 large green plantains
2 cups vegetable or canola oil (for frying)
salt (to taste)

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.

Nutrition Facts : Calories 203 kcal, Carbohydrate 29 g, Protein 1 g, Fat 11 g, SaturatedFat 9 g, Sodium 4 mg, Fiber 2 g, Sugar 13 g, ServingSize 1 serving

TOSTONES (FRIED PLANTAINS)



Tostones (Fried Plantains) image

Make and share this Tostones (Fried Plantains) recipe from Food.com.

Provided by ElizabethKnicely

Categories     Tropical Fruits

Time 35m

Yield 2 dozen, 4 serving(s)

Number Of Ingredients 4

2 cups vegetable oil, for frying
3 plantains, peeled and sliced into 1-inch pieces
salt, to taste
garlic powder, to taste

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 3 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 fry until golden brown. Drain on paper towels, and season with salt and garlic powder.

Nutrition Facts : Calories 1127.3, Fat 109.5, SaturatedFat 14.3, Sodium 5.4, Carbohydrate 42.8, Fiber 3.1, Sugar 20.1, Protein 1.8

TOSTONES (FRIED PLANTAINS)



Tostones (Fried Plantains) image

A Puerto Rican side, usually served with rice and beans in our family.

Provided by Melanie

Categories     100+ Everyday Cooking Recipes     Vegetarian     Side Dishes

Time 35m

Yield 6

Number Of Ingredients 4

2 cups vegetable oil for frying
3 plantains, peeled and sliced into 1-inch pieces
salt to taste
garlic powder to taste

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.

Nutrition Facts : Calories 174.8 calories, Carbohydrate 28.7 g, Fat 7.7 g, Fiber 2.1 g, Protein 1.2 g, SaturatedFat 1.1 g, Sodium 197.4 mg, Sugar 13.5 g

TOSTONES (GREEN PLANTAIN CHIPS)



Tostones (Green Plantain Chips) image

Provided by Aarón Sánchez

Number Of Ingredients 4

2 large green plantains
2 teaspoons garlic powder
1 teaspoon kosher salt
1 cup peanut oil

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



Tostones image

A staple dish throughout the Caribbean and Latin America, tostones are crisp, flattened plantains that are often served as appetizers and side dishes. Unlike sweet maduros, which are made with very ripe, almost black, yellow plantains, savory tostones are made with unripe green plantains. Tostones are fried twice: The first fry sears the cut sides of the plantains, establishing a base layer of color; the second fry ensures that every edge is golden and crunchy. Tostoneras, wooden tools designed to create the perfect tostone shape, come in handy here, but a flat-bottomed cup will do just fine in its place.

Provided by Kiera Wright-Ruiz

Categories     finger foods, appetizer, side dish

Time 10m

Yield 3 to 4 servings

Number Of Ingredients 3

2 green (unripe) plantains (about 6 ounces each)
Neutral oil, such as vegetable or canola oil, for frying
Kosher salt, to taste

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.

SWEET PLANTAINS



Sweet Plantains image

Depending on their level of ripeness, plantains can be savory or sweet-for this sweet plaintains recipe or maduros, look for mostly black ones.

Provided by Kwame Onwuachi

Yield 4 to 6 servings

Number Of Ingredients 9

1 ripe avocado
1 clove garlic
¾ cup sour cream
3 Tbsp. mayonnaise
Juice of 1 lime
Kosher salt, to taste
Vegetable oil, such as canola, for frying
2 very ripe (mostly black) plantains, sliced ¾ inch think on the bias
Kosher salt, to taste

Steps:

  • Peel and pit the avocado and scoop the flesh into the bowl of a food processor. Add the remaining ingredients, seasoning to taste with salt, and purée until smooth. Set aside while you fry the plantains.
  • In a large pan over medium-high heat, heat ⅛ inch oil to 350°F. Add the plantains and cook, flipping every 3 minutes or so, until deeply golden brown, soft, and juicy, about 12 minutes total. Remove the fried plantains to a plate lined with paper towel, and sprinkle with salt.

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  • Cut the ends off of each plantain, and use a knife to cut through the skin of the plantain, lengthwise, from top to bottom. Try to only to cut through the skin, as you don’t want to slice into the inner portion, which will form the tostones.
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