PUERTO RICAN TOSTONES (FRIED PLANTAINS)
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
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
TOSTONES (FRIED PLANTAINS)
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
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
PUERTO RICAN PLANTAIN TOSTONES
Make and share this Puerto Rican Plantain Tostones recipe from Food.com.
Provided by Chantel
Categories Lunch/Snacks
Time 40m
Yield 30 tostones
Number Of Ingredients 5
Steps:
- Peel plantains and slice into 1 inch thick sections.
- Place water, salt and garlic in a large baking pan.
- Soak the plantain slices in the garlic mixture for 20 minutes.
- Pour oil in a pan set at 365 degrees.
- Fry plantains until they are golden brown on all sides.
- Flatten each plantain between sheets of wax paper with a plate or the palm of your hand.
- Dip flattened plantains into garlic mixture and place on a paper towl.
- Place plantains into the oil once again and fry until crispy and golden brown.
- Sprinkle with salt to taste.
- Serve promptly after frying for best taste.
TOSTONES
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
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 (FRIED PLANTAINS)
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
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
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- Begin by adding roughly around ½ cup of oil to your frying pan (oil should be an inch deep). Start heating the frying pan over medium heat.
- Start peeling the green plantains by cutting the ends off and slicing along the side of the plantain on each side of the plantain. With your fingers, peel the plantain skin like you would with a banana. After your plantains are skinless, cut them into 1-inch slices and place into a large bowl.
- At this point, your oil in the pan should be ready to fry. Place the 1-inch sliced plantains in the pan and fry each side for about 3-4 minutes. They should be a golden color before taking them out and placing them in a separate bowl. Do not over cook them because you will be frying them once more.
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TOSTONES RECIPE - TWICE FRIED PLANTAINS - DR. KAREN S. LEE
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- Slice the tips of the plantains with a knife, then cut 1 or 2 slits in the skin down the length of the plantain. If the peel does not lift off easily you can loosen it by soaking the plantains in a bowl of water with about 1 tbsp of salt for 10 to 15 minutes.
- In a large skillet, heat your fat of choice over medium heat until shimmering, 3 to 5 minutes. Carefully add the disks to the heated fat, cooking on each side for 2-4 minutes, or until they have turned a darker, more golden color. Do not allow to brown.
- Remove the disks from the oil and flatten, using a tostones press or a sturdy glass/jar or flat meat mallet (I STRONGLY RECOMMEND THIS METHOD. Read how I did mine above in the post, using the parchment paper)
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