Tostones Recipes

CRISPY BAKED TOSTONES

Steps:

• Preheat the oven to 425 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper to prevent sticking.
• To prepare the plantains: Here's a helpful video. Slice off both ends of each plantain. Use the tip of a paring knife to cut through the skin of a plantain from top to bottom, following the curve of the plantain as you go. You want to slice just deep enough to cut through the skin (less than 1/4 inch deep)-you'll get the feel of it as you go. Repeat twice more on the plantain so you have three evenly-spaced slits. Use your fingers or a spoon, angled downward, to pry off each section. Discard the skins and repeat for the remaining plantains. Slice the plantains into 1-inch thick rounds, then set aside.
• On the prepared baking sheet, toss the sliced plantains with 2 tablespoons of the oil. Disperse them evenly across the pan, flat sides down. Bake for 15 minutes, then place the pan on a heat-safe surface.
• Using the bottom of a glass liquid measuring cup (or mason jar or other sturdy glass), gently press straight down on one round to achieve about 1/4-inch thickness. Repeat for each round.
• Brush the tops of each round with oil, making sure to get into all the nooks and crannies. Flip them and brush the other sides (you may need to use just a bit more than 2 tablespoons oil here). Sprinkle the salt over the rounds.
• Return the pan to the oven and bake for 14 to 17 minutes, until nicely golden and sizzling. Season with additional salt, to taste. Serve warm with dipping sauce, if desired.

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.

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.

TOTALLY TOSTONES

Steps:

• Put 3 cloves garlic into a mortar and add 1 teaspoon salt. Mash with the pestle until it forms a smooth paste; set aside.
• Bring a large pot of water to a boil. Cut both ends off the plantains and run a knife just through the skin down the sides. Drop them into the boiling water for 10 to 15 seconds. Take them out and plunge them into ice water. Peel the plantains and cut them into 1/2-inch thick slices.
• Heat about 1/4-inch vegetable oil in a large skillet and fry the plantains, in batches, on both flat sides until browned, about 2 minutes per side. Remove with a slotted spoon and drain on paper towels. Press the tostones in a tostones press or on a cutting board with the bottom of a small heavy pot until they are about 1/4-inch thick. Toss them in a bowl with the garlic paste. Re-fry the tostones in the hot oil until golden brown.
• Serve as is with a sprinkling of salt or with a dab of one of the suggested toppings.

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 (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.

AIR FRYER TOSTONES

Steps:

• Preheat a 6-quart air fryer to 350˚ F. Toss the plantains with the vegetable oil and 3/4 teaspoon kosher salt. Add to the air fryer basket in an even layer and cook until tender, 3 to 4 minutes per side.
• Transfer the plaintains to a large piece of parchment and cover with another piece of parchment; smash each plantain with the bottom of a glass. Increase the fryer temperature to 400˚ F. Return the plantains to the fryer in an even layer (it's OK if they overlap slightly) and continue cooking until crisp, about 4 more minutes per side. Sprinkle with sea salt. Serve with salsa verde.

TOSTONES

Steps:

• In a large bowl, combine the garlic, garlic salt and onion powder. Add plantains; cover with cold water. Soak for 30 minutes. , Drain plantains; place on paper towels and pat dry. In an electric skillet or deep fryer, heat oil to 375°. Add plantains, a few at a time, and cook for 30-60 seconds or until lightly browned. Remove with a slotted spoon; drain on paper towels., Place plantain pieces between two sheets of aluminum foil. With the bottom of a glass, flatten to 1/2-in. thickness. Fry 2-3 minutes longer or until golden brown. , Combine seasoning mix ingredients; sprinkle tostones with seasoning mix.

TOSTONES

Steps:

• With a sharp small knife cut ends from each plantain and cut a lengthwise slit through skin. Cut plantains crosswise into 1-inch-thick pieces and, beginning at slit, pry skin from pieces. In a 12-inch nonstick skillet heat 1/2 inch oil over moderate heat until just hot enough to sizzle when a plantain piece is added. Fry plantains in batches, without crowding, until tender and just golden, 2 to 3 minutes on each side. With tongs transfer plantains as fried to paper towels to drain.
• Remove skillet from heat and reserve oil. With the bottom of a heavy saucepan or a wide solid metal spatula flatten plantains to 1/4 inch thick (about 3 inches in diameter). Into a bowl of warm salted water dip flattened plantains, 1 at a time, and drain them well on paper towels.
• Heat reserved oil over moderate heat until hot but not smoking and fry flattened plantains in batches, without crowding, until golden, about 3 minutes. With tongs transfer tostones as fried to paper towels to drain and season with salt if desired.
• Serve tostones immediately.

TOSTONES

Steps:

• To make the tostones:
• With a small sharp knife cut the ends from each plantain and cut a lengthwise slit through the skin along the inside curve. Beginning in the center of the slit, pry the skin from the plantain and cut the flesh crosswise into 1-inch-thick pieces. In a deep fryer or large deep skillet heat 1 1/2 inches of the oil to 375°F. on a deep-fat thermometer, in it fry a batch of the plantain pieces for 1 1/2 to 2 minutes, or until they are pale golden, and transfer them with a slotted spoon to paper towels to drain briefly. Working quickly, using a tortilla press or the flat bottom of a glass or bottle, flatten each piece, a cut side up, between sheets of wax paper to a thickness of no less than 1/4 to 1/3 inch. Refry the flattened pieces in the 375°F. oil, turning them occasionally, for 2 to 3 minutes, or until they are golden, transfer them with a slotted spoon to paper towels to drain, and season them with salt. (The tostones should be crisp on the outside and chewy on the inside.) Fry the remaining plantain pieces in batches in the same manner. The tostones are best served immediately, but they may be made 1 day in advance, wrapped well in plastic bags, and reheated on a rack in a shallow baking pan in a preheated 450°F. oven for 3 to 5 minutes, or until they are heated through. Serve the tostones with the sauce.
• To make the sauce:
• In a heatproof bowl combine the onion, the scallions, the bell pepper, the garlic, the chili, the salt, and the thyme. In a small saucepan bring the water to a boil with the vinegar, pour the vinegar mixture over the vegetable mixture, and let the mixture cool. Stir in the lime juice and the oil. The sauce may be made 2 days in advance and kept covered and chilled. Let the sauce come to room temperature, stir in the chopped coriander, and garnish the sauce with the coriander sprigs. Makes about 2 cups.

TOSTONES

Steps:

• Pour 1 1/2 to 2 inches of oil a large saute pan or deep large skillet and place over medium-high heat. Line 2 plates with paper towels.
• Meanwhile, place the plantains on a cutting board and cut off the ends. While holding a plantain firmly, slit the peel lengthwise without cutting into the flesh of the plantain. Cut the plantain in half crosswise. Using the tip of your knife, start to loosen the edges of the skin without cutting into the flesh. Remove the peel of the plantain with your hands. Repeat with the remaining plantains.
• Slice the plantains into 1-inch rounds. Fry the plantains in batches until just golden brown, about 3 minutes. Transfer to one of the paper towel-lined plates to drain.
• Flatten the plantains in a tostonera or on a cutting board by pressing down on the pieces one at a time with a small plate or the bottom of a clean can.
• Working in batches, return the flattened plantains to the saute pan and fry again until they are golden and crisp, 2 to 3 minutes. Transfer to the second paper towel-lined plate.
• Meanwhile, whisk together the mayonnaise, ketchup and garlic in a small bowl and until completely incorporated.
• Sprinkle the tostones with salt and serve immediately with the mayo-ketchup on the side.

TOSTONES (TWICE FRIED GREEN PLANTAINS) WITH MAYO-KETCHUP DIPPING SAUCE

Steps:

• Combine the mayonnaise, ketchup, and garlic in a small bowl. Cover and refrigerate for at least 30 minutes before serving.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Fry plantain chunks until golden but not browned, 5 to 7 minutes. Drain on a plate lined with paper towels. Allow the plantains to cool slightly, then smash each piece of plantain in a tostonero or with the bottom of a clean can. Fry the flattened plantains a second time until golden and crisp, 5 to 7 minutes more. Season with garlic salt.

TOSTONES WITH GARLIC MOJO DIPPING SAUCE

Steps:

• For the mojo: Finely mince or use a rasp grater to grate the garlic into a small bowl or the base of a mortar and pestle. Add the salt and pepper and use a fork or the pestle to mash into a paste. Strip the oregano and cilantro leaves off the stems and add them to the bowl, mashing them into the paste. Whisk in the sour orange juice or equal parts lime and orange juice and the olive oil. Taste and add additional salt if desired. Set aside while you prepare the tostones.
• For the tostones: Heat 3 inches of vegetable oil in a medium heavy-bottomed pot or Dutch oven until it reaches 325 degrees F on a deep-fry thermometer.
• While the oil heats, peel the plantains and cut on the bias into 2-inch-thick pieces.
• Fry the plantains in batches until crisp and pale yellow, about 2 minutes. Remove from the oil with a slotted spoon and drain on paper-towel-lined baking sheets. Repeat with the remaining plantains.
• Move the pot the off the heat (do not discard the oil).
• Line a cutting board with parchment paper and gather a flat-bottomed glass and small bowl of water. Place a fried plantain on the parchment paper, dip the bottom of the glass in the water and use it to smash the plantain to about 1/2-inch thick. Repeat with the rest of the plantains.
• Put the oil on the heat again and bring it back up to 325 degrees F. Fry the smashed plantains in batches until golden and crisp, 1 to 2 minutes. Drain on paper towels, season with salt and serve hot with the garlic mojo dipping sauce.