Tostones Twice Fried Green Plantains With Mayo Ketchup Dipping Sauce Recipes
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.
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- 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.
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- 1. Heat 2 inches of oil in a medium-sized heavy-bottomed pan or Dutch oven until it reaches 325°F.
- 2. While the oil heats, peel the plantains and cut on the bias (at an angle) into 2-inch-thick slices.
- 3. Fry the plantains in batches for about 3 minutes or until crisp and pale yellow. Remove from oil with a slotted spoon and drain on paper-towel lined baking sheets. Repeat with rest of plantains.
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- Score plantain peel lengthwise in 4 places, then pull the peel off. Cut the plantains into 1 1/2-inch diagonal slices. (If you have the time, soak the plantains in a medium bowl of cold water for 10 minutes, then pat dry. This will result in crispier tostones.) Line a large plate with paper towels.
- Heat oil in a 10-inch skillet over medium heat until hot (375°F). Add half the plantain slices and cook, turning once, until they're lightly browned, crispy and sound hollow when tapped, about 2 minutes per side. Transfer to the prepared plate until cool enough to handle.
- Place the fried plantains on a clean, hard surface. Using the bottom of a mason jar or small saucepan, smash them flat. Reheat the oil over medium heat; refry the tostones until hot, about 2 minutes more. Transfer to the plate and sprinkle with salt. Repeat frying, smashing and refrying with the remaining batch of plantain slices.
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