Tostones (Latin/Caribbean) 

Since I had plantains on hand anyway to try Mangú, I took the opportunity to try something else I’d wanted to make for awhile: Tostones.

Tostones are another popular Latin and Caribbean snack food. It is something eaten the way we eat potato chips or even french fries. Sometimes they are topped with cheese or dipped in a sauce, both options sound great to me! They are twice-fried plantains and they are super easy and delicious!

Plantains are nutritionally very beneficial. They are low in fat and calories (well, before you fry them anyway!). They are also chock full of vitamin A & C, Magnesium and potassium, even more than their cousin, the banana.

All you need are plantains, olive oil, and salt. You can buy plantains at most major grocery stores. I found mine at Sprouts for .99 each.

I initially tried to peel the plantain the same way I peel a banana, but it is too firm and it doesn’t peel the same way. I found it was much easier to cut off the ends and cut the plantain in half.

Then, cut a slit through part of the peel and slide your thumb underneath, separating the peel from the fruit. Just work your way around and the peel will come right off.

Slice the plantains into thick coins, about 1″ thick.

Fry the slices in vegetable oil until golden brown, about 3 to 3-1/2 minutes per side. Take them out of the oil and smash them. You can get a tostonera, which is a utensil for smashing out tostones, but I’m willing to bet most people don’t have one. I just used the bottom of an olive oil bottle. You can use whatever you have on hand.

Put the smashed plantains back in the oil for about 1 minute more on each side.

Take them out of the oil and add a little salt (to taste) immediately.  Let them cool for a minute before trying them because they will be hot right out of the oil.

These were so good! They were crispy on the outside and slightly creamy on the inside. I could see why these are so popular. I loved them and will definitely be making them again!

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One thought on “Tostones (Latin/Caribbean) 

  1. Pingback: Mangú (Dominican Republic) Dish #13 | Food on the Table

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