Best 2 Fried Green Plantains And Garlic Sauce Tostones With Mojo Recipes

Embark on a culinary journey to the heart of Latin American cuisine and discover the tantalizing flavors of fried green plantains, also known as tostones, accompanied by the aromatic and zesty garlic sauce, mojo. These delectable treats are a symphony of textures and tastes, perfect as a snack, appetizer, or side dish.

This article presents a collection of carefully curated recipes that showcase the diversity and versatility of tostones. From the classic and simple tostones con mojo to the more adventurous variations like tostones rellenos (stuffed tostones) and tostones con camarones (tostones topped with shrimp), each recipe offers a unique culinary experience.

Savor the crispy exterior and soft, starchy interior of the tostones, complemented perfectly by the vibrant and flavorful mojo sauce. The recipes provide step-by-step instructions, ensuring culinary success even for novice cooks. Whether you prefer a traditional or a contemporary approach, these tostones recipes are sure to tantalize your taste buds and leave you craving more.

Here are our top 2 tried and tested recipes!

FRIED GREEN PLANTAINS AND GARLIC SAUCE: TOSTONES WITH MOJO

Fried Green Plantains and Garlic Sauce: Tostones with Mojo image

Provided by Food Network

Categories side-dish

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 5

Ingredients

3 green plantains
3/4 cup oil, plus 1/4 cup
Salt and black pepper
1 tablespoon chopped garlic
1 sour orange, juiced (approximately 1/4 cup)

Steps:

Peel plantains and cut on a diagonal into 3/4-inch thick slices. In a heavy skillet, heat 3/4 cup oil and fry plantain slices until golden brown. Lift slices onto plate or tray to cool, and press with spatula to flatten. Return to hot oil and fry again until crisp. Drain on paper towels. Season with salt and pepper, and keep warm on a serving plate.
In small bowl, make mojo by whisking together fresh garlic, sour orange juice, and remaining 1/4 cup oil. Dress each serving of plantains with mojo and serve immediately.

TOSTONES WITH GARLIC MOJO DIPPING SAUCE

Tostones with Garlic Mojo Dipping Sauce image

Crispy twice-fried plantains are a staple throughout many Latin American countries, including Puerto Rico, where my family is from. They're eaten at just about any time of day and in many ways-as a side dish along with entrees like pork or fish, as the base for savory party canapes or even as a salty late-night bar snack with a variety of dipping sauces. Here we serve them with garlic mojo (from the Spanish word "mojar" which means "to wet")-a tangy and spicy condiment made with fresh citrus juice, olive oil, garlic and herbs. Mojo is typically made with sour orange juice from Seville oranges, but as those aren't readily available you can use a mix of lime and regular orange juice to approximate the flavor.

Provided by Alejandra Ramos

Categories appetizer

Time 30m

Yield 4 to 6 servings as an appetizer or side dish

Number Of Ingredients 10

Ingredients

5 large cloves garlic, peeled
1 1/2 teaspoons kosher salt, plus more if needed
1/2 teaspoon freshly ground black pepper
2 sprigs fresh oregano or 1 teaspoon dried oregano
1 sprig fresh cilantro
1/2 cup sour orange (Seville orange) juice or 1/4 cup lime juice plus 1/4 cup fresh orange juice
1/3 cup olive oil
Vegetable oil, for frying
4 large green plantains
Kosher salt

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.

Tips:

Choose ripe plantains for frying, as they will be sweeter and have a better texture.
Slice the plantains evenly so that they cook evenly.
Use a heavy-bottomed skillet or griddle for frying the plantains to prevent them from sticking.
Fry the plantains in batches to avoid overcrowding the pan and ensure that they cook evenly.
Once the plantains are fried, drain them on paper towels to remove excess oil.
Season the plantains with salt and pepper, or other desired seasonings, while they are still hot.
Serve the plantains immediately with your favorite dipping sauce, such as mojo sauce.

Conclusion:

Fried green plantains, also known as tostones, are a delicious and versatile side dish that can be enjoyed as an appetizer, snack, or main course. They are easy to make and can be customized with a variety of toppings and dipping sauces. Whether you are looking for a quick and easy weeknight meal or a fun and festive party appetizer, fried green plantains are sure to please everyone.