Best 5 Puerto Rican Plantain Tostones Recipes
Tostones, also known as patacones, are twice-fried green plantains that are a beloved part of Puerto Rican cuisine. These crispy, savory fritters are a versatile side dish that can be enjoyed on their own or paired with a variety of main courses and toppings. They are commonly served with garlic sauce, aioli, or sofrito, and can also be topped with cheese, beans, or meat. The plantain tostón is a staple in Puerto Rican cuisine and is often served as a side dish or appetizer. It's made with green plantains that are peeled, sliced, and fried twice until they are golden brown and crispy. This recipe provides step-by-step instructions for making tostones, including tips for selecting the right plantains and achieving the perfect crunch. In addition, there are three variations on the classic tostones recipe: tostones rellenos (stuffed tostones), tostones con carne (tostones with beef), and tostones de pana (tostones made with breadfruit). With its easy-to-follow instructions and delicious variations, this recipe is a must-try for anyone looking to explore the flavors of Puerto Rican cuisine.
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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
TOSTONES WITH GARLIC MOJO DIPPING SAUCE
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
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.
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 (TWICE FRIED GREEN PLANTAINS) WITH MAYO-KETCHUP DIPPING SAUCE
I love plantains and I craved these all the time when I was pregnant. They are great as a side dish or appetizer. After you smash them, but before you fry them the second time, you can put them in a resealable plastic bag and freeze them for later. There's no need to defrost them but be careful when you drop them in the hot oil. You can adjust the mayonnaise to ketchup ratio to your liking and add more or less garlic.
Provided by LatinaCook
Categories Appetizers and Snacks
Time 50m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 483.6 calories, Carbohydrate 37.4 g, Cholesterol 10.4 mg, Fat 38.8 g, Fiber 2.2 g, Protein 2 g, SaturatedFat 5.5 g, Sodium 576.6 mg, Sugar 20.6 g
TOSTONES RELLENOS (STUFFED PLANTAIN CUPS)
The filling for tostones rellenos can vary greatly: ceviche, octopus salad, pico de gallo, salsa, garlic shrimp, etc. These are stuffed with picadillo (seasoned ground beef) and cheese, but use your imagination. The possibilities are endless!
Provided by LatinaCook
Categories World Cuisine Recipes Latin American Mexican
Time 1h15m
Yield 8
Number Of Ingredients 11
Steps:
- Heat canola oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Fry the plantains in the preheated oil until golden, but not brown, 5 to 7 minutes. Smash each piece of plantain in a tostonero or with the bottom of a small dish to make a small disk, then shape the disk into a small cup. Return the plantain cups to the hot oil, and fry until golden and crisp, 5 to 7 minutes more. Season with garlic salt. Set aside.
- Preheat an oven to 350 degrees F (175 degrees C).
- Heat a large skillet over medium-high heat and stir in the ground beef. Season with salt. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the sofrito, tomato sauce, water, sazon seasoning, and olives. Reduce heat to medium-low, then simmer until liquid is reduced, about 15 minutes.
- Fill the plantain cups with the beef mixture and top with Cheddar cheese. Arrange the cups on a baking sheet.
- Bake in the preheated oven until the cheese is melted, 5 to 8 minutes.
Nutrition Facts : Calories 318.4 calories, Carbohydrate 16 g, Cholesterol 52 mg, Fat 21.7 g, Fiber 1.5 g, Protein 16.1 g, SaturatedFat 6.9 g, Sodium 1737.6 mg, Sugar 7.4 g
Tips:
- Choose ripe, firm plantains for best results.
- Use a sharp knife to make clean, even slices.
- Be careful when frying the plantains, as the oil can splatter.
- Use a slotted spoon to remove the plantains from the oil, and drain them on paper towels to remove excess oil.
- Season the tostones with salt and pepper, or your favorite seasonings, while they are still hot.
- Serve the tostones hot with your favorite dipping sauce, such as mojo sauce, tomato sauce, or guacamole.
Conclusion:
Puerto Rican plantain tostones are a delicious and versatile side dish that can be enjoyed in many different ways. Whether you serve them as an appetizer, a side dish, or a snack, tostones are sure to be a hit. With their crispy exterior and soft, fluffy interior, tostones are a perfect way to add a taste of Puerto Rico to your next meal.
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