Best 4 Puerto Rican Tostones Fried Plantains Recipes
Tostones, also known as patacones, are twice-fried green plantains that are a staple of Puerto Rican cuisine. They are a versatile dish that can be served as an appetizer, side dish, or main course. Tostones are typically made with green plantains, but ripe plantains can also be used. The plantains are peeled and sliced, then fried until they are soft and golden brown. They are then smashed flat and fried again until they are crispy. Tostones can be served with a variety of dipping sauces, such as mojo sauce, garlic sauce, or salsa. They can also be topped with cheese, beans, or meat.
This article provides three different recipes for tostones:
* **Classic Tostones:** This recipe is for the classic tostones made with green plantains. The plantains are peeled, sliced, and fried twice until they are crispy.
* **Ripe Plantain Tostones:** This recipe uses ripe plantains instead of green plantains. The ripe plantains are sweeter and have a softer texture.
* **Stuffed Tostones:** This recipe takes tostones to the next level by stuffing them with a mixture of cheese, beans, and meat. The tostones are then fried again until the filling is melted and bubbly.
No matter which recipe you choose, you are sure to enjoy these delicious and versatile Puerto Rican tostones.
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.
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
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 (FRIED PLANTAINS)
Make and share this Tostones (Fried Plantains) recipe from Food.com.
Provided by ElizabethKnicely
Categories Tropical Fruits
Time 35m
Yield 2 dozen, 4 serving(s)
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 3 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 fry until golden brown. Drain on paper towels, and season with salt and garlic powder.
Nutrition Facts : Calories 1127.3, Fat 109.5, SaturatedFat 14.3, Sodium 5.4, Carbohydrate 42.8, Fiber 3.1, Sugar 20.1, Protein 1.8
Tips:
- Choose the right plantains: For tostones, use green plantains that are firm and have a greenish-yellow skin. Avoid plantains that are too ripe or have blemishes.
- Peel the plantains carefully: Use a sharp knife to make a slit lengthwise down the plantain, then use your fingers to peel the skin away.
- Slice the plantains evenly: Cut the plantains into 1-inch thick slices.
- Fry the plantains in hot oil: Heat the oil in a large skillet or deep fryer to 375 degrees Fahrenheit. Fry the plantains in batches until they are golden brown and crispy, about 2-3 minutes per side.
- Drain the plantains on paper towels: Remove the plantains from the oil and drain them on paper towels to remove excess oil.
- Season the plantains: Sprinkle the plantains with salt, garlic powder, and any other desired seasonings.
- Serve the plantains hot: Tostones are best served hot with your favorite dipping sauce.
Conclusion:
Puerto Rican tostones are a delicious and versatile side dish that can be enjoyed as a snack or as part of a meal. They are easy to make and can be customized to your liking. Whether you like them plain or seasoned, tostones are a surefire crowd-pleaser. So, next time you're looking for a tasty treat, give tostones a try!
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