Best 4 Tostones Or Fried Banana Venezuela Recipes
Tostones, also known as fried green plantains, are a crispy and flavorful side dish or snack popular in many Latin American and Caribbean cuisines, especially in Venezuela. Made from green plantains, these twice-fried plantain slices are a staple in Venezuelan cuisine. With their unique texture and versatility, they can be served with various toppings and accompaniments, making them a delightful addition to any meal.
The article provides three different recipes for tostones: Classic Tostones, Stuffed Tostones, and Tostones Rellenos (Stuffed Tostones with Black Beans). Each recipe offers a unique twist on the traditional tostones, catering to different preferences and tastes. The Classic Tostones recipe is a basic yet delicious version that showcases the simplicity and flavor of the fried plantain slices. Stuffed Tostones take it up a notch by filling the plantain slices with a savory mixture of cheese and ham, creating a satisfying and indulgent appetizer or side dish. Lastly, Tostones Rellenos elevate the dish further by stuffing the tostones with a flavorful combination of black beans, cheese, and ham, resulting in a hearty and protein-packed meal.
Whether you're a seasoned cook or a beginner in the kitchen, this article has a tostones recipe that will suit your needs. With its detailed instructions, helpful tips, and variations, you'll be able to create crispy, golden-brown tostones that are sure to impress your family and friends. So, grab some green plantains and get ready to embark on a culinary journey to Venezuela with these delectable tostones recipes!
TOSTONES
Steps:
- Start by slicing the plantains. Cut off the ends of each plantain and discard them. Use the tip of a paring knife to slit the peel lengthwise, then cut the plantain in half. Using your thumb (or a spoon), lift the edges of the peel to help loosen it from the plantain. Remove and discard the peel.
- Once peeled, slice the plantains at an angle, into 1 to 1 ½-inch pieces.
- In a large skillet, heat the vegetable oil over medium heat. Working in batches if necessary, add the sliced plantains and fry for about 1 minute per side, or until they soften slightly and gain some color.
- Remove them from the pan and, using a tostonera press or a flat bottomed ramekin (or glass), gently press each slice until about 1/4 inch thick.
- Return the pieces to the hot pan, and fry until crispy, about 2 minutes per side.
- Transfer the tostones to a cooling rack (or a paper towel lined plate) and season generously with salt while they are still hot.
- Serve immediately!
Nutrition Facts : Calories 214 kcal, Carbohydrate 29 g, Protein 1 g, Fat 12 g, SaturatedFat 10 g, Sodium 4 mg, Fiber 2 g, Sugar 13 g, ServingSize 1 serving
PATACONES OR TOSTONES
Steps:
- Peel the plantains, the easiest way to peel a green plantain is to make the lengthwise cut on one of the angles, the cut should be skin deep without touching the actual flesh of the plantain, then use the knife to raise the skin and peel it off.
- Cut the plantains into thick slices, you can make straight cuts or slightly diagonal cuts.
- Heat the oil over medium high heat in a frying pan - use enough oil to almost cover the plantain slices - or a deep fryer, temperature should be about 350 F, fry the plantains until they start to get yellow, but not golden.
- Remove the plantains and place on paper towels to drain the oil.
- Use the bottom of a glass (or small bowl or a wood pestle) to smash and flatten the plantains, do this gently to keep the slices from breaking, a few cracks is ok as long as the whole slice remains in one piece. It is best to do this when they are still warm.
- Sprinkle the plantain slices with salt and other seasonings (if using the raw garlic rub it on the slices).
- Reheat the oil, temperature should be about 375 F and fry the plantains until golden on each side, about 1-2 minutes per side.
- Remove from the oil, drain again on paper towels, and add additional seasoning if needed.
- Serve warm as a side dish or as an appetizer with dipping sauces.
- Peel the green plantains, cut in half and place in pot with sufficient water to cover them.
- Bring the water to a boil and boil for about 25-35 minutes or until tender.
- Remove from the heat but the leave the plantains in the water.
- Cut the plantains in thick slices and gently flatten - as much as possible without cracking - with a wood mortar and pestle or the bottom of a glass.
- Sprinkle the flattened plantain slices with salt and seasonings.
- Heat the oil in large frying pan over high heat and cook the plantains until golden, about 2 minutes on each side.
- Transfer to a paper towel to drain the oil.
- Add additional salt and seasonings if needed and serve warm with dipping sauces or as a side dish.
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 TOSTONES (FRIED PLANTAINS)
Crispy fried plantains. A plantain is a very firm banana. Serve as side dish with your meal or as appetizers.
Provided by Lymari
Categories 100+ Everyday Cooking Recipes Vegetarian Side Dishes
Time 20m
Yield 2
Number Of Ingredients 4
Steps:
- Peel the plantain and cut it into 1-inch chunks.
- Heat the oil in a large skillet. Place the plantains in the oil and fry on both sides,; approximately 3 1/2 minutes per side.
- Remove the plantains from the pan and flatten the plantains by placing a plate over the fried plantains and pressing down.
- Dip the plantains in water, then return them to the hot oil and fry 1 minute on each side. Salt to taste and serve immediately.
Nutrition Facts : Calories 135.7 calories, Carbohydrate 28.5 g, Fat 3.3 g, Fiber 2.1 g, Protein 1.2 g, SaturatedFat 0.5 g, Sodium 14.2 mg, Sugar 13.4 g
Tips:
- Choosing ripe plantains is key to making the perfect tostones. Look for plantains that are mostly yellow, with a slight green tinge. Avoid plantains that are too green or have any blemishes.
- To peel the plantains, first make a shallow cut lengthwise down the center of the plantain. Then, insert the tip of a spoon or a knife into the cut and gently pry the peel away from the flesh.
- To make the tostones as thin or thick as desired, adjust the thickness of the plantain slices before frying.
- Frying the tostones in hot oil helps to create a crispy exterior and a soft and creamy interior.
- To prevent the tostones from absorbing too much oil, drain them on paper towels after frying.
- Tostones can be served as a side dish, an appetizer, or a snack. They can be eaten with a variety of dipping sauces, such as garlic sauce, cilantro sauce, or tomato salsa.
Conclusion:
Tostones are a delicious and versatile dish that can be enjoyed in many different ways. With their crispy exterior and soft and creamy interior, they are sure to be a hit at your next party or gathering. So next time you have some ripe plantains on hand, be sure to try making tostones. You won't be disappointed!
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