Best 3 Tostones Twice Fried Green Plantains With Mayo Ketchup Dipping Sauce Recipes
Tostones, twice-fried green plantains, are a beloved dish in many Latin American countries, especially in Colombia, Cuba, Dominican Republic, Puerto Rico, and Venezuela. These crispy, savory treats are made by slicing green plantains, frying them once until they are soft, then flattening them and frying them again until they are golden brown and crispy. Often served as a side dish or appetizer, tostones are a versatile addition to any meal and can be paired with a variety of dipping sauces. This article provides three delectable recipes for tostones, each with its own unique flavor profile. The first recipe features a classic combination of mayonnaise and ketchup, while the second adds a spicy kick with a blend of garlic, peppers, and cilantro. The third recipe introduces a tangy twist with a mixture of lime juice, garlic, and olive oil. Whether you prefer your tostones simple or bursting with flavor, these recipes offer something for every palate. So, gather your ingredients, heat up your oil, and get ready to embark on a culinary journey to savor the deliciousness of tostones.
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TOSTONES RECIPE
This authentic Dominican Tostones Recipe requires about 1 cup (250ml) or more of oil- enough to submerge the plantains to do a shallow fry. I use Sunflower oil, but any neutral-tasting oil will work (canola, corn, vegetable, peanut, etc.). Alternatively, a light olive oil blend that is made for frying would also work too. You will need unripe green plantains for tostones; yellow ones will not do here as they have already started to soften and ripen. Bananas will not work for tostones, either. Plantains can be found at most grocery stores and health foods stores. For the soak, I often just soak the cut plantains in salted water; feel free to toss in a couple cloves of crushed garlic for a little more flavor. Tostones are traditionally served with an ajillo, an easy homemade garlic dip. I've added some fresh cilantro (coriander) to mine to add some freshness. As simple as my ajillo with cilantro is, it does pack a lot of garlickly flavor. If that's not your thing, feel free to go light on the garlic. Another alternative dip, which I've added to the notes of this recipe would be a mayonnaise and ketchup combination- salsa rosada (pink sauce)- I usually add a clove of freshly grated garlic to this to add some more flavor.
Provided by Sophisticated Gourmet
Categories International
Time 40m
Number Of Ingredients 12
Steps:
- Slice the ends off of the plantains. Make three vertical cuts along the length of the plantain, only making sure that you are cutting into the skin. Under cold running water, using your fingers or a butter knife (the tip of your knife works best) to remove the skins. With a sharp knife, cut each plantain into ¾-inch to 1-inch slices. Set aside.
- Mix the 3 cups of water and salt together (just until the salt is dissolved). Place the thick rounds in the salt water for ½ hour or no less than 10 minutes.
- In the meantime, prepare the Ajillo: Using a mortar and pestle, pound the salt and garlic together. Add in the cilantro and break it down until it's pasty. Once that's done, mix in the olive oil and adjust the salt to taste. Alternatively, you can use a food processor or finely chop the cilantro, grate the garlic, and mix everything together.
- To make the Mayo Ketchup Sauce: In a small bowl, combine ketchup, mayonaisse, and garlic, and set aside (this will be good for up to 3 days, covered, in the refrigerator).
- Remove the plantain slices from the water and dry them well with paper towel or a kitchen towel. This will prevent oil splatters.
- Heat the oil on medium heat (oil should be around 325ºF / 160ºC). In batches, place the plantains in the hot oil and cook for about 4 minutes on each side until golden brown. Repeat with all the plantains, then remove from the oil and drain.
- Place one of the fried plantains between two pieces of parchment paper. Using the flat side of a meat mallet, the bottom of a mug, bottom of a glass, or bottom of a heavy sauce pan or small cast-iron skillet, smash the plantain down until it is evenly flattened (roughly 1/4-inch / 2/3-cm thick. Repeat with the rest of the fried plantains.
- While smashing all of the plantains, crank the heat to medium-high heat (the oil should register 350ºF / 180ºC to 360ºF / 190ºC). After all of the plantains have been smashed, fry them once again until golden brown and crispy. Immediately salt them as they come out of the oil.
- Serve Tostones with Ajillo and or Mayo Ketchup Sauce.
Nutrition Facts : Calories 58 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 3 grams fat, Fiber 1 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1 Tostone, Sodium 355 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
DOMINICAN TOSTONES (FRIED PLANTAINS)
Steps:
- Peel the plantains and cut into 1-inch thick slices.
- In a large skillet, heat the oil over medium heat. Fry the plantains until lightly golden on both sides, about 5 minutes. Transfer to a plate lined with a paper towel.
- Using the bottom of a bottle, small saucepan, or tostonera if you have one, press down the plantains to flatten them to about half their original size.
- Return the pressed plantains to the hot oil. Fry until crisp around the edges, about 2 minutes on each side.
Nutrition Facts : Calories 203 kcal, Carbohydrate 29 g, Protein 1 g, Fat 11 g, SaturatedFat 9 g, Sodium 4 mg, Fiber 2 g, Sugar 13 g, ServingSize 1 serving
TWICE-FRIED AND MASHED GREEN PLANTAINS (TOSTONES)
Provided by Sunny Anderson
Categories side-dish
Time 12m
Yield 4 to 6 servings
Number Of Ingredients 3
Steps:
- In a heavy pot, add enough oil to fill halfway. Heat until a deep-frying thermometer reads 350 degrees F or the handle of a wooden spoon begins to sizzle immediately when dipped in the oil.
- Add the plantains and fry until bright yellow and slightly golden brown, about 4 minutes. Remove from the oil with a slotted spoon to a sheet of parchment paper. Make sure all pieces are standing tall on the cut side, then place another sheet over the top. Using a small plate, glass or other flat item smash each piece into a 1/4-inch jagged circle.
- Place the plantain discs back in the oil and fry for 4 to 6 more minutes or until the edges are golden brown. Remove to a wire rack and sprinkle with salt.
Tips:
- Choose green plantains that are firm and have no blemishes. Avoid plantains that are yellow or have brown spots.
- Peel the plantains before frying. Use a sharp knife to make a slit down the length of each plantain, then use your fingers to peel the skin away.
- To prevent the plantains from sticking to the pan, use a generous amount of oil when frying. You can also use a non-stick skillet.
- Fry the plantains in batches so that they don't overcrowd the pan. This will help them cook evenly.
- Fry the plantains twice for a crispy exterior and a soft and creamy interior.
- Serve the tostones with your favorite dipping sauce. Some popular options include mayonnaise, ketchup, and salsa.
Conclusion:
Tostones are a delicious and versatile side dish that can be enjoyed with a variety of meals. They are also a great way to use up leftover green plantains. With just a few simple ingredients and steps, you can make tostones at home that are just as good as the ones you get at your favorite restaurant. So next time you're looking for a tasty and easy side dish, give tostones a try!
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