After flattening the tostones they are returned to the frying pan and fried on both sides. Tostones are simple, but can be made to be so utterly flavorful and act as a good accompaniment to any meal or as a delicious afternoon snack. This will prevent oil splatters. To … My family loved it!!! Thank you XO – Maddy. Tostones are traditionally served with an ajillo, an easy homemade garlic dip. The title of this post clearly labels this recipe as such. Heat the oil in a deep frying pan and fry the plantains til golden brown on both sides. THEN there's PLATANOS which you cook with ripe or yellow plaintain. Tostones with garlic mojo I don’t know if you have had tostones before (twice fried green plantains) but if you haven’t get your platanos as quickly as you can. Soak for 30 minutes. We employ a good, heavy skillet to fry up our tostones on the grill, and use them as hamburger buns for these amazing beef sliders. The dominoes chips would clack against the metal table as the men would shuffle them and yell at each other. I grew up eating Tostones and I’ve never saw them cooked on a grill so this is different. She is my late grandfather’s sister and one of the last siblings left from his generation. Honestly it’s like gliding the lily to a perfectly salted and crisp tostone. tsk tsk tsk….real dominican cooker here (hubs is half dominican, half irish-don’t ask LOL!) Tostones Recipe (Flattened Fried Plantains), dominican tostones, fried plantains recipe, fritos verdes. Drain plantains; place on paper towels and pat dry. Chefs’ kiss!! • Cilantro (Coriander) Ajillo – for those who love cilantro, I like to add a bit of cilantro to my base ajillo recipe, it adds brightness and freshness to the ajillo and compliments the tostones perfectly. Heat the oil on medium heat (oil should be around 325ºF / 160ºC). Just cover the pan on the first fry and they’ll cook through enough to squish. For this recipe I’m using about 1/4 of the 7 pound bag of Kingsford Original Charcoal. Set aside. You shouldn’t need this much oil. The recipe requires two very specific When I was frying some of these bad boys up she came over and told me to make a salsita of mayochup with garlic. Dominican cuisine is a flavorful reflection of the varied influences that make up the country's history. I was just in Puerto Rico visiting my 80 year old grandmother. Place the plantain slices in the salt water for ½ hour or no less than 10 minutes. Learn how to make crispy tostones (baked, not fried) with this foolproof recipe! Slice the ends off of both plantains. My Dominican friends and family feel the same. A metal folding table with chairs from the turn of the century was set up beneath the fruit trees that lead to the steps of Tia Kika’s home. I‘d suggest at least 2 inches. • Tostonera (optional) – Most Dominicans, including myself, own a small wooden or metal device, a Tostonera, that is used for flattening the plantains after their first fry. Further ignorant commentary from you or anyone else on this matter will make their way into my spam folder, where comments get lost amongst gibberish about Nike sneakers and fake Louis Vuitton handbags. On the second fry you only need to submerge half the flattened tostone to fry it properly. The oil should not be TOO high, just heat the oil a little above MED for 8 min before starting so it will be ready. Using the flat side of a meat mallet, the bottom of a mug, or bottom of a heavy sauce pan or small cast-iron skillet, smash the plantain down until it is. I have to agree with Maddy here. See more ideas about dominican food, recipes, food. This is use to soak the cut plantains. In a large bowl, combine the garlic, garlic salt and onion powder. Cut yellow plantains in thinner diagonal slices. Slice off any skin that's • Oil for Frying – I like to use sunflower oil. Also, a one inch cut gives you some really small tostones. Recipe yields 4 to 6 servings; you could likely double the A yellow plantain means the plantain has already started to sweeten and soften– you don’t want that for this recipe. • Plantains – not to be mistaken for bananas, plantains are also found in the produce section of most major grocery stores and health foods stores. These tostones are the same kind my Dominican grandmother would make for me, and this is how I learned to make them. Three generations of women would come together in her large kitchen to prepare lunch and dinner for the small crowd. Place one of the fried plantains between two pieces of parchment paper. It is very simple to make and requires garlic, salt, and olive oil. Plantains are used as the heart of many dishes; the way in which they’re prepared and cooked is what makes them so authentically delicious. In batches, place the plantains in the hot oil and cook for about 4 minutes on each side until golden brown. They’re cooked until soft and lightly golden brown. Make this recipe in less than 30 minutes for a delicious, whole 30 approved snack. Once fried, the plantains are flattened and returned to the oil to fry until they are tanned and crisp. They are also eaten in Central America and throughout South America. If you are looking to making the tostones within 24 hours of doing the first fry, you can also refrigerate them. Thank you for the recipe!! Cuando estén listos para comer, sacarlos del refrigerador y freírlos por segunda vez para que estén calientes y crujientes. The sauces you included look incredible especially the coriander Ajillo. raw feeds 2-3 people (adults) 2 when I make REAL GOOD beans! Otherwise known as Fritos Verde, Tostones are an awesomely simple side and are loved by both the Spanish and English speaking Caribbean. This Authentic Dominican Tostones recipe consists of two parts: the Tostones themselves, and the Dipping Sauces. As simple as my ajillo with cilantro is, it does pack a lot of garlickly flavor. They’re a great alternative to potato chips. I found your recipe on instagram. I saw them referred to in other recipes suggestions for side-dishes so thought I'd Make three vertical cuts along each plantain, only making sure that you are cutting into the skin. Perfectly crispy on the outside and tender on the inside. @KAM- thank you for representing Dominicans with these beautiful tostones and these delicious sauces. They are topped with salt and served with delicious dipping sauces like an ajillo or salsa rosada. I’m looking at my Puerto Rican friends and they’re in complete agreement. If you were, you wouldn’t be looking at a post on the subject. She and my grandmother would carefully orchestrate the meals together. In an electric skillet or deep fryer, heat oil to 375°. You may also know them as patacones. • Water – Cold water will do. There's TOSTONES which you fry using green plaintains. Add plantains; cover with cold water. Spending the day at her house always meant we would be exposed to some of the best Dominican cooking that would leave a lasting impression on my life. Cook to soften them and then Freezing tostones If you have too many plantains and you'd like to keep some for later use, you can definitely freeze them half-way, and finish cooking them some other day. Don’t get caught up on finding a tostonera, the flat bottom of a sturdy coffee mug, a sturdy plate, or the smooth side of a meat mallet work great too. 2 cups water 2 teaspoons white vinegar 2 green (unripe) plantains Enough oil to fill a pan about ½” deep Salt, for sprinkling on the finished Golden, crisp and salty, Tostones are the favorite Dominican side dish. I … Tostones with a Garlic Dipping Sauce - The first time I had tostones was about twelve years ago at a wildly popular Cuban restaurant called Cabana... 1/3 cup olive oil … I also like to use crunchy Maldon Sea Salt to top the tostones with to add some nice texture; it is entirely optional, though. This crispy authentic Dominican Tostones recipe is what dreams are made of. Cuban here. Green plantains are the basis for this dish, and they need to be prepared properly. Under cold running water, using your fingers or a butter knife to remove the skins. The green plantains are peeled, cut, and soaked in salted water (sometimes with a couple cloves of smashed garlic), dried off, fried, smashed, and fried again until crisp on the outside and slightly soft in the middle. Tostones Recipe (Twice Fried Green Plantains) This authentic Dominican Tostones Recipe requires about 1 cup (250ml) or more of oil– enough to submerge the plantains to do a shallow fry. For Americans and some Europeans, potato chips (crisps) or french fries are a staple; for Dominicans and other Latin Americans, tostones are a comparable staple. You will need unripened green plantains for tostones; yellow ones will not do here as they have already started to soften and ripen. The name comes from the Spanish verb tostar which means "to toast". This authentic Dominican Tostones Recipe requires about 1 cup (250ml) or more of oil– enough to submerge the plantains to do a shallow fry. Thank you for sharing!! Made these this afternoon for a quick snack. © 2020 Sophisticated Gourmet, All Rights Reserved. We have added instructions in the recipe … Then flip. Alternatively, a light olive oil blend that is made for frying would also work too. It’s quite easy to make tostones ahead of time. This Dominican Fried Red Snapper is the best fish I have ever had in my entire life. Fry green plantain for about one minute each side and … Serve: Best served freshly-fried as a side dish, but if you want to try it as an appetizer, we give the … Slice each plantain into ¾-inch to 1-inch slices. Those you slice sideways and pan fry untill golden brown. They come out perfectly crisp and delicious every time. @Gary: I’m from Puerto Rico and we have mayo ketchu everywhere. Great recipe for Mamá's Tostones. Dec 7, 2017 - Explore Anais Payamps's board "Tostones Recipe" on Pinterest. This Tostones recipe transports me back to childhood summers spent in the Dominican Republic with my family at my Tia Kika’s home. Add plantains, a few at a time, and cook for 30-60 seconds or until lightly browned. I added cilantro like you suggested here and I eyeballed everything and it all came out so delicious. Tostones, also known as patacones in some Latin American countries, are twice-fried plantains. Cut green plantains into about 1 inch circles. Repeat with all the plantains, then remove from the oil and drain. If you prefer to use less oil, please do so. Bananas will not work for tostones, either. About 1 cup / 240 ml sunflower oil or any neutral tasting oil (vegetable, canola, corn, etc.) This recipe is simple, made with just four ingredients, and can be made in under 15 minutes! Tostones recipe is just an awesome delight among the Cuban, Dominican, Caribbean, Puerto Rican, and Latin Americans. Tostones, which are made with unripe green plantains, are deliciously savory and salty. Another accompaniment is a quick homemade garlic oil dip consisting of crushed garlic, a bit of salt, and olive oil (which is sometimes warmed). • Salt – I like to use fine-grain sea salt to flavor the water the plantains will soak in before they are fried. rice–1c. you served KETCHUP!! Your friends must be imaginary jaja! Use the bottom of a small bowl with parchment between the bowl and plantain to flatten each plantain (like a pancake. zoinks! They are traditionally fried. Since tostones are made from unripe plantains they will not be sweet like the other plantain recipe I showed you all how to make a few weeks ago. A little salt. If you’ve never tried tostones, boy are you missing out! tostones need to be dipped in salted water, fried, then pulled, drained, salted, smashed, then fried again, drain…tastes like a thick potato chip…we prefer meduras, but to each his own, right? A few days ago we shared our Racairo friend’s congri (Dominican* bean rice). Going through the complete cooking process for these twice-fried plantains is not recommended, however. Cut them staight down into 1 inch circles & then proceed with above recipe.Use the bottom of a mug to mash.These are salty & usually with some garlic in a bit of oil. Maybe some garlic. While I do appreciate constructive thoughts on the matter of oil use, this isn’t the place to dismiss someone else’s food or experiences, or to claim superiority over Latin American cuisines simply because you think you are an authority on the matter. Author of Hand Made Baking, self-taught baker, home cook, photographer and contributor to publications including Food & Wine Magazine, Bon Appétit Magazine, and InStyle UK. Tostones, twice-fried green plantains, are a favorite snack and side dish in Puerto Rico, Cuba and the Dominican Republic. Start by cutting off each end, then make 3 to 4 vertical cuts along the skin of the plantain. The best kind of plantains for tostones are beautifully green plantains that are firm and do not have any yellow on their skins. With your thumb, pry the skin away from the flesh of the plantain, under the running water. Repeat process with the remaining plantain slices. The best way to properly peel a green plantain is under running cold water. However, it is important to understand the tricks on how to make a golden mashed double-fried plantain bananas; that can be eaten either as a snack with dipping sauce or as a side dish to a meal. Nov 3, 2020 - The best Dominican recipes from the internet's oldest Dominican food blog. I like to use a garlic crusher, but feel free to use a microplane grater, simply make the garlic into a paste with a knife, or use a mortar and pestle. Lightly spray the basket again and spray/coat the top of the smashed plantain with oil Cook the tostones at 18oc/356f for a further 3 … For example, they are often found as crispy chips, as a mash, in stews, fried when their skins are a deep black to make sweet maduros (fried sugary sweet plantains), or they are double-fried to make deliciously crisp tostones. Bringing you traditional Dominican food since 2001. Recipe for making tostones as it's done in Puerto Rico, Dominica Republic and other Caribbean islands. Once frozen in a single layer, they can be placed in resealable freezer bags to fry on a whim (they do not need to be defrosted). Posts about tostones recipe written by Arturo Féliz-Camilo Hello friends and fellow foodies! For this recipe, you want green plantains. I miss the DR so much right now and this beautiful post brings back great memories for me. Tostones (Dominican Twice-Fried Plantains): without a doubt, one of our favorite side dishes. I bought at Kroger. I added some smashed garlic cloves to the water like you mentioned. However, they will not achieve the same crisp and tasty results as the ones I’m sharing. Keyword: dominican fish, dominican fried fish, dominican fried red snapper, dominican recipe, dominican recipes, fried fish, fried red snapper, latin recipe, pescado frito, pescado frito dominicano, red snapper But don’t panic, get ready to be mindblown by this simple, cultural, and delicious The larger the better, because that means you are getting more bang for your buck as plantains are usually sold individually, rather than by weight. My Puerto Rican friends and family members (both Stateside and on the island) eat their tostones with mayo ketchup (salsa rosada) and garlic is always welcome. If you’ve ever seen my recipe for Canadian Poutine, you’ll be familiar with the twice-frying method, which leaves the tostones cooked and crispy on the outside, but soft on the inside. • Mayo Ketchup (Salsa Rosada) – this is a well-enjoyed dipping sauce for tostones. • Ajillo – If you enjoy garlic, you will enjoy dipping your tostones in ajillo, a garlic and oil sauce. especially with tostones. I would watch and listen to everyone’s strategies and the stories they told around that old metal table. The recipe says cut in chunks, but you SLICE the plaintain in 1.5 inch slices aprox. Dominican Tostones Sliders Plantains are an essential part of Caribbean cooking, and few dishes are as beloved in NYC’s Dominican neighborhoods as tostones. Tostones are made using underripe green plantains that have been cut into roughly 1-inch pieces. for frying, 1/4 cup / 8 g fresh cilantro (coriander), lightly packed, 1 clove garlic, finely grated (garlic paste would work too). 20 homemade recipes for tostones from the biggest global cooking community! Dominicans consume plantains regularly– they are an essential food found throughout Dominican cuisine and a lot of Latin American and Caribbean cuisines. Plantains can be found at most grocery stores and health foods stores. Cut off the ends of the plantain and peel it by making a slit down a corner of the plantain and lifting the peel. Feel free to use an olive oil blend– you don’t want to use extra virgin as using it for frying will ruin the integrity of the oil. About quarter cup will do. Tostones require little effort to make. Use whatever salt you have on hand; keep in mind that the water should be as salty as the sea and that you should season your cooked Tostones to taste. 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