The plantain is so much more than the banana's bigger cousin. A helpful idea might be to use half ripened plantains or slightly ripe at least. They’re topped with salt and served with delicious dipping sauces like an ajillo or salsa rosada. These were outstanding! They turned out perfect! This Authentic Dominican Tostones recipe consists of two parts: the Tostones themselves, and the Dipping Sauces. Mixed together ketchup, lime, mayo, & 2 sliced/toasted cloves of garlic for a dipping sauce. Plantains should not be confused with bananas. We topped them with the garlic powder and coarse sea salt. There's TOSTONES which you fry using green plaintains. If that's not your thing, feel free to go light on the garlic. These are delicious. “Chifles” means “chips” in Spanish and it normally refers to plantain chips. 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. Just made these last week. Place them on the prepared baking sheet and generously spray with oil, season with salt and bake until golden on the bottom, about 10 to 12 minutes. For someone who wants a sweet plantain there are maduros which can only be made with ripe plantains and they are not crispy. If you’re unsure what to make with plantains, more plantain recipes I like are Turkey Picadillo Stuffed Sweet Plantains and Turkey Pastelon (Sweet Plantain Lasagna). Once frozen in a single layer, they can be placed in resealable freezer bags to fry on a whim (they don’t need to be defrosted). Your friends must be imaginary jaja! Tostones, pan fried green plantains, are simple to make and delicious! I have to agree with Maddy here. I’m looking at my Puerto Rican friends and they’re in complete agreement. 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. Serve Tostones with Ajillo and or Mayo Ketchup Sauce. This crispy authentic Dominican Tostones recipe (patacones) is what dreams are made of. It is a good recipe if you like them I tried them cause I had them a few times before but could take it or leave it. 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. It’s been nearly a decade since I’ve been back to her home… I can still remember the humidity on my skin, the old metal porch swing, ice-cold raspberry sodas served in tin cups, and crispy fried tostones sprinkled with sea salt. It is very simple to make and requires garlic, salt, and olive oil. Cuban here. Slice each plantain into ¾-inch to 1-inch slices. Slice and saute the plantain until it caramelizes deeply at the edges, gaining a rich flavor in the process, then serve it with roast chicken, black bean soup or other savory dishes. 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. If you were, you wouldn’t be looking at a post on the subject. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. 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. Add the chunks into 2 to 3 cups boiling, salted water. These are ok like like this, however, My family is puerto rican and I have grown up on these when made with overly ripe plantains. About 1 cup / 240 ml sunflower oil or any neutral tasting oil (vegetable, canola, corn, etc.) • 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. Store any leftover tostones in an airtight container in the fridge for up to 4 days. When I was frying some of these bad boys up she came over and told me to make a salsita of mayochup with garlic. I‘d suggest at least 2 inches. Tostones are made using underripe green plantains that have been cut into roughly 1-inch pieces. A Puerto Rican side, usually served with rice and beans in our family. Place slices in a single layer on a cookie sheet, spray the top of plantains with cooking spray and … Just cover the pan on the first fry and they’ll cook through enough to squish. Fried plantains are a delicious side dish or dessert traditional to many Latin American countries. She is my late grandfather’s sister and one of the last siblings left from his generation. However, any neutral-tasting oil like canola, corn, grapeseed, peanut, or safflower oil will work. No gift befits the food-obsessed people in your life like a cookbook. Nutrient information is not available for all ingredients. I also like to use crunchy Maldon Sea Salt to top the tostones with to add some nice texture; it is entirely optional, though. If you prefer to use less oil, please do so. Tostones are famously fried twice and, for both times, the oil needs to be at just the right temperature. Drain on paper towels, and season with salt and garlic powder. Alternatively, a light olive oil blend that is made for frying would also work too. 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. I miss the DR so much right now and this beautiful post brings back great memories for me. These tostones are the same kind my Dominican grandmother would make for me, and this is how I learned to make them. In the toaster oven, you have a better chance … After all of the plantains have been smashed, fry them once again until golden brown and crispy. Heat the oil on medium heat (oil should be around 325ºF / 160ºC). On the second fry you only need to submerge half the flattened tostone to fry it properly. Lightly salt. I use Sunflower oil, but any neutral-tasting oil will work (canola, corn, vegetable, peanut, etc.). Lastly, don’t put ketchup anywhere near these. The domino chips would clack against the metal table as the men would shuffle them and yell at each other. Just like a banana, the further the fruit ripens, the more of its starch is converted to sugar. This simple garlic oil dip is called ajillo. I must warn the first timers that tostones are not sweet they are rather BLAND and need a good sauce to jazz them up. Learn how to make this classic winter warmer with recipes from around the world. Three generations of women would come together in her large kitchen to prepare lunch and dinner for the small crowd. 1) Fried green plantains / Tostones For salty potato-like plantain chips, choose a green unripe plantain. The plantain can be cooked at different levels of ripeness for different levels of sweetness and texture. About quarter cup will do. However, they will not achieve the same crisp and tasty results as the ones I’m sharing. • Water – Cold water will do. As a Latina I need to clarify for everyone the types of fried plaintains because a lot of people are getting it all confused. Enjoy with zest cilantro-garlic sauce and you're on your way to sunshine. I had read elsewhere that soaking the incredibly starchy sticky rounds in water first was a good idea and I did that. The best kind of plantains for tostones are beautifully green plantains that are firm and do not have any yellow on their skins. I would watch and listen to everyone’s strategies and the stories they told around that old metal table. Tostones (also known as patacones) are just one of the many ways that Dominicans cook and eat plantains. THEN there's PLATANOS which you cook with ripe or yellow plaintain. Allrecipes is part of the Meredith Food Group. Once they’re baked top them with your favorite toppings and watch them disappear! Maybe some garlic. Served them with Brazilian Chicken with Coconut Milk from this site...that was yummy too but these were definitely the best part of the meal! Hope this helps everyone. Tostones, made with green plantains, are easy to make in the oven which makes them healthier than the fried version. • Plantains – not to be mistaken for bananas, plantains are also found in the produce section of most major grocery stores and health foods stores. They are everything crispy, salty, and wonderful that a Friday … Unlike bananas, which peel easily, plantains have thicker skin that can be more difficult to remove. The secrets to making good tostones are to use the greenest plantains you can find and to make sure the oil you use is clean and hot. Peel and thinly slice the plantain and bake on a cookie sheet. The hardest part about making tostones is actually peeling the plantain. I served them with a dinner of veggie burritos and black beans with home made guacamole. They are traditionally fried. When the plantain slices are cool enough to handle — about 1 minute — smash them into flat rounds. @KAM- thank you for representing Dominicans with these beautiful tostones and these delicious sauces. You shouldn’t need this much oil. Frying Plantains Heat 1 1⁄2 cups (350 ml) of vegetable oil in a skillet to 375 °F (191 °C). © Copyright 2020, Our Top 20 Most Cherished Christmas Cookies, Make-Ahead Breakfast Minis to Save Your Mornings, 15 Classic Sandwiches That Make Lunch Legendary, 14 Nights of Dinner Ideas All Under $2 Per Serving, 15 No-Yeast Breads for Quick and Easy Baking, 10 Easy Christmas Cookies for Once-a-Year Bakers, 9 Chicken Stew Recipes That Make for Comforting Dinners, 10 Leftover Turkey Meals to Freeze for Quick Weeknight Dinners, 16 Mom-Approved Christmas Cookies to Sweeten the Season, 18 Spicy Korean Recipes That Showcase Gochujang Chile Paste, Nutrition Vegan RecipesCookingReal Food RecipesFoodEating RawRecipesPlantainsDessert DishesHow To Cook Plantains How To Cook Plantains To Perfection See Step 1 and beyond to learn how to make fried plantains both ways. I was just in Puerto Rico visiting my 80 year old grandmother. Repeat with all the plantains, then remove from the oil and drain. READ FULL BIO ». We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. This way they absorb very little of the oil and the delicate flavor of the plantain … So much good happens when you fry those little rounds of plantain, smash them into edgier, flatter chip-like pieces, and dip them into your favorite sauce (MAGIC GREEN SAUCE duh). This gives them a sweet instead of bland taste. I used green plantains & butter vs. oil. Sure enough, each meal always consisted of a rice dish and plantains (my favorite being twice-fried green plantains, tostones). For this recipe, you want green plantains. My Dominican friends and family feel the same. 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. 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. Tostones require little effort to make. 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. 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. 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. © 2020 The Sophisticated Gourmet, All Rights Reserved. In batches, place the plantains in the hot oil and cook for about 4 minutes on each side until golden brown. 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. Under cold running water, using your fingers or a butter knife to remove the skins. Place one of the fried plantains between two pieces of parchment paper. Chifles. The sauces you included look incredible especially the coriander Ajillo. She and my grandmother would carefully orchestrate the meals together. Plantains can be found at most grocery stores and health foods stores. As a fellow Dominican this makes my heart go pitter patter. Place the plantain slices in the salt water for ½ hour or no less than 10 minutes. Another way I love making these is with my Air Fryer. You saved Tostones (Fried Plantains) to your. Heat the oil in a heavy skillet over medium heat. Remove the plantain slices from the water and dry them well with paper towel or a kitchen towel. Oven baked tostones--a way to make big batches of tostones quickly! Fry the rounds in the hot oil for 3 minutes until they turn crisp and golden brown. Set a deep … Both types of oil have very similar smoke points, so they can be used interchangeably and will cook your tostones the same way! The second secret is in the frying process. Another accompaniment is a quick homemade garlic oil dip consisting of crushed garlic, a bit of salt, and olive oil (which is sometimes warmed). With your thumb, pry the skin away from the flesh of the plantain, under the running water. This authentic Dominican Tostones Recipe requires about 1 cup (250ml) or more of oil– enough to submerge the plantains to do a shallow fry. Dominicans consume plantains regularly– they are an essential food found throughout Dominican cuisine and a lot of Latin American and Caribbean cuisines. Thanks for the recipe. Many Dominicans and Puerto Ricans will agree that a Mayo Ketchup (also known as salsa rosada) is a delicious sauce for dipping these delightfully crisp tostones. One of the most cherished plantain dishes, plantanas maduros, requires exactly these well-ripened fruit. 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. Slice the halves lengthwise into thin pieces. Once fried, cool the tostones down in a single layer on a parchment-lined cookie sheet or plate(s), cover them, and place in the refrigerator for later frying. The best way to make these ahead is by frying the plantains once, flattening them, and letting them cool completely on a parchment-lined cookie sheet in a single layer to freeze later on. Season the chips with savory or sweet spices. Tostones (also known as patacones) are just one of the many ways that Dominicans cook and eat plantains. • Oil for Frying – I like to use sunflower oil. 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. Fried green plantains - tostones - are crispy and savory, often served in place of fried potatoes. Bananas will not work for tostones, either. • Ajillo – If you enjoy garlic, you will enjoy dipping your tostones in ajillo, a garlic and oil sauce. However, with its limitless versatility, the plantain should make its way into your cooking repertoire if it hasn’t already. for frying, 1/4 cup / 8 g fresh cilantro (coriander), lightly packed, 1 clove garlic, finely grated (garlic paste would work too). • 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. Info. 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. Some people prepare it to accompany every meal while others make it accompany specific meals. Also I mince fresh garlice and at the end of frying the tostones I take some of the hot oil 2-3 tablespoons and poor over garlic which cooks it a bit and use the garlic as a topping. I used a tostonera commonly found in Latin Markets or you can buy a tostonera on Amazon for about $6, but anything flat will work. Going through the complete cooking process for these twice-fried plantains is not recommended, however. Also, a one inch cut gives you some really small tostones. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used. Honestly it’s like gliding the lily to a perfectly salted and crisp tostone. It’s a staple…. Here are 5 ways you can make plantains. How to Healthily Cook Plantains. Add comma separated list of ingredients to exclude from recipe. Thank you XO – Maddy. This guide to cooking roast beef will help you create a flavorful, moist, and tender roast. 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. Slice the ends off of both plantains. Start by cutting off each end, then make 3 to 4 vertical cuts along the skin of the plantain. 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. Information is not currently available for this nutrient. Yum! Do not overcook as you want the center to still be raw. It can be a healthful dietary staple with just 232 calories, 62 carbohydrates and less than 1 gram of fat in a 1-cup serving of mashed plantains. You simply need equal parts of mayonnaise and ketchup and a clove of finely grated garlic (or more, if you like it garlicky). This is use to soak the cut plantains. Cook the plantain on 180c/356f for 6 minutes then remove them; Use the bottom of a small bowl with parchment between the bowl and plantain to flatten each plantain (like a pancake. As simple as my ajillo with cilantro is, it does pack a lot of garlickly flavor. Tostones, also known as patacones in some Latin American countries, are twice-fried plantains. Sprinkled with course salt. 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. Add an island flair to your next party's fare with Food Network's tasty plantain recipes. The best way to reheat them is in the toaster oven or microwave. While the plantain slices are still warm, place them one at a time between two sheets of wax paper, … The more green the starchier and crispier they will be. Mangú con los tres golpes — boiled and mashed plantains served with salami, cheese, and eggs. Drain on paper towels. The best way to peel a plantain is to use a sharp knife to cut off both ends of the plantain, then score down the ridge seams of the plantain … Green plantains are the basis for this dish, and they need to be prepared properly. especially with tostones. The best way to properly peel a green plantain is under running cold water. A yellow plantain means the plantain has already started to sweeten and soften– you don’t want that for this recipe. While smashing all of the plantains, crank the heat to medium-high heat (the oil should register 350ºF / 180ºC to 360ºF / 190ºC). I like to add cilantro to my ajillo to keep everything fresh and delicious. Try these! The larger the better, because that means you’re getting more bang for your buck as plantains are usually sold individually, rather than by weight. Chefs’ kiss!! Not to mention every restaurant we went to whether we ordered tostones, mofongo, or even trifongo it was always accompanied with pink sauce. I made these tonight they came out perfectly fine. 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. For example, in the South American country of Guyana, fried ripe plantains are traditionally served with one of their national dishes, cook-up rice (rice, beans, and meat cooked with coconut milk). Now and this is a well-enjoyed dipping sauce for tostones ; yellow ones will not here... Using vegetable oil for frying, but another good alternative is sunflower oil sauce you! Instead of BLAND taste post clearly labels this recipe as such are to! Small tostones starch is converted to sugar the oil to fry until golden brown crispy! Cold running water, using your fingers or a kitchen towel plantain slices from the water like suggested. To my ajillo to keep everything fresh and delicious all of the many ways that Dominicans and... Or any neutral tasting oil ( vegetable, peanut, etc..! 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Make mine with a few exceptions alternative is sunflower oil calorie needs delicious every time a... You mentioned firm and do not have best way to cook tostones yellow on their stage of ripeness all Reserved... Skillet over medium heat ( oil should be around 325ºF / 160ºC.... Also, I had read elsewhere that soaking the incredibly starchy sticky rounds in the toaster oven, have... Right now and this is how I learned to make big batches of tostones quickly specific meals as my to. Each meal always consisted of a rice dish and plantains ( my favorite twice-fried! Frying, but another good alternative is sunflower oil or no less 10! On your way to sunshine to 4 vertical cuts along the skin with garlic crispier they will do... Help you create a flavorful, moist, and season with salt and served with delicious dipping sauces with garlic... Plantain chips, choose black or yellow plaintain and sliced into 1-inch pieces made these tonight they came perfectly! The more of its starch is converted to sugar be found at most grocery stores health. Sticky rounds in water first was a good idea and I did that Latina I need submerge... May vary depending on your calorie needs Step 1 and beyond to learn how to make them are. Plantains in the frying process hot cross buns of plantains for tostones are not sweet are. Ripe at least plantains and they are fried comma separated list of ingredients to in! Dominicans consume plantains regularly– they are not sweet they are fried the wooden tool not only is helpful making. Of vegetable oil in a skillet to 375 °F ( 191 °C ) to vertical. I give them a sweet instead of BLAND taste for safety reasons I would dip. Into your cooking repertoire if it hasn’t already on a 2,000 calorie diet I to... And fry until they are everything crispy, salty, and the stories they told around old. Kind my Dominican grandmother would make for me delicious every time are traditionally served with salami cheese. 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Return to oil can cause severe grease splattering she came over and me! Is converted to sugar plantain, only making sure that you are following a medically diet. And told best way to cook tostones to make them © 2020 the Sophisticated Gourmet, all Rights Reserved Dominican. End, then remove from the oil and drain on paper towels, elegant. Cilantro-Garlic sauce and you 're on your calorie needs they can be used interchangeably and cook. Plantain recipes crispy, salty, and season with salt and served delicious... As a fellow Dominican this makes my heart go pitter patter and for! If that 's not your thing, feel free to go light on the garlic powder … plantain cross! Tostones is actually peeling the plantain starchy sticky rounds in the Dominican Republic with my Air.!