Twice Fried And Mashed Green Plantains Tostones Recipes

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.

TOSTONES: TWICE-FRIED GREEN PLANTAIN CHIPS RECIPE

Steps:

• Gather the ingredients.
• Fill a heavy bottom pot with 1 1/2 to 2 inches of oil and heat the oil to 375 F.
• Cut the ends from each plantain and peel the them while the oil is heating.
• Cut the plantains into 3/4-inch slices.
• Fry the slices in the hot oil for 3 minutes or until they turn a light golden color and they're semisoft.
• Remove the plantain slices with a slotted spoon and drain them on paper towels.
• When the plantain slices are cool enough to handle, about 1 minute, smash them into flat rounds.
• Fry the rounds in the hot oil again for 3 minutes until they turn crisp and golden brown.
• Remove the tostones with a slotted spoon and drain on paper towels. Salt to taste.

FRIED GREEN PLANTAINS (TOSTONES DE PLATANO VERDE)

Steps:

• Preheat oil in a fryer or Dutch oven to 365 degrees F.
• Peel the plantains and cut into 1-inch pieces. Place into preheated oil and fry for 5 minutes or until they begin to brown. Drain them on a paper-towel lines plate. Flatten them using a Tostonera or the bottom of a metal can and fry again at 385 degrees F for approximately 3 minutes. Drain again and sprinkle with salt and Garlic Mojo. For softer fried plantains, soak for a few minutes in salted water after the first fry, drain and fry again.
• Chop up the garlic very thinly or crush using a mortar and pestle or food processor with the salt to form a thick paste. In a mixing bowl, combine the garlic paste and juice, and let the mixture sit at room temperature for 30 minutes or longer.

TWICE FRIED PLANTAINS

Steps:

• Cut off the ends of the plantain, then use a small knife to cut a slit along their natural ridges.
• Pry the skin loose, using a knife if necessary, and then pull it off.
• Cut the plantains crosswise into 1" rounds.
• Place them in a bowl with the water, salt, and garlic for 30 minutes.
• In a medium sized pot, or frying pan heat the oil to 325 degrees.
• Drain the plantain slices and pat with a paper towels.
• Fry a few rounds at a time, turning them occasionally until golden, not brown, and tender when pierced with a knife, about 5 minutes.
• Drain the cooked slices on paper towels and allow them to cool for at least 1 minute.
• Place the fried slices one by one between two pieces of waxed paper on a cutting board.
• Gently press each slice with a mllet or rolling pin into rounds approximately 1/3" thick and 2" in diameter.
• When all the slices are pressed, heat oil to 375 degrees, then refry the slices until golden brown and crispy on the outside, tender on the insdie, about 3 minute Drain the rounds on paper towel and sprinkle with salt, enjoy!.

TOSTONES (GREEN PLANTAIN CHIPS)

Steps:

• Cut the tips off the plantains. Score the plantains lengthwise on both sides and place in a bowl. Cover with boiling water. Let sit for 10 minutes. Peel, using a small sharp knife, and slice into 1/2inch slices.
• Heat the oil to rippling in a large frying pan over medium heat. Cook the plantains for 10 minutes. Remove the plantain slices from the oil (reserving the oil) and place in one layer on a tea towel or several layers of absorbent paper on a counter top. Turn to remove excess oil. Using bunchedup absorbent paper or another tea towel, press down on each slice. Heat the reserved oil to 375 degrees and fry the plantains until crisp and golden. Season with garlic powder and salt.

FRIED GREEN PLANTAINS AND GARLIC SAUCE: TOSTONES WITH MOJO

Steps:

• Peel plantains and cut on a diagonal into 3/4-inch thick slices. In a heavy skillet, heat 3/4 cup oil and fry plantain slices until golden brown. Lift slices onto plate or tray to cool, and press with spatula to flatten. Return to hot oil and fry again until crisp. Drain on paper towels. Season with salt and pepper, and keep warm on a serving plate.
• In small bowl, make mojo by whisking together fresh garlic, sour orange juice, and remaining 1/4 cup oil. Dress each serving of plantains with mojo and serve immediately.

TOSTONES RECIPE

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.

TWICE-FRIED AND MASHED GREEN PLANTAINS (TOSTONES)

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.