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. Add plantains; cover with cold water. tsk tsk tsk….real dominican cooker here (hubs is half dominican, half irish-don’t ask LOL!) Thank you for the recipe!! If you’ve never tried tostones, boy are you missing out! Make this recipe in less than 30 minutes for a delicious, whole 30 approved snack. Cut yellow plantains in thinner diagonal slices. 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 … 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 for frying, 1/4 cup / 8 g fresh cilantro (coriander), lightly packed, 1 clove garlic, finely grated (garlic paste would work too). This Tostones recipe transports me back to childhood summers spent in the Dominican Republic with my family at my Tia Kika’s home. 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. Just made these last week. 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. If you were, you wouldn’t be looking at a post on the subject. These tostones are the same kind my Dominican grandmother would make for me, and this is how I learned to make them. Remove the plantain slices from the water and dry them well with paper towel or a kitchen towel. They’re cooked until soft and lightly golden brown. It’s quite easy to make tostones ahead of time. They are also eaten in Central America and throughout South America. The name comes from the Spanish verb tostar which means "to toast". Dec 7, 2017 - Explore Anais Payamps's board "Tostones Recipe" on Pinterest. Use the bottom of a small bowl with parchment between the bowl and plantain to flatten each plantain (like a pancake. Please read our Policies and Privacy. Cut off the ends of the plantain and peel it by making a slit down a corner of the plantain and lifting the peel. Serve: Best served freshly-fried as a side dish, but if you want to try it as an appetizer, we give the … © 2020 Sophisticated Gourmet, All Rights Reserved. Lastly, don’t put ketchup anywhere near these. It has been nearly a decade since I have been back to her home. Under cold running water, using your fingers or a butter knife to remove the skins. • Salt – I like to use fine-grain sea salt to flavor the water the plantains will soak in before they are fried. I like to add cilantro to my ajillo to keep everything fresh and delicious. I grew up eating Tostones and I’ve never saw them cooked on a grill so this is different. Recipe yields 4 to 6 servings; you could likely double the Bananas will not work for tostones, either. Golden, crisp and salty, Tostones are the favorite Dominican side dish. For this recipe I’m using about 1/4 of the 7 pound bag of Kingsford Original Charcoal. Fry green plantain for about one minute each side and … Tostones, which are made with unripe green plantains, are deliciously savory and salty. A few days ago we shared our Racairo friend’s congri (Dominican* bean rice). you served KETCHUP!! It is very simple to make and requires garlic, salt, and olive oil. Alternatively, you can use a dull knife or butter knife to push the skin away from the flesh of the fruit. Place one of the fried plantains between two pieces of parchment paper. These crispy twice-fried green plantains are served with an easy homemade cilantro garlic sauce (ajillo) and a delicious garlicky pink sauce (salsa rosada). 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. With your thumb, pry the skin away from the flesh of the plantain, under the running water. Nov 3, 2020 - The best Dominican recipes from the internet's oldest Dominican food blog. 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. Your friends must be imaginary jaja! My Dominican friends and family feel the same. especially with tostones. I’m looking at my Puerto Rican friends and they’re in complete agreement. • Mayo Ketchup (Salsa Rosada) – this is a well-enjoyed dipping sauce for tostones. 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. Dominicans consume plantains regularly– they are an essential food found throughout Dominican cuisine and a lot of Latin American and Caribbean cuisines. Thank you XO – Maddy. Once fried, the plantains are flattened and returned to the oil to fry until they are tanned and crisp. I was just in Puerto Rico visiting my 80 year old grandmother. Tostones, also known as patacones in some Latin American countries, are twice-fried plantains. About 1 cup / 240 ml sunflower oil or any neutral tasting oil (vegetable, canola, corn, etc.) Bringing you traditional Dominican food since 2001. 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. A little salt. Three generations of women would come together in her large kitchen to prepare lunch and dinner for the small crowd. READ FULL BIO ». Directions. The title of this post clearly labels this recipe as such. Honestly it’s like gliding the lily to a perfectly salted and crisp tostone. 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. rice–1c. 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. Posts about tostones recipe written by Arturo Féliz-Camilo Hello friends and fellow foodies! See more ideas about recipes, caribbean recipes, cuban recipes. 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 crispy, crunchy, delicious slices of green plantains, squashed, double fried to perfection and sprinkled with salt! @KAM- thank you for representing Dominicans with these beautiful tostones and these delicious sauces. Classic tostones recipe Makes 14-16 pieces, depending on the size of your plantains. Add plantains, a few at a time, and cook for 30-60 seconds or until lightly browned. On the second fry you only need to submerge half the flattened tostone to fry it properly. • Ajillo – If you enjoy garlic, you will enjoy dipping your tostones in ajillo, a garlic and oil sauce. 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. The best kind of plantains for tostones are beautifully green plantains that are firm and do not have any yellow on their skins. 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. Occasionally I would make my way into the house and ask my mother if we’d be having tostones– I was obsessed to say the least. The sauces you included look incredible especially the coriander Ajillo. Plantains should not be confused with bananas. The recipe requires two very specific Maybe some garlic. Drain plantains; place on paper towels and pat dry. The wooden tool not only is helpful when making tostones, it often doubles as wall art. I‘d suggest at least 2 inches. She is my late grandfather’s sister and one of the last siblings left from his generation. 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. Immediately salt them as they come out of the oil. 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. They are topped with salt and served with delicious dipping sauces like an ajillo or salsa rosada. 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. Tostones require little effort to make. This authentic Dominican Tostones Recipe requires about 1 cup (250ml) or more of oil– enough to submerge the plantains to do a shallow fry. • Water – Cold water will do. 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. I've added some fresh cilantro (coriander) to mine to add some freshness. Haitians call them bananes pesées , or banan peze . But don’t panic, get ready to be mindblown by this simple, cultural, and delicious With a very crispy texture, is vastly preferred to French fries. Save my name, email, and website in this browser for the next time I comment. I added some smashed garlic cloves to the water like you mentioned. See more ideas about dominican food, recipes, food. Place the plantain slices in the salt water for ½ hour or no less than 10 minutes. Mix the 3 cups of water and salt together (just until the salt is dissolved). This recipe is simple, made with just four ingredients, and can be made in under 15 minutes! This simple garlic oil dip is called ajillo. Tostones (also known as patacones) are just one of the many ways that Dominicans cook and eat plantains. Tostones are traditionally served with an ajillo, an easy homemade garlic dip. Cut green plantains into about 1 inch circles. This crispy authentic Dominican Tostones recipe is what dreams are made of. Cook to soften them and then • Plantains – not to be mistaken for bananas, plantains are also found in the produce section of most major grocery stores and health foods stores. 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