Tostones: “Un Comida Typica puertorriqueña”
The Tostone is a staple in many Hispanic cultures. It can be found served along dishes throughout the Caribbean and Latin America. This style of preparation is Puerto Rican, the steps may vary slightly from country to country, but the end result is always a deliciously crisp plantain chip. A double fried plantain makes the perfect addition to any plate, especially one served with rice and beans!
Here is a quick 5 step recipe to walk you through and deliver the perfect fried plantain:
Pick your Plantain!
You want to use one that is still green. If you wait too long and it turns yellow no worries, it’ll still makes for good platanos! The difference is that a tostone is flattened and therefore gets more crisp like a chip. A plantano is not flattened and since it is made with ripened fruit, it is sweet. At the perfect stage of maturation, the plantano can become slightly caramelized. Sounds heavenly I know, but that’s for another time.
Slice your plantain into 1 inch thick pieces. Put some salt in a bowl and fill with enough water to cover your plantain pieces. Soak for 20 to 60 minute
Fill a skillet with vegetable or canola oil, (if you want to take a healthier route you can use coconut oil) so your plantain pieces will be half submerged. On medium heat fry each side until you see a slight difference in color. Be sure to heat your oil so it makes a nice sizzling sound when you put the plantains in. If it does not sizzle it is not ready and the plantain will absorb the oil and not get crisp. If it’s a loud scorching sizzle, the oil is too hot and will burn the tostones.
Carefully remove the plantains from the skillet with a pair of tongs. Using a tostonera, a double hinged plantain press, or another flat object, flatten the plantain pieces into the shape of a tostone. Return to the pan.
You can see when I prepared this batch I did not have my tostonera. But not to worry, anything that can flatten it will do. You can use a kitchen mallet or 2 sheet pans. You can see I used a metal measuring cup here. Be careful the plantain doesn’t stick to whatever you decide to use. You can use pieces of wax paper to help if this happens.
Continue frying for 3 to 4 minutes, flipping occasionally, until the tostones are an even golden brown. Using tons, remove the tostones from the pan and place on a paper towel lined plate to absorb excess oil. Serve immedieatly. Enjoy plain, with beans and queso, guacamole, salsa or any of your other favorite dips.
The Final Masterpiece:
Image Credit: MySpanishNotes.blogspot.com
Written by Danielle Galella
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