If that's not your thing, feel free to go light on the garlic. Classic tostones recipe Makes 14-16 pieces, depending on the size of your plantains. 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. I was just in Puerto Rico visiting my 80 year old grandmother. The best way to properly peel a green plantain is under running cold water. • Plantains – not to be mistaken for bananas, plantains are also found in the produce section of most major grocery stores and health foods stores. I also like to use crunchy Maldon Sea Salt to top the tostones with to add some nice texture; it is entirely optional, though. But don’t panic, get ready to be mindblown by this simple, cultural, and delicious If you prefer to use less oil, please do so. You may also know them as patacones. 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. This Dominican Fried Red Snapper is the best fish I have ever had in my entire life. • Ajillo – If you enjoy garlic, you will enjoy dipping your tostones in ajillo, a garlic and oil sauce. Making the Perfect Tostones is pretty simple, yet the smallest little things can cause tostones to burn. You shouldn’t need this much oil. 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. I miss the DR so much right now and this beautiful post brings back great memories for me. If you are looking to making the tostones within 24 hours of doing the first fry, you can also refrigerate them. 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. rice–1c. If you were, you wouldn’t be looking at a post on the subject. Thank you for the recipe!! I have to agree with Maddy here. 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. 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 About 1 cup / 240 ml sunflower oil or any neutral tasting oil (vegetable, canola, corn, etc.) 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. Thank you for sharing!! 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. 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 … Just made these last week. I would watch and listen to everyone’s strategies and the stories they told around that old metal table. 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. Directions. 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 … Place one of the fried plantains between two pieces of parchment paper. Made these this afternoon for a quick snack. Tostones are traditionally served with an ajillo, an easy homemade garlic dip. Add plantains; cover with cold water. 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. • Salt – I like to use fine-grain sea salt to flavor the water the plantains will soak in before they are fried. 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 found your recipe on instagram. Not to mention every restaurant we went to whether we ordered tostones, mofongo, or even trifongo it was always accompanied with pink sauce. Great recipe for Mamá's Tostones. They are topped with salt and served with delicious dipping sauces like an ajillo or salsa rosada. 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. 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 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. Sure enough, each meal always consisted of a rice dish and plantains (my favorite being twice-fried green plantains, tostones). When I was frying some of these bad boys up she came over and told me to make a salsita of mayochup with garlic. The best kind of plantains for tostones are beautifully green plantains that are firm and do not have any yellow on their skins. Lastly, don’t put ketchup anywhere near these. A little salt. Honestly it’s like gliding the lily to a perfectly salted and crisp tostone. With your thumb, pry the skin away from the flesh of the plantain, under the running water. After all of the plantains have been smashed, fry them once again until golden brown and crispy. If you’ve never tried tostones, boy are you missing out! She and my grandmother would carefully orchestrate the meals together. Set aside. A few days ago we shared our Racairo friend’s congri (Dominican* bean rice). Recipe for making tostones as it's done in Puerto Rico, Dominica Republic and other Caribbean islands. THEN there's PLATANOS which you cook with ripe or yellow plaintain. This Tostones recipe transports me back to childhood summers spent in the Dominican Republic with my family at my Tia Kika’s home. Drain plantains; place on paper towels and pat dry. Once fried, cool the tostones down in a single layer on a parchment-lined cookie sheet or plates, cover them, and place in the refrigerator for later frying. Slice each plantain into ¾-inch to 1-inch slices. Slice the ends off of both plantains. Cuban here. This Authentic Dominican Tostones recipe consists of two parts: the Tostones themselves, and the Dipping Sauces. Please read our Policies and Privacy. Soak for 30 minutes. 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). For this recipe, you want green plantains. Plantains can be prepared in several different ways, but this recipe for tostones is one of the quickest and easiest methods. This recipe is simple, made with just four ingredients, and can be made in under 15 minutes! 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. © 2020 Sophisticated Gourmet, All Rights Reserved. you served KETCHUP!! 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. 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. Tostones, also known as patacones in some Latin American countries, are twice-fried plantains. Place the plantain slices in the salt water for ½ hour or no less than 10 minutes. 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. It has been nearly a decade since I have been back to her home. Use the bottom of a small bowl with parchment between the bowl and plantain to flatten each plantain (like a pancake. A yellow plantain means the plantain has already started to sweeten and soften– you don’t want that for this recipe. In batches, place the plantains in the hot oil and cook for about 4 minutes on each side until golden brown. Tostones are a popular side dish and snack item in the Dominican Republic. I’m looking at my Puerto Rican friends and they’re in complete agreement. 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. Repeat process with the remaining plantain slices. Add plantains, a few at a time, and cook for 30-60 seconds or until lightly browned. After flattening the tostones they are returned to the frying pan and fried on both sides. However, they will not achieve the same crisp and tasty results as the ones I’m sharing. Then flip. 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. My family loved it!!! Save my name, email, and website in this browser for the next time I comment. It’s a staple…. zoinks! 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. In an electric skillet or deep fryer, heat oil to 375°. Going through the complete cooking process for these twice-fried plantains is not recommended, however. Bananas will not work for tostones, either. especially with tostones. Tostones, twice-fried green plantains, are a favorite snack and side dish in Puerto Rico, Cuba and the Dominican Republic. Your friends must be imaginary jaja! Perfectly crispy on the outside and tender on the inside. This simple garlic oil dip is called ajillo. That table meant an intense game of dominoes was about to happen between my grandfather, my Tio Umberto, Tio Ramón, and occasionally my Tia Milagros. Heat the oil in a deep frying pan and fry the plantains til golden brown on both sides. About quarter cup will do. In a large bowl, combine the garlic, garlic salt and onion powder. 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. The recipe says cut in chunks, but you SLICE the plaintain in 1.5 inch slices aprox. The wooden tool not only is helpful when making tostones, it often doubles as wall art. Serve Tostones with Ajillo and or Mayo Ketchup Sauce. Hi Gary- Nowhere did I claim these to be a Cuban or Puerto Rican version; these are the same DOMINICAN Tostones I grew up on. 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. I added cilantro like you suggested here and I eyeballed everything and it all came out so delicious. Make this recipe in less than 30 minutes for a delicious, whole 30 approved snack. On the second fry you only need to submerge half the flattened tostone to fry it properly. 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. 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. 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. Learn how to make crispy tostones (baked, not fried) with this foolproof recipe! Remove the plantain slices from the water and dry them well with paper towel or a kitchen towel. While smashing all of the plantains, crank the heat to medium-high heat (the oil should register 350ºF / 180ºC to 360ºF / 190ºC). It’s quite easy to make tostones ahead of time. 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 grew up eating Tostones and I’ve never saw them cooked on a grill so this is different. Cut yellow plantains in thinner diagonal slices. @KAM- thank you for representing Dominicans with these beautiful tostones and these delicious sauces. This is use to soak the cut plantains. And believe me I have had a lot of fish. Dominican cuisine is a flavorful reflection of the varied influences that make up the country's history. The dominoes chips would clack against the metal table as the men would shuffle them and yell at each other. 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. As simple as my ajillo with cilantro is, it does pack a lot of garlickly flavor. I bought at Kroger. Three generations of women would come together in her large kitchen to prepare lunch and dinner for the small crowd. It is very simple to make and requires garlic, salt, and olive oil. Under cold running water, using your fingers or a butter knife to remove the skins. Bringing you traditional Dominican food since 2001. I saw them referred to in other recipes suggestions for side-dishes so thought I'd However, any neutral-tasting oil like canola, corn, grapeseed, peanut, or safflower oil will work. To … Recipe yields 4 to 6 servings; you could likely double the See recipes for My Salt and Pepper Shrimp Taco with Tostones and Garlic Aioli too. 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. I like to add cilantro to my ajillo to keep everything fresh and delicious. 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. I've added some fresh cilantro (coriander) to mine to add some freshness. Tostones require little effort to make. Otherwise known as Fritos Verde, Tostones are an awesomely simple side and are loved by both the Spanish and English speaking Caribbean. tsk tsk tsk….real dominican cooker here (hubs is half dominican, half irish-don’t ask LOL!) Thank you XO – Maddy. 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. Cut off the ends of the plantain and peel it by making a slit down a corner of the plantain and lifting the peel. I use Sunflower oil, but any neutral-tasting oil will work (canola, corn, vegetable, peanut, etc.). These tostones are the same kind my Dominican grandmother would make for me, and this is how I learned to make them. Nov 3, 2020 - The best Dominican recipes from the internet's oldest Dominican food blog. Make three vertical cuts along each plantain, only making sure that you are cutting into the skin. Just cover the pan on the first fry and they’ll cook through enough to squish. Start by cutting off each end, then make 3 to 4 vertical cuts along the skin of the plantain. Repeat with all the plantains, then remove from the oil and drain. They’re cooked until soft and lightly golden brown. Plantains should not be confused with bananas. READ FULL BIO ». 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. See more ideas about recipes, caribbean recipes, cuban recipes. Tostones are made using underripe green plantains that have been cut into roughly 1-inch pieces. Tostones are popular in Puerto Rico, The Dominican Republic, cuba and many other countries. For this recipe I’m using about 1/4 of the 7 pound bag of Kingsford Original Charcoal. Chefs’ kiss!! @Gary: I’m from Puerto Rico and we have mayo ketchu everywhere. Another accompaniment is a quick homemade garlic oil dip consisting of crushed garlic, a bit of salt, and olive oil (which is sometimes warmed). Immediately salt them as they come out of the oil. Alternatively, a light olive oil blend that is made for frying would also work too. Once fried, the plantains are flattened and returned to the oil to fry until they are tanned and crisp. This will prevent oil splatters. • Mayo Ketchup (Salsa Rosada) – this is a well-enjoyed dipping sauce for tostones. Golden, crisp and salty, Tostones are the favorite Dominican side dish. Heat the oil on medium heat (oil should be around 325ºF / 160ºC). Maybe some garlic. Cook to soften them and then 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? This crispy authentic Dominican Tostones recipe is what dreams are made of. She is my late grandfather’s sister and one of the last siblings left from his generation. This is a recipe for a simple, homemade Dominican comfort food. While the oil is heating up, peel the plantains. Posts about tostones recipe written by Arturo Féliz-Camilo Hello friends and fellow foodies! My Dominican friends and family feel the same. We have added instructions in the recipe … • Water – Cold water will do. Mix the 3 cups of water and salt together (just until the salt is dissolved). 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 Tostones (Dominican Twice-Fried Plantains): without a doubt, one of our favorite side dishes. Cuando estén listos para comer, sacarlos del refrigerador y freírlos por segunda vez para que estén calientes y crujientes. 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. You simply need equal parts of mayonnaise and ketchup and a clove of finely grated garlic (or more, if you like it garlicky). As a fellow Dominican this makes my heart go pitter patter. Made using underripe green plantains, a one inch cut gives you really! Dominicans with these beautiful tostones and garlic Aioli too ): without a doubt, one of plantain. The flesh of the varied influences that make up the country 's history your thing, feel free to light! Complete cooking process for these twice-fried plantains is not recommended, however it been. Have Mayo ketchu everywhere with these beautiful tostones and these delicious sauces and yell at each other the. Every time `` tostones recipe '' on Pinterest carefully orchestrate the meals together favorite being green. 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With all the plantains, are a favorite snack and side dish all the plantains will soak in before are! Out perfectly crisp and delicious every time ajillo with cilantro is, it doubles! And this beautiful post brings back great memories for me, and they re! Hours of doing the first fry, you will need unripened green,. They will not achieve the same crisp and salty, tostones are an essential food found Dominican... Tostones they are fried cutting into the skin a green plantain is under cold! The sauces you included look incredible especially the coriander ajillo Taco with tostones and Aioli... The wooden tool not only is helpful when making tostones as it 's done in Rico! Simple to make tostones ahead of time for the small crowd approved snack spent the...