Hispanic Kitchen

Spice It Up!

Tostones are another variation of the fried plantain theme. Tostones, twice-fried green plantains, are a favorite snack and side dish in Puerto Rico, Cuba and the Dominican Republic. Haitians call them bananes pesées, or banan peze. They are also popular in Central America and throughout South America. In Ecuador, Peru, Colombia and Venezuela they are known as patacones.

The green plantains are fried and then flattened with your Plantain Press – Tostonera.

The Tostones are then fried again until golden and crispy. Traditionally, green plantains were flattened with newspaper or wax or parchment paper. Now, thanks to the Plantain Press, the Tostonera is the best and easiest way to get perfectly uniform and delicious plantains.

And you won’t burn the palms of your hands!

 


The trickiest thing about making these delicacies is choosing the right plantain. Ana’s favorite is the Hawaiian Plantain. It is shorter and uniformly fatter than the traditional one. If, however, you cannot find Hawaiian plantains, then buy a couple of really dark green plantains, peel them, and soak them in salted water for ten to fifteen minutes before frying them. They tend to be addictive!

Serves 6 to 8 

Ingredients

2 cups corn oil
3 Hawaiian plantains or green plantains
Coarse Salt
2 cups corn oil
3 Hawaiian plantains or green plantains
Coarse Salt

Preparation

Heat 2 to 3 inches of oil to 375°F in a large Caldero over medium heat. Using your cutting board, cut about half an inch from both ends of each plantain with the skin on into 1 ½ - to 2–inch slices. Use your knife to peel the skin off each plantain.

Carefully place 4 to 5 plantain slices in the oil; it should be hot enough to bubble around the plantain, but not so vigorously that it begins to add color right away (about 325 degrees). In your Caldero fry the plantains for 3 minutes on each side, then transfer them to a paper towel lined platter to drain and cool slightly. Fry the remaining slices in the same manner, allowing the oil to return to 325°F between batches. Raise the temperature of the oil to medium high heat or about 375 degrees for the second stage of frying.

Once you have fried all the plantain slices, begin flattening them with your Plantain Press – Tostonera. Place the plantain slices in the center of your Tostonera and press down, flattening the plantain slice to about ¾-inch-thickness. Continue with the remaining slices.

Making sure the oil temperature is approximately 375 degrees or medium high, carefully drop the plantains or lower them into the soil using your skimmer.

Fry in small batches for 3 to 4 minutes on each side until golden and crispy. With your skimmer transfer them to a paper towel-lined plate to drain and sprinkle them with lots of coarse salt. Serve immediately.

For more delicious recipes visit www.imusaUSA.com.

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Tags: toston, tostones, IMUSA, patacomes., patacones, recipe

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Comment by Frankie on January 7, 2011 at 12:24pm
I love tostones.  I like two dip the plantain in some mince garlic mixed before the second frying.  I haven't made them in so long, I thing I will make myself some tonight.

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