CRISPY BAKED TOSTONES
Learn how to make crispy tostones (baked, not fried) with this foolproof recipe! Tostones, which are made with unripe green plantains, are deliciously savory and salty. Recipe yields 4 to 6 servings; you could likely double the recipe by using two baking sheets in the upper and lower thirds of the oven.
Provided by Cookie and Kate
Categories Snack or Side
Time 45m
Number Of Ingredients 4
Steps:
- Preheat the oven to 425 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper to prevent sticking.
- To prepare the plantains: Here's a helpful video. Slice off both ends of each plantain. Use the tip of a paring knife to cut through the skin of a plantain from top to bottom, following the curve of the plantain as you go. You want to slice just deep enough to cut through the skin (less than 1/4 inch deep)-you'll get the feel of it as you go. Repeat twice more on the plantain so you have three evenly-spaced slits. Use your fingers or a spoon, angled downward, to pry off each section. Discard the skins and repeat for the remaining plantains. Slice the plantains into 1-inch thick rounds, then set aside.
- On the prepared baking sheet, toss the sliced plantains with 2 tablespoons of the oil. Disperse them evenly across the pan, flat sides down. Bake for 15 minutes, then place the pan on a heat-safe surface.
- Using the bottom of a glass liquid measuring cup (or mason jar or other sturdy glass), gently press straight down on one round to achieve about 1/4-inch thickness. Repeat for each round.
- Brush the tops of each round with oil, making sure to get into all the nooks and crannies. Flip them and brush the other sides (you may need to use just a bit more than 2 tablespoons oil here). Sprinkle the salt over the rounds.
- Return the pan to the oven and bake for 14 to 17 minutes, until nicely golden and sizzling. Season with additional salt, to taste. Serve warm with dipping sauce, if desired.
Nutrition Facts : Calories 190 calories, Sugar 13.4 g, Sodium 106.9 mg, Fat 9.4 g, SaturatedFat 1.2 g, TransFat 0 g, Carbohydrate 28.5 g, Fiber 2.1 g, Protein 1.2 g, Cholesterol 0 mg
TOSTONES
Steps:
- Start by slicing the plantains. Cut off the ends of each plantain and discard them. Use the tip of a paring knife to slit the peel lengthwise, then cut the plantain in half. Using your thumb (or a spoon), lift the edges of the peel to help loosen it from the plantain. Remove and discard the peel.
- Once peeled, slice the plantains at an angle, into 1 to 1 ½-inch pieces.
- In a large skillet, heat the vegetable oil over medium heat. Working in batches if necessary, add the sliced plantains and fry for about 1 minute per side, or until they soften slightly and gain some color.
- Remove them from the pan and, using a tostonera press or a flat bottomed ramekin (or glass), gently press each slice until about 1/4 inch thick.
- Return the pieces to the hot pan, and fry until crispy, about 2 minutes per side.
- Transfer the tostones to a cooling rack (or a paper towel lined plate) and season generously with salt while they are still hot.
- Serve immediately!
Nutrition Facts : Calories 214 kcal, Carbohydrate 29 g, Protein 1 g, Fat 12 g, SaturatedFat 10 g, Sodium 4 mg, Fiber 2 g, Sugar 13 g, ServingSize 1 serving
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.
Nutrition Facts : Calories 203 kcal, Carbohydrate 29 g, Protein 1 g, Fat 11 g, SaturatedFat 9 g, Sodium 4 mg, Fiber 2 g, Sugar 13 g, ServingSize 1 serving
PUERTO RICAN TOSTONES (FRIED PLANTAINS)
Crispy fried plantains. A plantain is a very firm banana. Serve as side dish with your meal or as appetizers.
Provided by Lymari
Categories 100+ Everyday Cooking Recipes Vegetarian Side Dishes
Time 20m
Yield 2
Number Of Ingredients 4
Steps:
- Peel the plantain and cut it into 1-inch chunks.
- Heat the oil in a large skillet. Place the plantains in the oil and fry on both sides,; approximately 3 1/2 minutes per side.
- Remove the plantains from the pan and flatten the plantains by placing a plate over the fried plantains and pressing down.
- Dip the plantains in water, then return them to the hot oil and fry 1 minute on each side. Salt to taste and serve immediately.
Nutrition Facts : Calories 135.7 calories, Carbohydrate 28.5 g, Fat 3.3 g, Fiber 2.1 g, Protein 1.2 g, SaturatedFat 0.5 g, Sodium 14.2 mg, Sugar 13.4 g
TOSTONES (FRIED PLANTAINS)
A Puerto Rican side, usually served with rice and beans in our family.
Provided by Melanie
Categories 100+ Everyday Cooking Recipes Vegetarian Side Dishes
Time 35m
Yield 6
Number Of Ingredients 4
Steps:
- Heat the oil in a heavy skillet over medium heat. Place a few plantain slices in the oil, and cook until lightly golden in color, about three minutes. Drain on paper towels. Repeat with the remaining slices.
- While the plantain slices are still warm, place them one at a time between two sheets of wax paper, and flatten by hand to 1/4 inch thick. Return flattened slices to the skillet, and continue frying until golden brown. Drain on paper towels, and season with salt and garlic powder.
Nutrition Facts : Calories 174.8 calories, Carbohydrate 28.7 g, Fat 7.7 g, Fiber 2.1 g, Protein 1.2 g, SaturatedFat 1.1 g, Sodium 197.4 mg, Sugar 13.5 g
TOSTONES
A staple dish throughout the Caribbean and Latin America, tostones are crisp, flattened plantains that are often served as appetizers and side dishes. Unlike sweet maduros, which are made with very ripe, almost black, yellow plantains, savory tostones are made with unripe green plantains. Tostones are fried twice: The first fry sears the cut sides of the plantains, establishing a base layer of color; the second fry ensures that every edge is golden and crunchy. Tostoneras, wooden tools designed to create the perfect tostone shape, come in handy here, but a flat-bottomed cup will do just fine in its place.
Provided by Kiera Wright-Ruiz
Categories finger foods, appetizer, side dish
Time 10m
Yield 3 to 4 servings
Number Of Ingredients 3
Steps:
- Trim and discard the ends of the plantains. Use a paring knife to cut a slit along the length of the plantain to easily remove the peel, carefully avoiding cutting into the flesh. If the peel is too firm, use a spoon to lift the edges, then discard the peel. Slice the plantain crosswise into 1-inch rounds (about 8 pieces per plantain).
- In a large skillet, heat about 1/8-inch vegetable oil over medium. When the oil shimmers, add the plantains, flat-side down. Fry until beginning to turn golden, about 1 minute per side.
- While keeping the heat on, transfer plantains to a cutting board. Working with one piece at a time, use a tostonera or large flat-bottomed cup to gently press each plantain to about 1/2-inch thick. (If using a cup, keep it as centered as possible to flatten the plantains evenly.)
- Working in batches if necessary to avoid crowding the pan, pan-fry the flattened plantains until golden-brown, 1 to 2 minutes per side.
- Using a slotted spoon, transfer tostones to a paper towel-lined plate to drain. While hot, season with salt to taste. Serve immediately.
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