Tostones Pronounced Toes Tone Es Recipes

PATACONES OR TOSTONES (FRIED GREEN PLANTAINS)

Steps:

• You need just enough oil to cover the bottom of the pan by about 1/2-inch. Heat it to 325 degrees F.
• Cut off the ends and score down the ridges of each plantain, then pry the skin off using your fingers or a spoon.
• You can slice on a diagonal or straight across. Then fry on each cut side for 3 to 5 minutes until the plantains turn golden yellow and soften slightly. Transfer to a plate or baking sheet lined with paper towel.
• You can use the back of a wooden spoon, a flat-bottomed measuring cup, or a glass to press each plantain, smashing it into a disc between 1/4-inch and 1/2-inch thick. Increase the heat of the oil slightly to 350 degrees F, then fry each smashed plantain again until crispy and lightly browned, about 5 to 7 minutes total, flipping partway through. Remove from the oil and transfer to a plate to keep warm.
• You can keep cooked tostones warm in an oven set to a low temperature of between 200 and 250 degrees F.

TOSTONES

Steps:

• In a large bowl, combine the garlic, garlic salt and onion powder. Add plantains; cover with cold water. Soak for 30 minutes. , Drain plantains; place on paper towels and pat dry. In an electric skillet or deep fryer, heat oil to 375°. Add plantains, a few at a time, and cook for 30-60 seconds or until lightly browned. Remove with a slotted spoon; drain on paper towels., Place plantain pieces between two sheets of aluminum foil. With the bottom of a glass, flatten to 1/2-in. thickness. Fry 2-3 minutes longer or until golden brown. , Combine seasoning mix ingredients; sprinkle tostones with seasoning mix.

TOSTONES

Steps:

• To make the tostones:
• With a small sharp knife cut the ends from each plantain and cut a lengthwise slit through the skin along the inside curve. Beginning in the center of the slit, pry the skin from the plantain and cut the flesh crosswise into 1-inch-thick pieces. In a deep fryer or large deep skillet heat 1 1/2 inches of the oil to 375°F. on a deep-fat thermometer, in it fry a batch of the plantain pieces for 1 1/2 to 2 minutes, or until they are pale golden, and transfer them with a slotted spoon to paper towels to drain briefly. Working quickly, using a tortilla press or the flat bottom of a glass or bottle, flatten each piece, a cut side up, between sheets of wax paper to a thickness of no less than 1/4 to 1/3 inch. Refry the flattened pieces in the 375°F. oil, turning them occasionally, for 2 to 3 minutes, or until they are golden, transfer them with a slotted spoon to paper towels to drain, and season them with salt. (The tostones should be crisp on the outside and chewy on the inside.) Fry the remaining plantain pieces in batches in the same manner. The tostones are best served immediately, but they may be made 1 day in advance, wrapped well in plastic bags, and reheated on a rack in a shallow baking pan in a preheated 450°F. oven for 3 to 5 minutes, or until they are heated through. Serve the tostones with the sauce.
• To make the sauce:
• In a heatproof bowl combine the onion, the scallions, the bell pepper, the garlic, the chili, the salt, and the thyme. In a small saucepan bring the water to a boil with the vinegar, pour the vinegar mixture over the vegetable mixture, and let the mixture cool. Stir in the lime juice and the oil. The sauce may be made 2 days in advance and kept covered and chilled. Let the sauce come to room temperature, stir in the chopped coriander, and garnish the sauce with the coriander sprigs. Makes about 2 cups.

TOSTONES

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.