Puerto Rican Plantain Recipes Including Tostones Fried Green Plantains Food

PUERTO RICAN TOSTONES (FRIED PLANTAINS)

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.

PUERTO RICAN PLANTAIN TOSTONES

Steps:

• Peel plantains and slice into 1 inch thick sections.
• Place water, salt and garlic in a large baking pan.
• Soak the plantain slices in the garlic mixture for 20 minutes.
• Pour oil in a pan set at 365 degrees.
• Fry plantains until they are golden brown on all sides.
• Flatten each plantain between sheets of wax paper with a plate or the palm of your hand.
• Dip flattened plantains into garlic mixture and place on a paper towl.
• Place plantains into the oil once again and fry until crispy and golden brown.
• Sprinkle with salt to taste.
• Serve promptly after frying for best taste.

PUERTO RICAN PLANTAIN RECIPES: INCLUDING TOSTONES (FRIED GREEN PLANTAINS)

Steps:

• Start by peeling your plantains and cutting into 1 inch sections. Preheat your oil in a heavy bottomed skillet over medium heat.
• Once the oil is hot, gently add in your plantain chunks, making sure not to crown the pan too much. Your pan should have enough oil to almost cover the slices, so add more if needed. Fry the slices for 8-10 minutes, making sure to flip them until golden brown all around.
• Remove the slices and cool on a paper towel lined plate. Once the slices are cool, use a plate to smash the slices until they flatten just slightly. Make sure to not smash them too thin or they will break apart on the second fry.
• In a large bowl combine the water, lime juice, salt and adobo seasoning (optional). Gently add in the fried plantains and soak for 4-5 minutes before draining the water and patting dry with paper towels.
• Bring the oil back to high heat and add the smashed plantains back to the oil, frying for another 5 minutes or until crispy. Top with a sprinkle of salt and a squeeze of lime juice and enjoy!

TOSTONES CON MOJO (FRIED PLANTAINS W/ DIPPING SAUCE)

Steps:

• In a skillet heat 1/2 cup of oil.
• Peel skin off plantain by making a surface cut lengthwise and peeling to the sides (plantains can be tricky to peel).
• Cut the plaintain in diagonal wheels about 1/2 inch thick.
• Make sure oil is sizzling, fry plantains turning once for about 5 minutes (2-1/2 minutes each side).
• Remove plaintains from oil.
• Pat dry plantains, flatten each wheel (use a piece of wax paper folded for thickness) and sprinkle with Adobo or salt.
• Refry plantains until golden and crispy.
• For the"Mojo" combine ketchup and mayonnaise together in a small dish.
• Serve plantains hot.
• Makes a great side dish.

PATACONES TICOS (COSTA RICAN FRIED PLANTAINS)

Steps:

• Peel plantains completely.
• Slice Plantains into 1/2 inch rounds.
• Heat oil in sauce pan until almost boiling.
• CAREFULLY place a handful of plantain rounds into hot oil, leaving them in until light brown, about 2 minutes.
• CAREFULLY remove plantain rounds from hot oil with slotted spoon (preferably metal) and place on a cutting board covered in parchment paper.
• Plantain pieces should be on only half of the parchment paper. Fold second half of parchment paper over them, and with a second board or other hard, flat surface press firmly on the paper-covered plantain rounds.
• The rounds should now be smushed-looking, yet still intact.
• *This can also be done using a metal tortilla press, if available. What I use is like a tortilla press, but is specifically designed for patacones, and I bought it at a supermarket in Costa Rica.
• With slotted spoon, replace pieces of plantain in the oil until golden brown.
• Remove pieces with slotted spoon and place on paper towel. Pieces should be slightly crispy.
• Repeat with another handful of rounds, until all have been cooked.
• Sprinkle with salt, to taste.
• Dip in warm refried beans, or also good with ceviche.

GREEN PLANTAIN SOUP-PUERTO RICO

Steps:

• Peel the plantains and cut into 1/2 inch slices.
• Soak in cold salted water for 20 minutes.
• Dry and pat dry with paper towels.
• Heat the oil in a heavy frying pan and saute the plantain slices until they are tender (about 15 minutes).
• Remove and drain on paper towels.
• Crush in a mortar so they break into bits.
• Heat the beef stock in a saucepan and add the plantain chips.
• Simmer for 15 minutes.
• Sprinkle with cheese and serve.

TOSTONES (FRIED PLANTAINS)

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 3 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 fry until golden brown. Drain on paper towels, and season with salt and garlic powder.