PATACONES OR TOSTONES
Steps:
- Peel the plantains, the easiest way to peel a green plantain is to make the lengthwise cut on one of the angles, the cut should be skin deep without touching the actual flesh of the plantain, then use the knife to raise the skin and peel it off.
- Cut the plantains into thick slices, you can make straight cuts or slightly diagonal cuts.
- Heat the oil over medium high heat in a frying pan - use enough oil to almost cover the plantain slices - or a deep fryer, temperature should be about 350 F, fry the plantains until they start to get yellow, but not golden.
- Remove the plantains and place on paper towels to drain the oil.
- Use the bottom of a glass (or small bowl or a wood pestle) to smash and flatten the plantains, do this gently to keep the slices from breaking, a few cracks is ok as long as the whole slice remains in one piece. It is best to do this when they are still warm.
- Sprinkle the plantain slices with salt and other seasonings (if using the raw garlic rub it on the slices).
- Reheat the oil, temperature should be about 375 F and fry the plantains until golden on each side, about 1-2 minutes per side.
- Remove from the oil, drain again on paper towels, and add additional seasoning if needed.
- Serve warm as a side dish or as an appetizer with dipping sauces.
- Peel the green plantains, cut in half and place in pot with sufficient water to cover them.
- Bring the water to a boil and boil for about 25-35 minutes or until tender.
- Remove from the heat but the leave the plantains in the water.
- Cut the plantains in thick slices and gently flatten - as much as possible without cracking - with a wood mortar and pestle or the bottom of a glass.
- Sprinkle the flattened plantain slices with salt and seasonings.
- Heat the oil in large frying pan over high heat and cook the plantains until golden, about 2 minutes on each side.
- Transfer to a paper towel to drain the oil.
- Add additional salt and seasonings if needed and serve warm with dipping sauces or as a side dish.
TOSTONES, OR FRIED BANANA. (VENEZUELA)
Make and share this Tostones, or Fried Banana. (Venezuela) recipe from Food.com.
Provided by Daniel Aguilar
Categories Lunch/Snacks
Time 25m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- peel the banana.
- cut into 2 cm cylinders.
- fry these cylinders until the banana is a pale yellow colour.
- remove from the heat.
- place on a non-porous surface and using a glass or a plate you squash the plantain to make circles about half a Cm. thick.
- Use salt to your own taste and fry until they are crispy.
- Serve hot with guasacaca sauce or garlic "mojo".
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
TURON
Deep-fried banana rolls. When picking out your bananas, please adjust the amount you buy to equal two large bananas for this recipe. The time it takes to make these really depends on how adept your are at rolling. I said 15 minutes prep. time, but this is with my kids "helping" me with the sugar and placing the bananas. (They can't roll yet thank goodness. Haha) After frying your turon I recommend draining them on a wire rack or or something. You can use paper towels, but if some of the brown sugar melted out they'll stick. I usually just stand them up on their sides in my metal colander until they've cooled off enough to eat. This recipe calls for using lumpia wrappers which are much thinner than eggroll wrappers, almost like paper. I find them at my local Asian market. Try eating your turon with some icecream! It's great.
Provided by Wilhelmina
Categories Dessert
Time 29m
Yield 8 rolls, 4 serving(s)
Number Of Ingredients 5
Steps:
- Peel and cut bananas to fit the wrappers. I use rather large bananas so I cut them both lengthwise and crosswise to make 4 pieces. Adjust this so that your banana "fits" so you can roll it like and eggroll.
- Spread a little brown sugar on the lumpia wrapper, add the banana. Alternatively, you can roll the banana in the sugar instead of sprinkling some on the wrapper. My kids find this easier. If you are using jackfruit add a little with the banana.
- Roll like you would an eggroll. Wet the end flap with a little water or beaten egg to seal.
- Deep fry at about 350 degrees until golden brown. It generally takes me 5-7 minutes per batch.
Nutrition Facts : Calories 350.4, Fat 1.2, SaturatedFat 0.2, Cholesterol 5.8, Sodium 377.5, Carbohydrate 79.3, Fiber 2.9, Sugar 34.8, Protein 7
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)
Make and share this Tostones (Fried Plantains) recipe from Food.com.
Provided by ElizabethKnicely
Categories Tropical Fruits
Time 35m
Yield 2 dozen, 4 serving(s)
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 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.
Nutrition Facts : Calories 1127.3, Fat 109.5, SaturatedFat 14.3, Sodium 5.4, Carbohydrate 42.8, Fiber 3.1, Sugar 20.1, Protein 1.8
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TOSTONES (FRIED GREEN PLANTAINS) - HOST THE TOAST
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- Cut the ends off of each plantain, and use a knife to cut through the skin of the plantain, lengthwise, from top to bottom. Try to only to cut through the skin, as you don’t want to slice into the inner portion, which will form the tostones.
- Use your fingers to pry open and peel off the tough outer skin. Discard the skin of the plantains.
- Fill a large, heavy-bottomed skillet about a third of the way with oil. Heat over medium for a few minutes to warm up the oil just slightly.
23 MOST POPULAR VENEZUELAN FOODS - CHEF'S PENCIL
From chefspencil.com
Estimated Reading Time 6 mins
- Pisillo de Pescado. The preparation of this dish is somewhat time consuming but it is very easy. The first thing to do is to put the fish in boiling water and let it cook until it is as soft as possible.
- Morrocoy Cake. The morrocoy cake is a dish based on bananas, eggs, onions, and the main ingredient: turtle. The process is very similar to the Amazon dish – cooking the turtle until it is soft enough so the meat falls off the bones.
- Veguero Pavilion. This plain dish is the main food of the state. Made with roasted chiguire, white rice, slices of ripe fried plantain, and a good piece of cheese.
- Tripe. This is a soup made with the belly of the cow, which is also known as corns. This is boiled for a good long time after being washed well. Once ready, it is placed in a pot with potatoes, carrots, ocumos, cassava, and chickpeas, and left to boil until it becomes a thick concentrate.
- Meat in Stick. This is counsumed on the plains of Barines and Apureños and even in the areas with the highest number of cities. To make meat in stick you need three essential things: Good firewood, good meat and, most importantly, a good hand.
- The Sapoara. Sapoara is a river fish and is the main element of local cuisine. This fish abounds in the adjacent Orinoco and Caroní rivers, making it a traditional food of the state.
- Tostones. The tostones of the coast are made with fried green bananas, which, before being fried, are crushed, mostly with a hammer or, failing that, a stone, so that most of the banana flesh squishes out of cracks in the skin.
- Venezuelan Majarete. The people of Venezuela consider majarete a heavenly dessert. It is made with coconut milk and cornmeal and sprinkled with powdered cinnamon powder.
- Fish Sancocho. This is the best dish to share with friends on a Sunday, not only because of how easy it is to fish nearby but also because of its high nutritional level.
- Creole pavilion. This pavilion, unlike the veguero, is prepared with meatloaf and black beans. The preparation is basically the same as the pavilion veguero, creating delicious Venezuelan food at its best.
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