TOSTONES: TWICE-FRIED GREEN PLANTAIN CHIPS RECIPE
Steps:
- Gather the ingredients.
- Fill a heavy bottom pot with 1 1/2 to 2 inches of oil and heat the oil to 375 F.
- Cut the ends from each plantain and peel the them while the oil is heating.
- Cut the plantains into 3/4-inch slices.
- Fry the slices in the hot oil for 3 minutes or until they turn a light golden color and they're semisoft.
- Remove the plantain slices with a slotted spoon and drain them on paper towels.
- When the plantain slices are cool enough to handle, about 1 minute, smash them into flat rounds.
- Fry the rounds in the hot oil again for 3 minutes until they turn crisp and golden brown.
- Remove the tostones with a slotted spoon and drain on paper towels. Salt to taste.
Nutrition Facts : Calories 303 kcal, Carbohydrate 37 g, Cholesterol 0 mg, Fiber 3 g, Protein 1 g, SaturatedFat 1 g, Sodium 151 mg, Sugar 17 g, Fat 19 g, ServingSize 9-12 tostones (serves 2-4), UnsaturatedFat 0 g
PATACONES RECIPE: TWICE-FRIED PLANTAIN WITH AJI SAUCE
Twice fried green plantain makes an outstanding appetizer, especially when paired with aji amarillo sauce. Learn how easy they are to make at home.
Provided by Marian Blazes
Categories Appetizer
Time 1h20m
Yield 6
Number Of Ingredients 4
Steps:
- Slice the ends off of each plantain, then slice the unpeeled plantains crosswise into 1 1/2-inch wide circles.
- Place the plantain slices in a bowl with 1/2 teaspoon salt and 4 cups water to soak for 1 hour.
- After soaking, peel the plantain slices . If the peel does not come off easily, make a slit through the skin with a sharp knife, then peel it off. Place the peeled plantain slices on paper towels and pat dry.
- In a heavy skillet, heat 1 to 2 inches of vegetable oil to 350 F.
- Place plantain slices in the oil and cook until golden (the plantain should sizzle gently). Work in batches if necessary and drain on paper towels.
- Use the bottom of a glass or bottle to flatten the slices of plantain into disks about 1/3- to 1/2-inch thick.
- Return flattened plantains to the hot oil and fry until a deep golden brown. Drain on paper towels, and sprinkle generously with kosher salt.
- Serve plantain warm with aji sauce for dipping.
Nutrition Facts : Calories 491 kcal, Carbohydrate 74 g, Cholesterol 0 mg, Fiber 5 g, Protein 2 g, SaturatedFat 2 g, Sodium 399 mg, Sugar 33 g, Fat 25 g, ServingSize 4-6 servings, UnsaturatedFat 0 g
[RECIPE + VIDEO] TOSTONES (FLATTENED FRIED PLANTAINS)
Tostones (Dominican Twice-Fried Plantains): without a doubt, one of our favorite side dishes. With a very crispy texture, is vastly preferred to French fries.
Provided by Clara Gonzalez
Categories Side Dish
Time 15m
Number Of Ingredients 8
Steps:
- Peel the plantains (see how to), discard the ends of the plantain and cut the flesh into 1 inch [2.5 cm] thick slices.
- To fry the tostones, heat the oil over medium heat in a small saucepan, and lower the plantain slices into the oil with a slotted spoon. Fry the plantains till light golden (about 5 mins). Flatten the plantains using a tostonera (Amazon affiliate link) to about ¼" [0.5 cm] (I prefer thin tostones as they are crispier and stay so longer). You can also use the bottom of a big jar and press on a cutting table if you don't have a tostonera.Fry the plantains again until they turn golden yellow on both sides (about 5 minutes).
- Sprinkle with salt to taste and serve immediately. Best served freshly fried.
Nutrition Facts : Calories 219 kcal, Carbohydrate 30 g, Protein 1 g, Fat 12 g, SaturatedFat 1 g, Sodium 1750 mg, Fiber 2 g, Sugar 14 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
DOUBLE-FRIED PLANTAIN ROUNDS
Provided by Michael Chiarello : Food Network
Categories dessert
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 3
Steps:
- Peel plantains and cut into 1-inch thick rounds.
- Heat the oil in a small saucepan until hot but not smoking. Drop the plantain rounds into the hot oil 3 or 4 at a time and cook until lightly browned, 2 to 3 minutes. Remove and drain on paper towels.
- Set each fried plantain on a flat side, and using a rolling pin, frying pan, or whatever else you think will work, squash it as flat as you can. It should have a circular shape.
- Return the flattened plantain sections to the hot oil 3 or 4 at a time and cook until the entire surface is golden brown, about 2 minutes. Remove the plantains from the oil, drain, and season liberally with salt and pepper. Serve hot or at room temperature.
TWICE FRIED PLANTAINS
Plantains are a member of the banana family, but catch them a little before they are ripe and they become a kid pleasing savory snack similar to French Fries. My 8 year old loved these, so we were pleasantly surprised when she gobbled them up. My daughter likes these sans sauce, but my Husband and I love them with Recipe #356610 This recipe is from Family Fun Magazine. Don't let all the steps scare you, they are very easy to make!
Provided by Leslie
Categories Lunch/Snacks
Time 45m
Yield 20 rounds
Number Of Ingredients 5
Steps:
- Cut off the ends of the plantain, then use a small knife to cut a slit along their natural ridges.
- Pry the skin loose, using a knife if necessary, and then pull it off.
- Cut the plantains crosswise into 1" rounds.
- Place them in a bowl with the water, salt, and garlic for 30 minutes.
- In a medium sized pot, or frying pan heat the oil to 325 degrees.
- Drain the plantain slices and pat with a paper towels.
- Fry a few rounds at a time, turning them occasionally until golden, not brown, and tender when pierced with a knife, about 5 minutes.
- Drain the cooked slices on paper towels and allow them to cool for at least 1 minute.
- Place the fried slices one by one between two pieces of waxed paper on a cutting board.
- Gently press each slice with a mllet or rolling pin into rounds approximately 1/3" thick and 2" in diameter.
- When all the slices are pressed, heat oil to 375 degrees, then refry the slices until golden brown and crispy on the outside, tender on the insdie, about 3 minute Drain the rounds on paper towel and sprinkle with salt, enjoy!.
PATACONES
Steps:
- Heat up to oil in medium-high heat
- Cut each plantain in half.
- Cut the ends of the plantains
- Cut a side of the skin of the plantain and proceed to peel it by hand. The skin should come off easily.
- Cut the plantains in 1/2 inch rounds and add them to the hot oil until they are light golden brown
- Add a piece of clean plastic such as a ziplock and put the plantains in between the plastic
- Smash them with a plate or tortilla press
- Fry the plantains again until golden brown
- Use a paper towel to get rid of excess oil and serve them with guacamale, salsa or your favorite dip
TWICE-FRIED AND MASHED GREEN PLANTAINS (TOSTONES)
Provided by Sunny Anderson
Categories side-dish
Time 12m
Yield 4 to 6 servings
Number Of Ingredients 3
Steps:
- In a heavy pot, add enough oil to fill halfway. Heat until a deep-frying thermometer reads 350 degrees F or the handle of a wooden spoon begins to sizzle immediately when dipped in the oil.
- Add the plantains and fry until bright yellow and slightly golden brown, about 4 minutes. Remove from the oil with a slotted spoon to a sheet of parchment paper. Make sure all pieces are standing tall on the cut side, then place another sheet over the top. Using a small plate, glass or other flat item smash each piece into a 1/4-inch jagged circle.
- Place the plantain discs back in the oil and fry for 4 to 6 more minutes or until the edges are golden brown. Remove to a wire rack and sprinkle with salt.
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- Peel plantains. Make a slit from the top to the bottom of a plantain with a knife. Gently pull the plantain skin away from the flesh then remove the rest of the skin with your hands. Peel any tough portions of the skin with a knife.
- Cut each plantain into about 1-inch pieces. (Since I used long plantains I cut each into 7 slices.)
- Place oil in a frying pan up to 4 inches and heat up on high for about 8 minutes. Place plantain slices in the oil and let them cook for about 4 minutes. Flip the plantains halfway through cooking.
- Remove plantains from oil and place immediately on paper towels to absorb excess oil. Remove the plantains from the paper towels then immediately use the back of a large wooden to press/flatten the plantain slices - you could also use a glass to flatten them. Once you are done flattening half of the plantains, return to oil and let them fry while you flatten the remaining plantains. Let the plantains cook for the second time about 5 minutes until crunchy. Take them off the oil place on paper towels then immediately sprinkle on some salt and freshly cracked white pepper to taste. Repeat the process with the remaining plantains.
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- Slice the tips of the plantains with a knife, then cut 1 or 2 slits in the skin down the length of the plantain. If the peel does not lift off easily you can loosen it by soaking the plantains in a bowl of water with about 1 tbsp of salt for 10 to 15 minutes.
- In a large skillet, heat your fat of choice over medium heat until shimmering, 3 to 5 minutes. Carefully add the disks to the heated fat, cooking on each side for 2-4 minutes, or until they have turned a darker, more golden color. Do not allow to brown.
- Remove the disks from the oil and flatten, using a tostones press or a sturdy glass/jar or flat meat mallet (I STRONGLY RECOMMEND THIS METHOD. Read how I did mine above in the post, using the parchment paper)
HOW TO MAKE PATACONES (TWICE FRIED PLANTAINS) - TASTYAZ
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- Cut a side of the skin of the plantain and proceed to peel it by hand. The skin should come off easily.
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- Begin by adding roughly around ½ cup of oil to your frying pan (oil should be an inch deep). Start heating the frying pan over medium heat.
- Start peeling the green plantains by cutting the ends off and slicing along the side of the plantain on each side of the plantain. With your fingers, peel the plantain skin like you would with a banana. After your plantains are skinless, cut them into 1-inch slices and place into a large bowl.
- At this point, your oil in the pan should be ready to fry. Place the 1-inch sliced plantains in the pan and fry each side for about 3-4 minutes. They should be a golden color before taking them out and placing them in a separate bowl. Do not over cook them because you will be frying them once more.
- You need to flatten the golden plantains and a bamboo tostonera is perfect for this. If you do not have one, using a coffee cup or a similar flat object like a plate to smash them. Then you will fry them once more while flattening for another 2-3 minutes per side or until crispy golden brown
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- Add the thick plantain slices in the skillet, making sure there is enough oil to cover the slices. See video for more info but overall what you want is enough oil where the very top of the plantains are still visible but the rest of the slice is cooking in the oil.
- Fry slices for about 5 minutes on all sides. Remove and drain on paper towels to absorb the excess oil.
- Using a plantain press or a paper towel folded over, smash the plantains to about 1/2 inch thick.
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