These crunchy slabs of fried plantains make a very addictive snack or appetizer when served with lightly salted or with a garlicky mojo sauce. This recipe is from Viva Vegan cookbook.
Green plantain is fried twice, smushed down just prior to the second frying to create a thinner and extra crunchy treat. There are many methods for crushing tostones for their second frying. The idea is to use a heavy, flat object to evenly apply enough pressure to the cooked plantain to flatten it, but not so much that it falls apart. There's a special Latin kitchen tool; called a tostonera that is designed just for the smashing purpose. I used my handy-dandy poori press for that and it worked great for me.
As much as I say I don't like to deep fry, it looks like I'm making a lot of deep frying these days. But I couldn't stop myself from making these tostones and after making them, my daughter couldn't stop herself from eating this yummy and tempting snack. They are best eaten hot. I served them with some garlicky mojo sauce.
Ingredients: Serves 2~3 Green Plantains - 2 (for best results, use very green and firm plantains) Salt - to taste
Method:
- Heat oil for deep frying.
- Peel the plantains and slice them into 1½" thick pieces. The greater the angle of the slice, the longer and bigger the final tostones will be.
- Slide into the hot oil and fry for 4~5 minutes, flipping once. Remove from oil and place on a paper towel lined plate to drain for about 2 minutes.
- When the fried slices are just cool enough to handle, about 2~3 minutes, gently but firmly flatten them to about ⅜" thick. I used my poori press to press the fried plantains, but a soup can, tortilla press or even a rolling pan will also work.
- Gently drop the flattened plantains back into the hot oil and fry for another 3~4 minutes, turning once, until golden and crisp along the edges. Return to the paper to drain, sprinkle the hot tostones with salt, and serve immediately.
Garlic - 6~8 cloves, finely minced
Yellow Onion - 1 small, cut in half and sliced thinly
Salt - 1tsp
Ground Cumin - ½tsp
Freshly squeezed Lime juice - ¼cup
Freshly ground black pepper - to taste
Method:
- In a large saucepan, combine the olive oil, garlic, onion and bring to a gently simmer over medium heat, then lower the heat to low. Simmer for 12~14 minutes or until the garlic and onion are very soft and just starting to turn golden.
- Remove from the heat and stir in the salt and ground cumin.
- Set aside for 2 minutes to cool slightly. Gently stir in the lime juice and ground pepper. Serve with tostones.
Linking this to Valli's 'Cooking from Cookbook Challenge: July -- Week 3'.
