View Full Version : Easy Tostones (Puerto Rican Style)
planetrj
09-27-2009, 07:13 PM
Tostones: Easy!!!
(I learned this recipe from my Puerto Rican neighbor when I was a teenager)
4 Green Plantain type
1 tsp. salt
1/2 cup cold water
2 fresh minced garlic cloves
3 tbsp. Olive Oil
Slice the plantains at a 45 degree angle to make oval shaped slices about 1/2 inch thick. Soak them overnight (about 6-8 hours) in a flat pan in the salted water covered in the refrigerator. Next day, drain all the water (don't rinse), then pat dry with a paper towel till sticky/dry. In a mixing bowl with a rubber spatula, gently toss together the slices with the garlic and Olive Oil till completely coated. Allow to rest for 1 hour, then heat a nonstick sautee pan on medium-high. Pour in 1/2 of the mixture including 1/2 the Olive oil into the pan at a time. Spread out slices so they make contact with the pan surface to brown. Allow to sizzle and cook till each slice gets a light brown, then turn once to brown the other side. Remove after both sides are browned, and turn onto a paper towel or mesh drain rack, and repeat with other 1/2 of mixture. Serve warm.
This recipe is delicious. I've seen so many variations, but I can tell you that the Seņora that I learned it from was straight from Puerto Rico, so this is authentic Casero Style.
capthof
09-27-2009, 07:57 PM
Thanks for that, I'll give it a try!
Scott
Simply Bananas
09-28-2009, 04:36 AM
I like the way the recipe sounds, but is 1/2 cup of water enough for 4 plantains? 1cup=8oz. 1/2 cup=4oz,. 1oz water for each plantain. IMO thats way more plantain than water.
planetrj
09-28-2009, 03:26 PM
I know what ya mean...It might not seem like much, but when you lay them out in a pan, it just gets all around them enough to touch them with the saltwater, which is what I think the intent is. I do toss them once in the salt water before I let them rest, but I dunno if that makes any difference. I've done waterbaths before where things are usually submerged, like cucumber salads, etc, but maybe the starches are better preserved and the slices don't get 'fuzzy' on the outside, if you know what I'm saying. So far, it's worked for me for the 15+ years I've been making them. :)
I like the way the recipe sounds, but is 1/2 cup of water enough for 4 plantains? 1cup=8oz. 1/2 cup=4oz,. 1oz water for each plantain. IMO thats way more plantain than water.
Simply Bananas
09-28-2009, 03:27 PM
Great! I will try it that way.
damaclese
09-28-2009, 06:58 PM
being a chef i can say this if the intent is to brine the slices then they need to be completely submerged in the salt water have you tried that
theres a process when you submerge any thing in salt water were by water molecules are drawn out and salt solution is replaced this works grate for turkeys i use chicken broth salt and sugar sugar is a humectant just like salt
you can brine any thing beef fish poultry fruit vegys
momoese
09-28-2009, 07:26 PM
Well being an avid cook I can say that Pauly is correct, providing that's what they trying to do. It's called reverse osmosis.
So Pauly, as you probably know not a whole lot of people are hip to brining with chicken broth, but I go one step further, I brine chickens in a chicken broth mixture before smoking them! It's very chickeny tasting. :)
Simply Bananas
09-28-2009, 07:58 PM
Do these ever get smashed then fried?
momoese
09-28-2009, 09:03 PM
Yes, the most popular way to make them that I've seen is sliced, fried, smashed, fried again and then served.
planetrj
09-29-2009, 06:49 PM
Do these ever get smashed then fried?
I know that my neighbor's family always ate healthy, and her and her mother never used the old world style greases and pork fats that many people used from PR, so I am guessing that the reason why she limited the use of the oil and didn't deep fry it or smash them, because I know they become big grease sponges once you smash them. Sort of the difference between a fried potato and hash browns... which is why I don't eat hash browns. But hey! If eating grease excites you, then go ahead and smash away! :D
supermario
10-16-2009, 05:14 PM
If eating grease excites you, then go ahead and smash away! :D
Mmmmmm... Grease! :woohoonaner:
Seriously though, if cooked properly, deep frying is not evil. It is a common misconseption that deep fried equals greasy.
Taken from wikipedia:
If performed properly, deep-frying does not make food excessively greasy, because the moisture in the food repels the oil. The hot oil heats the water within the food, steaming it from the inside out; oil cannot go against the direction of this powerful flow because (due to its high temperature) the water vapor pushes the bubbles toward the surface. As long as the oil is hot enough and the food is not immersed in the oil for too long, oil penetration will be confined to the outer surface.
So.. if you like crispy and delicious tostones, french fries, or hash browns..fry away! If you are on a diet, eat in moderation. :)
momoese
10-16-2009, 05:53 PM
For good flavor make sure to fry in pork lard.:ha:
Photo courtesy of Patty.
http://i104.photobucket.com/albums/m161/momoese/Random%20photos/ATT5.jpg
bencelest
10-17-2009, 11:10 AM
Mmmmmm... Grease! :woohoonaner:
Seriously though, if cooked properly, deep frying is not evil. It is a common misconseption that deep fried equals greasy.
So.. if you like crispy and delicious french fries.fry away! If you are on a diet, eat in moderation. :)
I have been trying to find out how my French fries can be cook just like you buy at McDonald's. Not greasy. I've asked around but still no luck. My French fries are still greasy. I've been told to use different kinds of oil but still no luck.
I wonder if anyone of you can help me.
I have 3 teenagers who love French fries that will save me tons of dough if I can solve this.
Benny
supermario
10-17-2009, 06:25 PM
I have been trying to find out how my French fries can be cook just like you buy at McDonald's. Not greasy. I've asked around but still no luck. My French fries are still greasy. I've been told to use different kinds of oil but still no luck.
I wonder if anyone of you can help me.
I have 3 teenagers who love French fries that will save me tons of dough if I can solve this.
Benny
I too have had the same problem when trying to make fresh french fries. I was told that if you drop the fries in boiling water for a few minutes, drain and pat them dry, then fry them.. they would come out nice and crispy.
I tried it with sweet potatoes and I'm not sure if it worked. The reason I am not sure is because my mandolin is a piece of junk and only has one very thin setting.. AND I accidently left the fries in the boiling water a couple of extra minutes. :p
In the end, the fries did come out more crispy than before, but still a little soft. Im thinking that if I could slice them thicker, they will be fine. I will have to get myself a better mandolin when I get back in town this November.
I also tried blanching, then freezing, then frying... also seemed to be pretty crispy.. I figure the fries at the grocery store and/or fast food chain are frozen when they go in.. so, that was my basis for freezing some.
Give it a try and let me know the results. It's very important you remember to pat them dry before putting them in the fryer. Do like I did and cook half right away and freeze the rest for later. That way, you can see which technique works better..if at all :)
Oh, and the only oil I use for deep frying is vegetable oil. It has a high smoke point and I don't notice any impact on the flavor of the food.
momoese
10-17-2009, 09:04 PM
I make oven fries even though we have a deep fryer. Cut potatoes the same thickness as Mcd's, soak in water for an hour, drain and let dry a little, melt butter just until soft liquid, combine the salted butter and fries in a large mixing bowl and toss to ensure they are coated. Bake at 400 on a cookie sheet til golden brown, then salt with fine salt(not table salt) to taste. Enjoy!
You can also add truffle oil, fresh minced parsley, parmesan cheese and coarse sea salt. You can also experiment with smoked sea salts.
Another option is to serve with fresh garlic aoli. :)
If you insist on deep frying I suggest using peanut oil. Awesome flavor!
Now sweet potato fries are a whole nother story! ;)
supermario
10-17-2009, 10:05 PM
I make oven fries even though we have a deep fryer.
You can also add truffle oil, fresh minced parsley, parmesan cheese and coarse sea salt. You can also experiment with smoked sea salts.
Mmmm... Sounds like 'Au Gratin'.. it's not good for me to be thinking of these things at this time of night!
Patty in Wisc
10-18-2009, 12:50 AM
Mario, great idea to blanch & freeze first! I worked at a bar that had a deep fryer & they used frozen fries. They said when the fries float, they are done - & always crispy. All my fresh cut fries come out soggy too & I use canola. I hear peanut oil is the best to deep fry anything - unless you're allergic to peanuts!!!
Did you ever sprinkle a bunch of tobasco/hot sauce on your fries? Or, pour a ton of black pepper in some mayo & dunk them? MMmmmmmmm
Simply Bananas
10-18-2009, 04:29 AM
You can also add truffle oil, fresh minced parsley, parmesan cheese and coarse sea salt. You can also experiment with smoked sea salts.
You mean something like this?
http://i7.photobucket.com/albums/y274/porkpi/IMG_0031.jpg
Maytag Blue Cheese hand cut chips with truffle oil , sea salt, and parsley from Wolfgang Pucks little place in the MGM Grand. We had them there last month...twice. They were the best!!!
supermario
10-19-2009, 01:08 PM
That looks so sinful and delicious! :)
Patty, my experience with peanut oil is that it splatters like crazy. Maybe it's the brand that I'm using, but I have to use a splatter screen when I make stir fry using peanut oil. That led me to worry about filling up my little fryer with a little over a quart of the stuff.. It does add excellent flavor to food though.
Oh, and when you freeze the fries.. you need to freeze them spread out on a baking sheet lined with wax paper. Then once they are completely frozen, toss them into a ziploc bag, squeeze the air out and toss back into the freezer for future use. If you toss them all into a bag right after blanching, they will stick together and form a big hash brown. :p The same goes for almost anything you can make in large quantities and freeze in a bag(Croquettes, spring rolls, tostones, etc).
momoese
10-19-2009, 02:32 PM
when I make stir fry
For stir fry add some sesame oil. It imparts a great flavor!
Patty in Wisc
10-21-2009, 01:32 AM
Oh, and when you freeze the fries.. you need to freeze them spread out on a baking sheet lined with wax paper. Then once they are completely frozen, toss them into a ziploc bag, squeeze the air out and toss back into the freezer for future use. If you toss them all into a bag right after blanching, they will stick together and form a big hash brown. :p The same goes for almost anything you can make in large quantities and freeze in a bag(Croquettes, spring rolls, tostones, etc).
Ahh, thanks for the reminder! Maybe I woulda figured it out, but that's exactly how I freeze my raspberries!
Peanut & sesami oil are more expensive, but I mostly use canola for that reason. The best fish fries around here use p-nut oil ..and we have a LOT of Friday fish fries around!
What's a good temp to deep fry? My deep fryer only goes to 350*f.
PennyG
10-21-2009, 06:39 AM
That sure sounds good...thanks.
austinl01
10-31-2009, 12:44 PM
Thanks for the recipe, JR. I bought a couple plantains at the store yesterday and went to the ORG for a recipe. I've never had tostones before so I'm starting with your recipe. I can't wait to try them.
Do you wait to cook the plantains until they turn slightly yellow or is a solid green preferred?
momoese
10-31-2009, 01:16 PM
Thanks for the recipe, JR. I bought a couple plantains at the store yesterday and went to the ORG for a recipe. I've never had tostones before so I'm starting with your recipe. I can't wait to try them.
Do you wait to cook the plantains until they turn slightly yellow or is a solid green preferred?
Personally I don't like taste of green plantains. I wait till they are completely yellow.
austinl01
11-05-2009, 09:33 PM
I just fried up my yellow plantains with black spots using this recipe. When you take a bite, they first taste like hash brown potatoes, and then after a few seconds, you experience a little zesty tropical flavor. Very neat and different taste. This was my first time ever trying tostones or plantains for that matter.
supermario
11-05-2009, 09:48 PM
Restaurant style tostones are made using green plantains. Once they begin to turn color, they get sweeter and sweeter. They are fully ripe when they are black.. and I mean black.. no yellow at all. If you make any tostones, make sure to add salt immediately after cooking.. similar to french fries.
When plantains are fully ripe, you peel them carefully(because they are a bit mushy), slice them diagonally, and then fry them once on each side until golden brown. These are called "maduros".
In reality, you can make tostones however you like. If you like a little sweetness to them, by all means, let them turn color and prepare them as you would regular tostones. I personally prefer the authentic recipes.
The next time I make maduros, I'll snap some pictures so you can see just how black they get when ready.
By the way, I am going by Cuban recipes. I don't know which culture was the first to make tostones, but Cuban restaurants make them the best IMO. I may be biased though since I am of Cuban decent. :)
Texas de Brazil has an interesting twist on cooked bananas. I don't know how they make them, but they taste similar to bananas foster without the ice cream. However, they definitely use bananas and not plantains. I think they roll them in a cinammon and sugar mixture and bake them for only a few minutes. Very tasty!
Simply Bananas
11-06-2009, 08:08 AM
I just fried up my yellow plantains with black spots using this recipe. When you take a bite, they first taste like hash brown potatoes, and then after a few seconds, you experience a little zesty tropical flavor. Very neat and different taste. This was my first time ever trying tostones or plantains for that matter.
We have been eating plantains more recently. They are extremely versatile. I love tostones and maduras, but we have been baking them in foil too.
Baked 'just yellow' in foil, then mashed w/ some butter and some garlic powder and salt, is an an excellent side dish.
Baked ripe(black with a little yellow), is a great breakfast or dessert.
supermario
11-06-2009, 02:35 PM
That's right! I almost forgot about "fufu de platano". Sounds funny, but it's delicious. I know you use a yellow plantain and pork and/or pork grinds. I believe you bake it in foil as mentioned earlier, add pork halfway through cooking.. and then you have yourself and excellent side dish. :)
Banans and plantains are indeed versatile fruits.
JuniPerez
11-25-2010, 01:10 PM
YouTube - Cooking with Drag Queens: How to Make Tostones (http://www.youtube.com/watch?v=TA05Vl3FoV0) Let's make TOSTONES! Lol.
Nicolas Naranja
11-25-2010, 08:45 PM
I fry them for 3 minutes on each side and then put them in a salt bath for a couple minutes and then mash them and fry them on each side for one minute.
vitin6039
06-12-2013, 02:01 PM
You guys should try "aranitas", I think is the best way to eat bananas but I love then in any way shape or form too.Here is the receipy
Araņitas - Shredded Green Plantain Fritters
http://img.foodnetwork.com/FOOD/2008/10/02/IY0306_Plantain-Fritters_lg.jpg
Araņitas are a variation of the tostones recipe. In Spanish, araņitas means little spiders and the recipe gets its name from the shredded plantain, which looks like spider legs when fried. Serve araņitas with a garlic dipping sauce.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Ingredients:
1 green plantain
3 cloves garlic (minced)
salt and pepper to taste
oil for frying
Preparation:
1.Peel the plantain and shred with a coarse grater.
2. Place the grated plantain in salted water and let soak for about 10 minutes.
3.Drain the grated plantain and dry with paper towels to soak up excess water.
4.Mix the grated plantain with the garlic, and salt and pepper to taste.
5.Heat the oil in a frying pan over medium high heat.
6.Fry the shredded mix by the spoonful in clumps until golden, about 5 minutes.
7.Drain on paper towels and serve with garlic dipping sauce.
BigBananaBoy
06-22-2013, 01:44 AM
I would add some Ají caballero, then were talking. I grow them in my garden. Looks good!
You guys should try "aranitas", I think is the best way to eat bananas but I love then in any way shape or form too.Here is the receipy
Araņitas - Shredded Green Plantain Fritters
http://img.foodnetwork.com/FOOD/2008/10/02/IY0306_Plantain-Fritters_lg.jpg
Araņitas are a variation of the tostones recipe. In Spanish, araņitas means little spiders and the recipe gets its name from the shredded plantain, which looks like spider legs when fried. Serve araņitas with a garlic dipping sauce.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Ingredients:
1 green plantain
3 cloves garlic (minced)
salt and pepper to taste
oil for frying
Preparation:
1.Peel the plantain and shred with a coarse grater.
2. Place the grated plantain in salted water and let soak for about 10 minutes.
3.Drain the grated plantain and dry with paper towels to soak up excess water.
4.Mix the grated plantain with the garlic, and salt and pepper to taste.
5.Heat the oil in a frying pan over medium high heat.
6.Fry the shredded mix by the spoonful in clumps until golden, about 5 minutes.
7.Drain on paper towels and serve with garlic dipping sauce.
I_GROWER
08-17-2014, 02:04 PM
Dominican style quick and dirty
http://i.imgur.com/ft0bKSj.jpg
http://i.imgur.com/lX7EpMr.jpg
http://i.imgur.com/gXeWctp.jpg
http://i.imgur.com/N7kd9z0.jpg
http://i.imgur.com/BuwlNTe.jpg
http://i.imgur.com/w1tUH3x.jpg
http://i.imgur.com/V7n7ksh.jpg
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