Patty in Wisc

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.

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Patty




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Patty in Wisc has sadly passed away 9/05/11. We will miss you Patty.

PennyG

That sure sounds good...thanks.

austinl01

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?

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Austin
Arkansas River Valley

Average January Low: 31°F, Average August High: 92°F
Extreme Winter Lows: 5-15°F, Extreme Summer Highs: 100-112°F, Annual Precipitation: 52 inches

momoese

Personally I don't like taste of green plantains. I wait till they are completely yellow.

austinl01

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.

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Austin
Arkansas River Valley

Average January Low: 31°F, Average August High: 92°F
Extreme Winter Lows: 5-15°F, Extreme Summer Highs: 100-112°F, Annual Precipitation: 52 inches

supermario

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

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.

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supermario

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

Let's make TOSTONES! Lol.

Nicolas Naranja

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.

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Some people go bananas, I went plantains.

vitin6039

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

Arañitas - Shredded Green Plantain Fritters




Arañitas are a variation of the tostones recipe. In Spanish, arañitas means little spiders and the recipe gets its name from the shredded plantain, which looks like spider legs when fried. Serve arañitas 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.

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BigBananaBoy

I would add some Ají caballero, then were talking. I grow them in my garden. Looks good!

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I_GROWER

Dominican style quick and dirty